Blueberry and Orange Layer Cake With Cream Cheese Frosting |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Bon Appetite June 2001 Ingredients:
2 1/2 cups cake flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 cups sugar |
3 tablespoons frozen orange juice concentrate, thawed |
1 1/2 teaspoons grated orange peel |
1 teaspoon vanilla extract |
4 large eggs |
1 cup whole milk |
2 1/2 pints baskets blueberries |
2 tablespoons sugar |
1 teaspoon fresh lemon juice |
1 (8 ounce) package cream cheese, room temperature |
1/2 cup unsalted butter, room temperature |
3 1/4 cups powdered sugar |
2 tablespoons frozen orange juice concentrate, thawed |
1 teaspoon grated orange peel |
1/2 teaspoon vanilla extract |
2 1/2 pints baskets blueberries |
Directions:
1. 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.
2. Sift first 3 ingredients into medium bowl. Beat butter in large bowl until fluffy. Gradually add sugar, beating until blended.
3. 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.
4. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool in pans on rack.
5. For filling: Combine berries, sugar, and lemon juice in heavy small saucepan.
6. 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.
7. Chill filling uncovered until cold, about 30 minutes.
8. 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.
9. 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.
10. 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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