Grilled Peach Pound Cake Recipe

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla bean extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Bake the Cake

Pour the batter into a greased loaf pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before slicing.

Cook the Peaches

In a saucepan, combine the diced peaches, sugar, and lemon juice. Cook over medium heat until the peaches are soft and the mixture is syrupy, about 10-15 minutes.

Blend and Add Basil

Remove from heat, let cool slightly, then blend until smooth. Stir in the chopped basil and set aside.

Whip the Cream

In a mixing bowl, beat the heavy cream until soft peaks form. In another bowl, mix the mascarpone cheese, powdered sugar, and vanilla until smooth.

Combine

Gently fold the whipped cream into the mascarpone mixture until well combined.

Prepare Praline

In a skillet, melt the butter over medium heat, then stir in the sugar and vanilla. Add the sliced almonds and rolled oats, mixing well.

Cook and Cool

Cook until the mixture is golden brown and fragrant, about 5-7 minutes. Spread onto parchment paper to cool and harden.

Serve

Slice the grilled pound cake, top with basil peach coulis, a dollop of mascarpone cream, and sprinkle with oat almond praline before serving.