Orange-Cranberry Swirl Cake

By Hklbrries

This fragrant, orange pound cake has a sweet cranberry/cream cheese surprise swirl in the middle.

Ingredients

• 1 cup plus 2 tbsp granulated sugar
• 1/3 cup butter, softened
• 2 large egg whites
• 1 large egg
• 1 tbsp grated orange zest
• 1 1/2 tsp vanilla extract
• 1 2/3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup plus 2 tbsp low-fat sour cream
• 8 ounces low-fat cream cheese, softened
• 3/4 cup whole cranberry sauce
• 2/3 cup confectioners' sugar
• 5 tsp orange juice

Preparation

Step 1

Preheat the oven to 350 F. Coat a 10-inch tube pan with cooking spray and dust lightly with flour.

In a medium bowl, combine 1 cup granulated sugar and the butter. Beat until creamy with an electric mixer on medium speed. Add the egg whites, one at a time, then the egg, beating well after each addition. Beat in the orange zest and 1 tsp vanilla.

In a medium bowl, combine the flour, baking powder, baking soda, and salt, stirring until blended. Add to the sugar mixture, alternately, with 3/4 cup sour cream, beginning and ending with the flour mixture.

In another medium bowl, combine the cream cheese and the remaining granulated sugar, vanilla, and sour cream, stirring until smooth.

Pour 1/2 of the batter into the prepared pan and spoon the cream cheese mixture in a ring in the middle. Spoon the cranberry sauce on top of the cream cheese and use a thin knife or skewer to swirl them together to create a marbleized effect. Spoon the remaining batter on top, and gently smooth it over the filling (don't worry if you don't cover every bit of filling). Bake for 40 to 50 minutes, or until the cake is set and slightly springy to the touch. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.

In a small bowl, combine the confectioners' sugar and orange juice, then drizzle over the cake.