Grilled Almond Pound Cake With Peaches

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.

Grilled Almond Pound Cake With Peaches

• Author: Paige Adams
• Prep Time: 20 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: Serves 6

Print Recipe

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Description

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.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. 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.
2. In a medium bowl, combine the flour, baking powder and salt. In a small bowl, whisk together the eggs, vanilla extract and almond extract.
3. 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.
4. Preheat a gas or charcoal grill to medium heat with the grill pan inside.
5. In a small bowl, combine the peaches, sugar and lemon zest. Cut the pound cake into 12 slices and butter both sides.
6. 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.
7. For serving, place 2 pound cake slices along with peaches on each plate. Top with whipped cream, almonds and mint leaves.

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Notes

Pound Cake Adapted from Williams-Sonoma Cooking at Home by Chuck Williams & Kristine Kidd