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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.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, June 2016

Ingredients

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

Directions

  1. 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.

  2. Make the yogurt whipped cream: Whisk cream, yogurt, and vanilla together to soft peaks. Add sugar to taste.

  3. Serve cake with fruit and yogurt whipped cream.

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