Grilled Pound Cake with Brown Butter Bourbon Peaches

Chef Cynthia

Servings

4

Prep Time

10 minutes

Cook Time

10 minutes

Category

Desserts

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.

Grilled Pound Cake with Brown Butter Bourbon Peaches

Ingredients

    For Grilled Pound Cake

    • 1 store-bought pound cake
    • 3 Tbsp unsalted butter, softened
    • 1.5 tsp Spiceology Brown Butter Cookie Spice Blend

    For Bourbon Peaches

    • 4 fresh peaches, pitted and sliced 1/4-inch thick
    • 2 Tbsp unsalted butter
    • 3 Tbsp brown sugar, packed
    • 3 Tbsp bourbon
    • 1.5 tsp Spiceology Brown Butter Cookie Spice Blend
    • Pinch of kosher salt

    To Serve (Optional)

    • Vanilla ice cream or whipped cream
    • Flaky sea salt

    Directions

      Bourbon Peaches

      1. 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.
      2. 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.
      3. Season.  Sprinkle brown sugar and Brown Butter Cookie Spice Blend over the peaches. Toss gently and cook another 2 minutes.
      4. 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

      1. 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.
      2. Grill.  Grill the slices over medium-high heat (or on a grill pan) 1-2 minutes per side until golden with char marks.

      Plate

      1. 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 Products
      It's back and here to stay
      Blend

      Brown Butter Cookie Spice Blend

      Key Ingredients

      Brown Sugar, Brown Butter, Cinnamon, Baking Soda