- Preparation: 105 minutes
- 2 Ontario plums, large
- 2 Ontario peaches
- 1 cup (250mL) Ontario blueberries, fresh
- 3 tbsp (45mL) GAY LEA - Bakers Gold, melted
- 1/3 cup (75mL) granulated sugar
- 1/2 cup (125mL) GAY LEA - Bakers Gold, softened
- 3/4 cup (175mL) granulated sugar
- 3 eggs, separated
- 1 tsp (5mL) vanilla
- 1 1/3 cups (325mL) all purpose flour
- 3/4 tsp (4mL) baking powder
- 1/4 tsp (1mL) baking soda
- 1/4 tsp (1mL) salt
- 2 tsp (10mL) lemon rind, grated
- 1/4 cup (50mL) white chocolate, finely grated
- 3/4 cup (175mL) GAY LEA - Original Sour Cream
- GAY LEA - Regular Whipped Cream
- 1 lb (454g) GAY LEA - Unsalted Butter, softened
- 6 cups (1.5L) confectioners' sugar
- 1 tsp (5mL) pure vanilla extract
- 2 tbsp (30mL) HEWITT'S - milk, or cream (optional)
- Preheat oven to 350°F (180°C).
- Centre lightly greased 9” (2.5 L) 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.
- 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 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 Whipped Cream.
- Beat butter and 2 cups sugar with mixer on medium speed until combined. Reduce speed to medium low, and continue to beat, gradually adding remaining 4 cups sugar, 1 cup at a time. Raise speed to medium high; add vanilla and cream. Beat until pale and fluffy, about 3 minutes more. Makes 4 cups (enough to frost one dozen cupcakes).
- A great chocolate cake recipe is like the little black dress. It is classic, seamlessly suits all seasons and reinvents itself again and again merely by changing accessories, or in this case, the garnish. This basic chocolate cake is glammed up with a simple swirl of buttercream frosting, candied citrus fruit and edible flower.