Grilled Pound Cake with Brown Butter Bourbon Peaches
Rated 5.0 stars by 1 users
Category
Desserts
Servings
4
Prep Time
10 minutes
Cook Time
10 minutes
Store-bought pound cake gets grilled in Brown Butter Cookie-seasoned butter until golden and charred, then topped with fresh peaches caramelized in cast iron with bourbon, brown sugar, and the blend. Fast enough for a weeknight, fancy enough for company.
Author:Chef Cynthia
Ingredients
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1 store-bought pound cake
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3 Tbsp unsalted butter, softened
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1.5 tsp Spiceology Brown Butter Cookie Spice Blend
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4 fresh peaches, pitted and sliced 1/4-inch thick
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2 Tbsp unsalted butter
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3 Tbsp brown sugar, packed
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3 Tbsp bourbon
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1.5 tsp Spiceology Brown Butter Cookie Spice Blend
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Pinch of kosher salt
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Vanilla ice cream or whipped cream
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Flaky sea salt
For Grilled Pound Cake
For Bourbon Peaches
To Serve (Optional)
Directions
Bourbon Peaches
- Heat the pan. Place a cast iron skillet over medium-high heat on the stovetop or directly on grill grates. Let it get hot, about 2 minutes.
- Sear the peaches. Add butter and let it melt and begin to foam. Add sliced peaches in a single layer — do not crowd. Cook undisturbed 2-3 minutes until the undersides caramelize.
- Season. Sprinkle brown sugar and Brown Butter Cookie Spice Blend over the peaches. Toss gently and cook another 2 minutes.
- Add the bourbon. Remove from heat. Pour bourbon into the pan. If flambéing, stand back, tilt the pan carefully to catch the flame, and let it burn out on its own — keep a lid nearby in case you need to snuff it. If you'd rather skip the flambé, just stir the bourbon in and return the pan to heat for 60 seconds to cook off the alcohol. Season with a pinch of salt. Hold warm.
Grilled Pound Cake
- Prep the cake. Slice pound cake into 4 thick (about 1-inch) slices. Spread softened butter on both cut faces of each slice and dust lightly with Brown Butter Cookie Spice Blend.
- Grill. Grill the slices over medium-high heat (or on a grill pan) 1-2 minutes per side until golden with char marks.
Plate
Serve. Place one grilled pound cake slice per plate. Spoon the warm bourbon peaches generously over the top. Finish with a scoop of vanilla ice cream or whipped cream and a pinch of flaky sea salt, if desired.
Recipe Note
Chef's Tip
Let the peaches cook undisturbed for the first 2-3 minutes — they need to build a caramelized crust on the pan surface before you move them. Flambéing is optional and best done away from cabinets or anything flammable overhead; if you'd rather not, stirring the bourbon in and letting it cook down for a minute gets you the same flavor with none of the drama. Grill the pound cake slices right before plating so the char stays crisp under the warm peaches.
