Delicious Dessert
Upside Down Fruit and White Chocolate Cake
This moist and tender cake helps highlight the grand sweetness of Ontario peaches, plums and blueberries.
Preparation Time:
15 minutes
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