Cranberry Cake with Orange Cheesecake Ripple

Cranberry Cake with Orange Cheesecake Ripple IMAGE Author: Canadian Living Credits: Cranberry Cake with Orange Cheesecake Ripple IMAGE

Cr?me anglaise, a French term for rich custard sauce, instantly elevates cake, pie, pudding or fruit. Here, we've used it to turn this swirled sweet-tart Bundt cake—which can be enjoyed on its own as an everyday treat—into a dinner party–worthy dessert.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: October 2015


Cranberry Cake:
  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 1 1/2 teaspoon vanilla
  • 2 eggs
  • 2/3 cups sour cream
  • 3 tablespoons orange juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • salt
  • 2 cups fresh or thawed frozen cranberries
Crème Anglaise:
  • 1 cup whipping cream 35%
  • 1/2 cup milk
  • 3 egg yolks
  • 1/4 cup granulated sugar
  • salt
  • 1 teaspoon vanilla
Orange Cheesecake Ripple:
  • 1 pkg (250 g) cream cheese softened
  • 1/3 cup granulated sugar
  • 1 tablespoon all-purpose flour
  • 2 egg yolks
  • 1 1/2 teaspoon grated orange zest
  • 1/2 teaspoon vanilla


Orange Cheesecake Ripple: In bowl, beat cream cheese until smooth; beat in sugar and flour. Beat in egg yolks, orange zest and vanilla until smooth. Set aside.

Cranberry Cake: In large bowl, beat together butter, sugar and vanilla until fluffy. Beat in eggs, 1 at a time, until combined. Beat in sour cream and orange juice. In separate bowl, whisk together flour, baking powder, baking soda, cinnamon and salt; stir into butter mixture. Fold in cranberries.

Scrape one-third of the cake batter into floured greased 10-inch (3 L) Bundt pan. Spoon half of the Orange Cheesecake Ripple over top; using butter knife, gently swirl to create marble effect. Scrape another third of the cake batter over top. Spoon remaining Orange Cheesecake Ripple over top; swirl with butter knife. Scrape remaining batter over top, spreading to edges.

Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Invert onto rack; let cool completely. (Make-ahead: Cover loosely with plastic wrap; store at room temperature for up to 24 hours.)

Cr?me Anglaise: While cake is baking, in heavy-bottomed saucepan, heat cream with milk over medium heat just until bubbles form around edge.

In bowl, whisk together egg yolks, sugar and salt. Gradually whisk in cream mixture. Return to pan; cook over medium-low heat, whisking constantly, until thick enough to coat back of spoon, about 3 minutes. (Do not boil.) Immediately strain through fine-mesh sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Serve with cake.

Tip from The Test Kitchen: If using frozen cranberries, thaw them on a paper towel–lined rimmed baking sheet to soak up any excess juices.

Nutritional facts per serving: about

  • Fibre 1 g
  • Sodium 215 mg
  • Sugars 22 g
  • Protein 6 g
  • Calories 345.0
  • Total fat 21 g
  • Potassium 112 mg
  • Cholesterol 140 mg
  • Saturated fat 12 g
  • Total carbohydrate 36 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Cake with Orange Cheesecake Ripple