Upside Down Fruit and White Chocolate Cake

(Delicious Dessert)

This moist and tender cake helps highlight the grand sweetness of Ontario peaches, plums and blueberries.

Ingredients:

2	Ontario large Plums	2
2	Ontario Peaches	2
1 cup	Ontario fresh Blueberries	250 mL
3 tbsp	GAY LEA Unsalted Butter, melted	45 mL
1/3 cup	granulated sugar	75 mL
	Cake:
1/2 cup	GAY LEA Unsalted Butter, softened	125 mL
3/4 cup	granulated sugar	175 mL
3	eggs, separated	3
1 tsp	vanilla	5 mL
1-1/3 cups	all-purpose flour	325 mL
3/4 tsp	baking powder	4 mL
1/4 tsp	baking soda	1 mL
1/4 tsp	salt	1 mL
2 tsp	grated lemon rind	10 mL
1/4 cup	finely grated white chocolate	50 mL
3/4 cup	GAY LEA Sour Cream	175 mL
	GAY LEA Real Chocolate Whipped Cream

Instructions:

Center lightly greased 9-inch (2.5L) springform pan on large piece of foil; press foil to side of pan.Pour butter into bottom of springform pan. Sprinkle sugar over. Slice peaches and plums. Arrange in tight rows in bottom of pan, alternating rows of peaches and plums. Scatter blueberries over.

Cake: In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition.. Beat in vanilla. In separate bowl, combine flour, baking powder and soda, salt, lemon rind and white chocolate. Stir together egg whites and sour cream. Stir flour mixture into butter mixture, alternating with sour cream, making three additions of flour and two of sour cream. Spread batter carefully over fruit mixture, mounding it a bit higher at the sides; set on rimmed baking sheet.

Bake in centre of preheated 350F (180C) oven for about 1 hour or until cake springs back when lightly pressed. Let cool in pan on rack for 30 minutes.

Invert cake onto serving platter. Serve warm or at room temperature with Gay Lea Real Chocolate Whipped Cream.

Serves: 10