Fresh, local fruits make this beautiful cake a winner, and topping it with homemade maple ice cream takes it over the top!
- 1 cup Burton’s B grade maple syrup
- ¾ c fresh blueberries from Tuttle Orchards
- 2 c. AP flour
- ½ tsp baking soda
- 3 organic eggs from Bluffwood Creek Farm
- ½ TBSP maple extract
- 1 1/3 c. sugar
- 4 ripe peaches from Tuttle Orchards
- 1 tsp baking powder
- 1 tsp salt
- ¾ c. buttermilk
- 1 ½ sticks butter, softened
Preheat oven to 350. Butter and flour 10 in. Round cake pan. In saucepan, bring maple syrup to a boil then reduce to simmer for about 20 minutes – until reduced to¾ cup. Pour syrup into the cake pan. Arrange the peaches and blueberries in the pan.
Whisk flour, soda, powder and salt. Set aside. In a mixer, cream sugar and butter together.
Add eggs with buttermilk and maple extract. Add in dry ingredients and mix. Add batter on top of fruit mixture in pan. Bake cake for approx. 1 hr. or until golden and the middle is set. Let cake cool on rack for at least 45 minutes. (Top with candied pecans. ½ c. chopped pecans -soaked in 1/3 c. Burton’s Maple Syrup Toast in 350 oven for 10 minutes – cool.)
Maple Ice Cream
- 6 egg yolks from Bluffwood Creek Farm
- 4 c. Prairie Farms 2% milk
- ½ tsp. Kosher salt
- 1 c. Burton’s B grade maple syrup
- 4 c. Prairie Farms heavy whipping cream
In heavy bottomed saucepan-heat milk and cream near boil. Temper in the egg and maple syrup. Whisk over med heat until forms a custard and coats a spoon – approx. 10 minutes. Stir in salt and strain mixture into an airtight container. Chill overnight, or at least 6 hrs. Churn according to manufacturer direction. Add in mix in! Return to airtight container and freeze for at least 3 hrs. Mix in –Brooke’s Naturals chocolate covered toffee, chopped.
Submitted by: Robin Willis
Indiana Grown Culinary Creations Contest