Christmas Countdown ~ Cranberry Cream Cheese Cake

There is only one full day left in November…….OMG I’m not organised for Christmas yet!  Usually I am well in front with shopping, wrapping, decorating and planning but, this year, I seem to not be able to get ahead and think maybe I need to reassess everything that is on my plate.   You can’t assess what is on your plate and what can drop off without some sort of motivation, though!

There are more than a few flavours that just scream Christmas time including cinnamon, apples, ginger, peppermint, and cranberry.

I love the tartness of cranberry and, while they can be a bit tricky to find in Oz, I have managed to source a local retailer that keeps them stocked in the freezer.   If you are not in the Newcastle local area and find it difficult to source cranberries, call your local wholesale food distributor that provides to restaurants and see if they have any ideas. Alternatively, this recipe can be adapted with any type of berries and would be particularly yummy with new season cherries.

I need to let you know that I made this recipe TWICE……not because we liked it so much (although I will be making it again next week for sure), but because I started tinkering around with the flours in the first test and had a massive fail.  I took a photo so you can see what a slight variation can do to your lovely cake.

This was best served the day after baking and was deliciously moist and reminiscent of cheesecake without the guilt.   You know what that means, don’t you? You can enjoy two pieces!

 

Cranberry Cream Cheese Cake ~ yields 12 slices from a standard bundt or ring pan
½ cup low fat margarine
½ cup sugar free applesauce
220 gram tub of Philadelphia Extra Light spreadable cream cheese
2 cups sugar or sugar substitute like Natvia
3 eggs
1 lemon juiced & zested
1 tsp vanilla
2 & ¼ cups gluten free flour
¼ cup gluten free cornflour
1 tsp xanthan gum
2 cups frozen cranberries tossed with 1 Tbls gluten free flour (keeps them suspended in the cake rather than pooling at the bottom)
Vanilla glaze or powdered sugar for topping if desired
Glaze
1 cup icing sugar
2 Tbls melted margarine
2 Tbls skim milk
1 tsp vanilla

Preheat oven to 200° or 180° for fan forced. Spray bundt pan with low fat cooking spray coating it well.

Combine the flour, cornflour and xanthan in one bowl.  In another bowl, mix margarine and cream cheese with a stand mixer until well combined.   Add applesauce and sugar and mix on medium for 3 minutes.   Add in the eggs one at a time until combined. Add in lemon juice, zest, and vanilla and continue to mix.

Turn mixer to low and add the flour mixture in two batches.   Fold in the cranberries.

Pour into the prepared pan and bake for 45-50 minutes until a toothpick inserted in the centre comes out clean.

Cool cake in the pan for 10 minutes before inverting to cool completely.

To make the glaze, place the icing sugar in a small bowl.   Whisk together the margarine, milk and vanilla in a bowl.   Stir the wet mixture into the icing sugar to form a smooth paste.   Coat the cake with the glaze when completely cooled if desired.   You can cover tightly and serve the next day.

 

Cranberry Cream Cheese Cake
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Recipe type: Cake
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • [b]Cranberry Cream Cheese Cake ~ yields 12 slices from a standard bundt or ring pan [/b]
  • ½ cup low fat margarine
  • ½ cup sugar free applesauce
  • 220 gram tub of Philadelphia Extra Light spreadable cream cheese
  • 2 cups sugar or sugar substitute like Natvia
  • 3 eggs
  • 1 lemon juiced & zested
  • 1 tsp vanilla
  • 2 & ¼ cups gluten free flour
  • ¼ cup gluten free cornflour
  • 1 tsp xanthan gum
  • 2 cups frozen cranberries tossed with 1 Tbls gluten free flour (keeps them suspended in the cake rather than pooling at the bottom)
  • Vanilla glaze or powdered sugar for topping if desired
  • [b]Glaze[/b]
  • 1 cup icing sugar
  • 2 Tbls melted margarine
  • 2 Tbls skim milk
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 200° or 180° for fan forced. Spray bundt pan with low fat cooking spray coating it well.
  2. Combine the flour, cornflour and xanthan in one bowl. In another bowl, mix margarine and cream cheese with a stand mixer until well combined. Add applesauce and sugar and mix on medium for 3 minutes. Add in the eggs one at a time until combined. Add in lemon juice, zest, and vanilla and continue to mix.
  3. Turn mixer to low and add the flour mixture in two batches. Fold in the cranberries.
  4. Pour into the prepared pan and bake for 45-50 minutes until a toothpick inserted in the centre comes out clean.
  5. Cool cake in the pan for 10 minutes before inverting to cool completely.
  6. To make the glaze, place the icing sugar in a small bowl. Whisk together the margarine, milk and vanilla in a bowl. Stir the wet mixture into the icing sugar to form a smooth paste. Coat the cake with the glaze when completely cooled if desired. You can cover tightly and serve the next day.

 

Don’t forget the Better Red GIVEAWAY!!!!!
Share ANY post on Facebook or Pinterest for the month of November and you could win this BakeWell RED stand mixer! A stand mixer is the cornerstone of any baker’s kitchen and this will get you well on your way to making delicious delights with ease and convenience.

How to enter
Like Sweets of Style on Facebook
Follow Sweets of Style on Pinterest
Share any post on Facebook
Share any post on Pinterest

The draw will take place on Friday 30 November so get sharing and good luck!

Comments

  1. Star Wise says:

    Hi Lisa, I’m Celine, and I pinned this delicious Christmas treat on Pinterest at http://pinterest.com/pin/400679698067341527/ and if I had a Mixer, I would make and bake it. I have done all that is needed to be entered into the competition – I’m following you on Pinterest, I shared on FB and Liked SoS on FB. I love cakes and biscuits and mixed goods, and your recipes are easy to follow, as well as gluten free. I live in Australia too (Perth) !!