Grilled Almond Pound Cake With Peaches
on Jun 07, 2016, Updated Jun 24, 2023
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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
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 unsalted butter at room temperature plus more for spreading (1-1/2 sticks)
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
