Grilled Pound Cake with Peaches and Plums
Lots of desserts benefit from a bit of fire, and these flame-kissed plums and peaches atop grill-marked pound cake are no exception. Just a few minutes over the coals gives the fruit a caramelized flavor that pairs perfectly with the rich, slightly tangy yogurt whipped cream topping.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, June 2016
Grilled Pound Cake and Fruit
- Four 1/2-inch-thick slices of Classic Pound Cake
- Melted unsalted butter
- 3 halved and pitted peaches and plums
- 1/2 teaspoon sugar, plus more for sprinkling
- Zest and juice of 1/2 a lime
Yogurt Whipped Cream
- 1/2 cup heavy cream
- 1/4 cup Greek yogurt
- 1/2 teaspoon vanilla extract
- Sugar, to taste
Grill the pound cake and fruit: Brush slices of pound cake with butter. Grill over medium heat, turning once, until toasted. Brush peaches and plums with more butter; sprinkle with sugar. Grill, cut-sides down, until golden, 2 to 3 minutes; flip and cook 1 to 2 minutes more. Remove and dice, then sprinkle with more sugar, lime zest, and a squeeze of lime juice.
Make the yogurt whipped cream: Whisk cream, yogurt, and vanilla together to soft peaks. Add sugar to taste.
Serve cake with fruit and yogurt whipped cream.