Cranberry Orange Cake with Cream Cheese Frosting

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

I just love cranberries, so much so I purchase enough cranberries in the winter season to last me all year until the winter season comes by again. They will go in my daily smoothies and in cakes through of the year. I’m just drawn to these sweet & tart fruits and they get me every time. I found this recipe when I found Live for Cake on IG and since she is a fellow Canadian blogger I wanted to give this recipe a try.

Yield/Serving: 10, makes 4- 6” cakes
Prep Time: 1 hour
Cook Time: 25-30 minutes
Difficulty level is: Medium

From Liv for Cake blog

Ingredients
Cranberry Orange Cake

• 2 ½ cup all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, at room temperature
• 1 tbsp tangelo & clementine zest
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 tsp vanilla extract
• ¾ cup coconut milk, room temperature
• ½ cup tangelo & clementine juice, fresh squeezed
• 1 cup fresh cranberries, coated in 1 tsp of flour
Cream Cheese Buttercream
• 1 ½ cups unsalted butter, at room temperature
• 1 tbsp tangelo zest
• 8 0z (150g) cream cheese, softened
• 3 ½ cups powdered sugar
• 1 tsp vanilla extract
Decorations
• Fresh cranberries
• Orange slices, if desired
• Thyme sprigs, if desired

Assembly
Cranberry Orange Cake

1. Preheat oven to 350°F.
2. Spray four 6” round pans with non-stick cooking spray and then place parchment paper at the bottom.
3. In a large bowl, sift together flour, baking powder and salt and set aside.
4. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
5. Add sugar and beat on medium-high until mixture is pale and fluffy, approx. 3 min.
6. Reduce speed to low and alternate flour mixture with orange juice & coconut milk mixture beginning and ending with flour; fully incorporating each addition.
7. Coat cranberries in flour and gently fold into batter.
8. Spread batter evenly into the four tins, smooth the tops and slam on the counter to release any air bubbles.
9. Bake for 25-30 minutes or until a cake tester inserted comes out mostly clean.
10. Place cakes on a wire rack to cool for ten minutes and then turn out to cool completely.
Cream Cheese Buttercream
1. Using a stand mixer with the paddle attachment, cream butter and zests until smooth.
2. Add cream cheese and beat until smooth and combined.
3. Slowly add confectioners’ sugar and vanilla extract; beat on medium-high for 5 minutes and then reduce to low speed and beat for 2 minutes.

Assembly
1. Place one layer of cake on a cake stand or serving plate.
2. Apply the crumb coat and let set in fridge for at least 30 minutes.
3. Frost the top and sides of the cake with the remaining frosting.
4. Using a large offset spatula make a pattern swirling on the sides and top.
5. Add a crown of cranberries. Add orange slices and thyme sprigs if desired.

Tips
• Swap coconut milk for dairy milk
• Use any type of citrus if desired. Use the same type of juice if you change citrus fruits.
• Use fresh or frozen cranberries. Fresh preferred though.
• Add orange slices when you are serving it immediately. If the cake is being given away like mine was. Wait until you are going to delivery it.

Please Enjoy

My thoughts
Now I have never been a fan of cheese and pastries. If I make a carrot cake you better believe there is not cream cheese frosting. A cheese Danish I turn my nose up at and borderline gag and cheesecake is barely tolerable for me. With all this I really wanted to try a cream cheese frosting and the only cream cheese frosting I consumed without making weird face was a citrus cream cheese frosting many years back. My only alterations to the original recipe was cutting back on the sugar and using two types or citrus zest and coconut milk. The result were fantastic and for once I decided to make myself a baby cake to keep for myself in the house for Super Bowl Sunday. I gave the 3 layer cake away and kept my single layer to serve after all those wings and sausage rolls, fries and veggies. Sounds like an odd time to serve this cake; but you know what no one-minded one bit. The texture was great and I think if I have a cream cheese citrus frosting, light on the cream cheese I may be able to enjoy this from time to time and the decorations turned out quite nice.

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

Cranberry Orange Cake with Citrus Cream Cheese Frosting – Candy Coated Culinista

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Classic Christmas Cranberry Clementine Cheesecake

Classic Christmas Cranberry Clementine Cheesecake - Candy Coated Culinista

Classic Christmas Cranberry Clementine Cheesecake

 

Nothing beats a little alliteration and nothing beats this recipe. Why do you ask? Because if this recipe can change a cheesecake hater like myself into a maybe sorta casual cheesecake lover then you have a winner. I have never ever liked cheesecake even though my dad and everyone around me absolutely loves it I never found the appeal. Cheese and desserts are just weird to me; but maybe it’s the Christmas twist that has me loving this recipe so much. Either way I’m moving one step in the right direction.

Yield/Serving: 8
Prep Time: 30 min.
Cook Time: 1 hr 5 min.
Difficulty level is: Medium

Slightly altered from Chatelaine

Ingredients
Base
• 1 cup graham crackers crumbs
• 1 cup chocolate graham cracker crumbs
• 1/3 cup butter, room temperature
Filling
• 3 – 250g cream cheese, room temperature
• ½ cup sour cream
• 1 ¼ cups granulated sugar
• 1 tbsp all-purpose flour
• 2 tsp vanilla paste
• 4 eggs
Cranberry Clementine Sauce
• 2 ½ cups fresh or frozen cranberries, thawed
• ¼ cup clementine juice
• 1/3 cup granulated sugar
• ¼ cup water
• 1 tbsp clementine zest

Assembly
1. Preheat oven to 325°F.
2. Lightly spray a 9” springform pan with cooking oil and line with parchment paper; ensuring parchment comes up the sides.
3. Wrap with foil (to keep water from leaking through during baking).
4. Stir gram and chocolate cracker together with butter and pressed over bottom of springform pan.
5. Set in fridge until ready for use.
6. Boil a kettle of water.
7. In an electric mixer using the paddle attachment beat the cream cheese and sour cream on medium speed until smooth.
8. Add in sugar, flour, vanilla and the eggs one at a time until just incorporated.
9. Place springform pan in the middle of a roasting pan and pour cream cheese mixture over the crust.
10. Pour boiling water into the roasting pan until it reaches halfway up the pan.
11. Bake for about 1 hour and 5 minutes or until almost set and the springform pan jiggles.
12. Remove pan and run a knife around the edges to prevents cracking and let cool for 30 min.
13. Remove springform from roasting pan along with foil and refrigerate until chilled, about 3 hours or overnight.
14. Using a small saucepan, stir cranberries, clementine juice, sugar and water until cranberries burst and sugar has dissolved, about 8 to 10 minutes.
15. Let sauce cool to room temperature and then pour over cheesecake.
16. Zest clementine’s overtop, slice and serve.

Please Enjoy

My thoughts
I can honestly say this is the only cheesecake I have been able to tolerate. Maybe because I made it or maybe because it’s the perfect Christmas combination; either way I’m happy with how it turned out. I decided to add chocolate crumbs to add another layer. I took this up to my dad’s early Saturday morning and by noon cheesecake was being enjoyed prior to brunch and I already had a request to make this for Christmas by another family member. I couldn’t believe how well received it was and that it was eaten before brunch. When I was baking it I found that it seemed a little too jiggly and I keep cooking it for about an hour longer. Now I’m not sure if I should have continued as the top had a distinct colour differentiation from the rest of the cheesecake; but I was afraid of undercooking this and making people sick.

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