Sour Cream Berry Cake

[marti]

Sour Cream Berry Cake
A light-tasting summer alternative to fruit pies. Make it extra special with
a generous serving of whipped cream.

Yields: 6 to 8 servings
Preparation: 80 minutes

Ingredients

1 1/2 cups (375mL) all purpose flour
1/3 cup (75mL) granulated sugar
1 tsp (5mL) baking powder
1/2 cup (125mL)
GAY LEA - Salted Butter,
melted
2 eggs
2 tsp (10mL) vanilla
1 cup (250mL) Ontario blackberries
1 cup (250mL) Ontario raspberries

Sour Cream Layer

17 oz (500mL)
GAY LEA - Original Sour Cream
1 egg, beaten
1/2 cup (125mL) granulated sugar
1 tbsp (15mL) all purpose flour
1 tsp (5mL) orange rind, grated

Instructions

Preheat oven to 350°F (180°C).
In bowl, mix first three ingredients. Whisk together butter, 2 eggs and
vanilla; pour over flour mixture and stir until combined. Press into 9” (23
cm)
square parchment paper-lined baking pan. Sprinkle with berries.

Sour Cream Layer

In another bowl, whisk together sour cream and remaining ingredients. Pour
over top.
Bake in preheated oven for about 1 hour or until light golden and firm on
top, but with movement in centre. Cool completely before serving.