Preparation time
25 minutes
Ready in
1 hr 20 min
Cooking Time: 55 to 60 minutes
Makes
10 servings
Ingredients
Topping:
- 1/4 cup (50 mL) butter, melted
- 1/2 cup (125 mL) lightly packed light brown sugar
- 1/2 tsp (2 mL) each ground cinnamon and ginger
- 2 Ontario Peaches, peeled and cut into 1/2-inch (1 cm) wedges
- 1/2 cup (125 mL) Ontario Blueberries
Cake:
- 1-1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) butter, at room temperature
- 2/3 cup (150 mL) granulated sugar
- Finely grated rind of 1 lemon
- 2 large Ontario Eggs
- 1 tsp (5 mL) vanilla
- 1/2 cup (125 mL) Ontario Milk
Instructions
Butter 9-1/2-inch (24 cm) springform pan. Wrap outside of pan with foil to prevent any butter from leaking through.
Topping: In small bowl, stir together butter, brown sugar, cinnamon and ginger; spread over base of pan. Arrange peach wedges in circles top, leaving a little space between each wedge. Sprinkle blueberries between peaches.
Cake: In small bowl, stir together flour, baking powder and salt until well combined. In large bowl, using electric mixer on medium speed, beat butter, sugar and lemon rind until light and creamy. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl occasionally. Beat in vanilla. On low speed, gradually beat in flour mixture alternately with milk, beginning and ending with flour, until well blended. Spoon batter over fruit, spreading to edges.
Bake in 350°F (180°C) oven 55 to 60 minutes or until tester inserted in centre comes out clean. Cool in pan on rack 15 minutes. Run knife around edge of cake, then carefully invert onto cake plate. If any fruit has stuck to pan, place on cake.
Nutritional Information
1 Serving
- PROTEIN: 4 grams
- FAT: 15 grams
- CARBOHYDRATE: 43 grams
- CALORIES: 320
- FIBRE: 1 gram
- SODIUM: 230 mg