Grilled Peach Pound Cake
I love the depth of flavor you get from grilling a peach. It releases a whole new level of deliciousness! If you are grilling up some peaches for this awesome cake, you can make a few extra to make some Southern Style Grilled Peach Cooler, too!
2 Pictures
Ingredients
- 1 cup unsalted butter,softened
- 2 cups white sugar
- 4 eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups grilled peaches, skins removed and diced (3-4 medium size peaches)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Prep your grill to medium-low heat. Grill peach halves directly on the rack (use grill cooking spray for best results!) over the medium heat coals for about 7 to 12 minutes. Halfway through the grill process, rotate those bad boys a quarter turn, so you get little grill "hash marks".Grill until tender and lightly browned with grill lines.
Step 2
Remove peaches from the grill and let them cool. The skins should slip right off!
Step 3
While you are grilling your peaches, Preheat oven to 325 degrees F. Butter a 10 inch tube pan and coat with white sugar.
Step 4
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
Step 5
Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture.
Step 6
Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
Step 7
Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
Step 8
If not using a bundt style pan, Half of this recipe was just perfect in an 8x4" loaf pan.
Review this recipe