Folding whipped cream into cake batter makes a cake that is both rich and light. This cake is lovely served plain for breakfast or dressed up with additional whipped cream and fresh fruit for after dinner.
- Prep: 15 min
- Cooking: 45 min
- 3 tbsp (45 mL) butter
- 1/3 cup (80 mL) packed brown sugar
- 3/4 cup (180 mL) chopped pecans
- 3 cups (750 mL) summer fruit
- 3/4 cup (180 mL) butter softened
- 3/4 cup (180 mL) sugar
- 2 eggs at room temperature
- 2 tsp (10 mL) vanilla extract
- 1 1/2 cups (375 mL) 35 % cream
- 1 1/2 cups (375 mL) all-purpose flour
- 1 tbsp (15 mL) ground ginger
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- of salt
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Melt butter in a 10-inch (25 cm) oven-safe skillet. Remove from heat and add brown sugar and pecans; blend. Arrange summer fruit over pecan mixture.
In a large bowl, beat butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla extract. Whip 1/2 cup (125 mL) whipping cream and fold into batter.
In another bowl, combine flour, ginger, baking powder, baking soda and salt. Gently stir dry ingredients into batter until just mixed. Spoon batter over fruit.
Bake in preheated 350 ºF (180 ºC) oven for 45 minutes or until a tester comes out clean. Let cool for three minutes. Loosen sides from pan by running a knife along the edge, then invert cake onto serving plate.
Whip remaining cream and serve over cake with additional fruit as desired.
Note: An oven-safe skillet has a metal handle that won't melt. If an oven-safe skillet is not available, melt the butter separately and mix it in the bottom of a 10-inch (25 cm) cake pan and continue as directed.