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Blueberry and Orange Layer Cake With Cream Cheese Frosting Recipe

Blueberry and Orange Layer Cake With Cream Cheese Frosting Recipe

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Blueberry and Orange Layer Cake With Cream Cheese Frosting

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Ingredients:

Serving

2 1/2 cups cake flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups sugar
3 tbsp frozen orange juice concentrate, thawed
1 1/2 tsp grated orange peel
1 tsp vanilla extract
4 large eggs
1 cup whole milk
2 1/2 pints baskets blueberries
2 tbsp sugar
1 tsp fresh lemon juice
1 (8 oz) package cream cheese, room temperature
1/2 cup unsalted butter, room temperature
3 1/4 cups powdered sugar
2 tbsp frozen orange juice concentrate, thawed
1 tsp grated orange peel
1/2 tsp vanilla extract
2 1/2 pints baskets blueberries

Directions:

For cake: Preheat oven to 350°F Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper.
Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended.
Beat in concentrate, peel, and vanilla. Beat in eggs 1 at a time. Beat in flour mixture in 4 additions alternately with milk in 3 additions. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
For filling: Combine berries, sugar, and lemon juice in heavy small saucepan.
Bring to boil over high heat, stirring until sugar dissolves. Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes.
Chill filling uncovered until cold, about 30 minutes.
For frosting: Beat cream cheese and butter in bowl to blend. Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla. Chill until firm but spreadable, about 30 minutes.
Cut around cakes to loosen. Turn cakes out. Peel off parchment. Place 1 layer, flat side up, on platter. Spread filling to within 1/2 inch of edges. Chill 5 minutes.
Top with second layer, flat side down. Spread 1/2 cup frosting thinly all over cake to seal. Spread remaining frosting over cake. Mound remaining blueberries on top. (Can be made 1 day ahead; chill. Serve at room temperature.).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1155.93 Kcal (4840 kJ)
Calories from fat	451.02 Kcal
		% Daily Value*
Total Fat	50.11g	77%
Cholesterol	85.34mg	28%
Sodium	1080.86mg	45%
Potassium	2227.43mg	47%
Total Carbs	166.47g	55%
Sugars	100.05g	400%
Dietary Fiber	3.21g	13%
Protein	13.9g	28%
Vitamin C	12.6mg	21%
Vitamin A	0.1mg	3%
Iron	2.4mg	13%
Calcium	143.1mg	14%

Amount Per 100 g
Calories	311.63 Kcal (1305 kJ)
Calories from fat	121.59 Kcal
		% Daily Value*
Total Fat	13.51g	77%
Cholesterol	23.01mg	28%
Sodium	291.4mg	45%
Potassium	600.51mg	47%
Total Carbs	44.88g	55%
Sugars	26.97g	400%
Dietary Fiber	0.86g	13%
Protein	3.75g	28%
Vitamin C	3.4mg	21%
Iron	0.6mg	13%
Calcium	38.6mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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