Upside Down Fruit and White Chocolate Cake

Desserts

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

  • Total Preparation Time: 105 minutes
Rating: 0 Stars

Ingredients

2 2 Ontario Plums, large
2 2 Ontario Peach
1 cup250 mLOntario Blueberries, fresh
3 tbsp45 mLGAY LEA - Unsalted Butter, melted
1/3 cup75 mLGranulated Sugar
Cake
1/2 cup125 mLGAY LEA - Unsalted Butter, softened
3/4 cup175 mLGranulated Sugar
3 3 Eggs, separated
1 tsp5 mLVanilla
1 1/3 cups325 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1/4 tsp1 mLBaking soda
1/4 tsp1 mLSalt
2 tsp10 mLLemon Rind, grated
1/4 cup50 mLWhite Chocolate, finely grated
3/4 cup175 mLGAY LEA - Regular Sour Cream
GAY LEA - Regular Whipped Cream
Buttercream Icing:
1 lb454 gGAY LEA - Unsalted Butter, softened
6 cups1.5 LConfectioners' Sugar
1 tsp5 mLPure Vanilla Extract
2 tbsp30 mLMilk, or cream (optional)
Add to Shopping List

Instructions:

  1. Preheat oven to 350°F (180°C).
  2. 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.

Cake:

  1. 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.
  2. 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.
  3. Invert cake onto serving platter. Serve warm or at room temperature with Gay Lea Real Whipped Cream.
Optional:
 
Buttercream Icing:
  1. 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.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.

 

Add comment
  • No comments found

Share It

Ingredients

2 2 Ontario Plums, large
2 2 Ontario Peach
1 cup250 mLOntario Blueberries, fresh
3 tbsp45 mLGAY LEA - Unsalted Butter, melted
1/3 cup75 mLGranulated Sugar
Cake
1/2 cup125 mLGAY LEA - Unsalted Butter, softened
3/4 cup175 mLGranulated Sugar
3 3 Eggs, separated
1 tsp5 mLVanilla
1 1/3 cups325 mLAll Purpose Flour
3/4 tsp4 mLBaking Powder
1/4 tsp1 mLBaking soda
1/4 tsp1 mLSalt
2 tsp10 mLLemon Rind, grated
1/4 cup50 mLWhite Chocolate, finely grated
3/4 cup175 mLGAY LEA - Regular Sour Cream
GAY LEA - Regular Whipped Cream
Buttercream Icing:
1 lb454 gGAY LEA - Unsalted Butter, softened
6 cups1.5 LConfectioners' Sugar
1 tsp5 mLPure Vanilla Extract
2 tbsp30 mLMilk, or cream (optional)
Add to Shopping List

Gay Lea From the Farm

Sign up for our free newsletter filled with seasonal recipes, exclusive coupons, tips and more!


You can unsubscribe at any time.
<img alt="Nordica Smooth - Gay Lea Foods" src="http://www.gaylea.com/images/htmlbanners/protein/protein-300x250.jpg" width="300" height="250" />