Summer Sensation
Sour Cream Berry Cake
A light-tasting summer alternative to fruit pies. Make it extra-special with a generous serving of whipped cream.
Preparation Time:
20 Minutes
Ingredients:
| 1 1/2 cups | all purpose flour | 375 mL |
| 1/3 cup | granulated sugar | 75 mL |
| 1 tsp | baking powder | 5 mL |
| 1/2 cup | Gay Lea Butter (Salted), melted | 125 mL |
| 2 | eggs | |
| 2 tsp | vanilla | 10 mL |
| 1 cup | Ontario blackberries | 250 mL |
| 1 cup | Ontario raspberries | 250 mL |
| Sour Cream Layer: | ||
| 1 tub | Gay Lea Sour Cream (Regular) | 500 g |
| 1 | egg | |
| 1/2 cup | granulated sugar | 125 mL |
| 1 tbsp | all purpose flour | 15 mL |
| 1 tsp | grated orange rind | 5mL |
Instructions:
In bowl, whisk together first three ingredients. Whisk together butter, 2 eggs and vanilla; pour over flour mixture and stir until combined. Press into 9-inch (23 cm) square parchment paper-lined baking pan. Sprinkle with berries.
Sour Cream Layer:
In another bowl, whisk togther sour cream and remaining ingredients. Pour over top. Bake in preheated 350F (180C) oven for about 1 hour or until light golden and firm on top but still jiggly in centre. Cook completely before serving.
Makes 16 squares.