Blueberry And Orange Layer Cake With Cream Cheese Frosting
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2.5 cups
Cake Flour2 tsps
Baking Powder1 tsp
Salt2 tbsps
Sugar1 tsp
Orange Peel (grated)1 tsp
Vanilla Extract4 large
Egg1 cup
Whole Milk1 tsp
Lemon Juice (fresh)3.25 cups
Powdered SugarDirections:
1
Peel off parchment
2
Cut around cakes to loosen
3
Turn cakes out
4
For cake: Preheat oven to 350°F
5
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper
6
Sift first 3 ingredients into medium bowl
7
Beat butter in large bowl until fluffy
8
Gradually add sugar, beating until blended
9
Beat in concentrate, peel, and vanilla
10
Beat in eggs 1 at a time
11
Beat in flour mixture in 4 additions alternately with milk in 3 additions
12
Divide batter between prepared pans
13
Bake cakes until tester inserted into center comes out clean, about 30 minutes
14
Cool in pans on rack
15
Preheat oven to 350°F
16
Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides; line bottoms with rounds of parchment paper
17
Sift first 3 ingredients into medium bowl
18
Beat butter in large bowl until fluffy
19
Gradually add sugar, beating until blended
20
Beat in concentrate, peel, and vanilla
21
Beat in eggs 1 at a time
22
Beat in flour mixture in 4 additions alternately with milk in 3 additions
23
Divide batter between prepared pans
24
Bake cakes until tester inserted into center comes out clean, about 30 minutes
25
Cool in pans on rack
26
For filling: Combine berries, sugar, and lemon juice in heavy small saucepan
27
Bring to boil over high heat, stirring until sugar dissolves
28
Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes
29
Chill filling uncovered until cold, about 30 minutes
30
Combine berries, sugar, and lemon juice in heavy small saucepan
31
Bring to boil over high heat, stirring until sugar dissolves
32
Boil until mixture is reduced to 3/4 cup, stirring occasionally and mashing berries coarsely with fork, about 8 minutes
33
Chill filling uncovered until cold, about 30 minutes
34
For frosting: Beat cream cheese and butter in bowl to blend
35
Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla
36
Chill until firm but spreadable, about 30 minutes
37
Place 1 layer, flat side up, on platter
38
Spread filling to within 1/2 inch of edges
39
Chill 5 minutes
40
Top with second layer, flat side down
41
Spread 1/2 cup frosting thinly all over cake to seal
42
Spread remaining frosting over cake
43
Mound remaining blueberries on top
44
(Can be made 1 day ahead; chill
45
Serve at room temperature
46
) Beat cream cheese and butter in bowl to blend
47
Beat in powdered sugar in 4 additions, then orange concentrate, peel, and vanilla
48
Chill until firm but spreadable, about 30 minutes
49
Cut around cakes to loosen
50
Turn cakes out
51
Peel off parchment
52
Place 1 layer, flat side up, on platter
53
Spread filling to within 1/2 inch of edges
54
Chill 5 minutes
55
Top with second layer, flat side down
56
Spread 1/2 cup frosting thinly all over cake to seal
57
Spread remaining frosting over cake
58
Mound remaining blueberries on top
59
(Can be made 1 day ahead; chill
60
Serve at room temperature)