Gertrude's at the BMA celebrates National Rainier Cherry Day on Wednesday with a recipe for Peach Cake with Rainier Cherry Ice Cream. The Baltimore restaurant was selected to be part of a national campaign, Tree-to-Table with NW Cherries, for the second year in a row.
Gertrude's executive chef Doug Wetzel created the Peach Cake recipe for last year's promotion. Enjoy!
Peach Cake with Rainier Cherry Ice Cream
6 medium fresh peaches (about 4 pounds), diced into 1/2 pieces (about 4 cups prepared fruit)
1 cup firmly packed light brown sugar
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon table salt
8 tablespoons unsalted butter (1 stick), softened but still cool
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1 egg white at room temperature
1/3 cup whole milk at room temperature
Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
For the peach topping: Combine peaches and brown sugar in 10-inch skillet; cook over medium heat, stirring occasionally, until peaches are tender, 3 to 5 minutes. Pull out the peach slices and set aside in a colander and continue to cook the caramel mixture for an additional 8-10 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake.
For the cake: Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
In bowl of standing mixer fitted with flat beater, cream butter and sugar at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs, then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
To bake: Working quickly, distribute cooked peaches in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.
Cherry Ice Cream
2 cups pitted cherries
1 cup half-and-half
1/2 cup sugar
4 eggs, whisked
Take 1 cup of the pitted cherries and purée them in a blender, add the cup of cherry purée to the cup of half-and-half in a flat bottom sauce pot and place on stove top.
Add the 1/2 cup of sugar to the purée/cream mixture and over medium heat, bring to a boil.
When mixture has boiled, gradually temper the mixture into whisked eggs. Add that mixture back into the pot and cook over low heat until mixture has thickened, 3-5 minutes.
Take mixture off the stove and cool down, give the remaining 1 cup of cherries a rough chop and fold them into the ice cream mixture.
Let the mixture set up overnight and spin it the next day in an ice-cream maker.