This grilled almond pound cake with peaches is a summer dessert that makes the most of in season stone fruit that pairs so well with nuts.
This post is sponsored by Finex and Williams-Sonoma.
On my dream house wish list is an outdoor kitchen.
For now, I consider my city-dwelling-self very lucky to have an outdoor deck where I can whip up all sorts of things.
Over the weekend, I decide to cook an entire meal from start to finish on the grill, including a dessert that says, hello, summer—grilled almond pound cake with peaches.
Why not put all that heat from the grill to use for something sweet?
I baked the pound cake from scratch in advance, but I won’t tell if you use a store-bought one.
To grill the delicate pound cake and peach slices, I used my new favorite Finex 12” cast iron grill pan.
In a matter of minutes the cake was golden, toasted and grill-marked along with the sugar-sprinkled fruit.
I finished off each plate with a generous dollop of whipped cream, slivered almonds and a few mint leaves.
Print
Grilled Almond Pound Cake With Peaches
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: Serves 6 1x
This grilled almond pound cake with peaches is a summer dessert that makes the most of in season stone fruit that pairs so well with nuts.
Ingredients
- For pound cake
- Non-stick cooking spray
- 1–1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 6 ounces (1–1/2 sticks) unsalted butter at room temperature plus more for spreading
- 3/4 cup granulated sugar
- For peaches
- 2 large peaches, pitted and cut into 1/2-inch-thick slices
- 1 teaspoon granulated sugar
- Zest of 1 lemon
- For serving
- Whipped cream
- Slivered almonds
- Mint leaves
Instructions
- Preheat the oven to 350 degrees F. Grease an 8-1/2-inch by 4-1/2-inch loaf pan with cooking spray and line with parchment.
- In a medium bowl, combine the flour, baking powder and salt. In a small bowl, whisk together the eggs, vanilla extract and almond extract.
- In a large bowl, beat the butter until smooth. Add the sugar and continue beating until light and fluffy, about 2 minutes. Mix in the eggs followed by the dry ingredients until just combined. Pour the batter into the prepared loaf pan. Bake until golden brown and a toothpick inserted in the center of the cake comes out clean, about 1 hour and 10 minutes. Cool in the pan for 10 minutes before removing and cooling completely on a wire rack.
- Preheat a gas or charcoal grill to medium heat with the grill pan inside.
- In a small bowl, combine the peaches, sugar and lemon zest. Cut the pound cake into 12 slices and butter both sides.
- Grill the pound cake for 2-3 minutes per side until toasted. Then grill the peaches until they are warm and have grill marks, about 2 minutes per side.
- For serving, place 2 pound cake slices along with peaches on each plate. Top with whipped cream, almonds and mint leaves.
Notes
Pound Cake Adapted from Williams-Sonoma Cooking at Home by Chuck Williams & Kristine Kidd
[…] overlook dessert on the grill. “Why not put all that heat to use for something sweet like grilled almond pound cake with peaches?!” she […]