Featured Recipe
Grilled Pound Cake Twist
By Kate
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Grill thick slices of crumbly pound cake over oiled grates on a hot fire until crisp with visible grill marks. Turn to char all sides but no burning. Top with a quick bourbon caramel drizzle (swap peach for grilled pineapple slices) and toasted walnuts instead of pecans for crunch and smoky depth. Sprinkle powdered sugar to balance smoky. Watch for browned edges and soften inside. Use firm ripe pineapple or frozen peach if fresh isn’t available. This method wakes stale cake. Grill marks add texture and flavor, caramel adds sticky sweetness—perfect contrast. Serve warm.
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Prep:
6 min
Cook:
7 min
Total:
13 min
Serves:
8 servings
dessert
grilling
summer
Introduction
Not just cake. Pound cake grilled. Crispy edges. Smoky aroma hits first. You’ll hear that subtle crackle as sugars caramelize, edges turn crunchy and golden. Inside, soft crumb still yielding. The contrast? Mouthwatering. Adding bourbon caramel sauce deepens the sweetness with slight warmth. Toasted walnuts snap under your teeth; grilled pineapple sharpens the palate with tropical tang. No one expects cake on a grill, but it holds up. This method resurrects dense or just-okay cake lurking in your pantry. No fluff here. Just simple steps, sensory checks, and keen observation.
Ingredients
About the ingredients
Use firm pound cake—stale or day-old cakes actually better here; they hold shape better on grill and crisp up nicely. Oil is essential to prevent sticking; olive oil for flavor or neutral oil for less interference with sweetness works fine. Substitute pineapple for fresh peaches; grilling each adds caramelized smoky dimension not found in raw fruit. Toasted walnuts bring a nutty crunch, but pecans or almonds swap well. For caramel, bourbon adds complexity but maple caramel works for no-alcohol options. Powdered sugar at the end brightens and adds contrast but dust sparingly. Have a backup bowl of caramel warmed handy for quick re-drizzle if cooled too fast.
Method
Technique Tips
Grilling pound cake demands careful timing. Preheat grill until hot enough to sizzle but avoid flare-ups that burn edges instantly. Oiling grates prevents the sticky crumb from tearing. Position slices diagonally to avoid them slipping through bars. Listen for gentle crackling sound signaling crust formation, watch for dark golden grill marks. Flip gently with tongs, stabilize slices—fragile when hot. Pineapple slices cook in just minutes; look for caramel bubbles and chestnut-brown grill lines. As soon as cake is off grill, drizzle caramel while warm—if cake cools first, caramel won’t meld and clings awkwardly. Toast nuts in dry skillet until aromatic, about 3-5 minutes. Layer toppings immediately and serve warm; cooling dulls textures. For indoor alternative, grill pan works but requires extra attention to avoid burning. Always prioritize visual cues and texture over timers—the difference here is in the feel and look, not clock.
Chef's Notes
- 💡 Watch for grill heat. Preheat till sizzle. Oil grates generously. Super important. Avoid sticking—no desintegrated cake. Oil brush or towel.
- 💡 Cake needs care while grilling. Stay attentive. Position slices diagonally. Better grill marks. Less chance to slip through. Use tongs, be gentle.
- 💡 Listen for soft crackle. It indicates caramelization. Slicing sugar on edges. Color transitions crucial. Look for golden-brown, not charred. Can ruin flavor.
- 💡 Use day-old cake. Holds shape better. Fresher cake often breaks. Sticking issues can arise. Stale is more forgiving on grill. Good texture important.
- 💡 Substitute fruits easily. Fresh peaches work but grilled pineapple brings tang. More acidity. Walnuts add crunch—pecans swap fine. Maple caramel for non-alcohol.
Kitchen Wisdom
How to check doneness?
Look for grill marks, golden brown edges. Smell is a clue too. Avoid over-charring. That flavor turns bitter.
Cake breaking apart?
Try soaking slices in milk briefly. Moisture helps. Prevents crumbling. Careful flipping makes a difference.
How to store leftovers?
Store in airtight container. Refrigerate. Can last few days. Reheat on grill or pan. Revives texture.
Alternatives if grilling inside?
Utilize a grill pan on stove. High heat, keep attention. Must oil properly. Watch for even cooking.
