Grilled Peach and Cream Frosted Cake
Stone fruits are always at their seasonal peak and with Labor Day weekend fast approaching, this sweet treat recipe that combines a fresh southern classic with a hot new twist is the perfect confection to celebrate the unofficial end of summer.
Trina Gregory-Propst, owner of Se7en Bites in the heart of Orlando, Fla., shared her ultimate barbecue dessert with “Good Morning America”: a grilled peach and cream ice cream cake.
His restaurant, known for its unique riffs on tried-and-true Southern dishes and nostalgic treats, just reopened amid the coronavirus pandemic.
“We realized that our restaurant brings much more than delicious Southern food to this community,” Gregory-Propst said. “It’s a place where people can gather, share stories and eat together. We’re so excited to see their smiles, even through their masks, we can see it in their eyes.”
How to Make Chef Carla Hall’s Peanut Butter and Strawberry Muffins with a Crumble Topping
Check out the full recipe for her signature cake below that treats peaches like the real star with a little something extra.
“Before you get ready to grill, to make sure the peaches don’t burn, you’re going to use a little olive oil,” she suggested. “I always like to add a little peach schnapps to it.”
Grilled Peach and Cream Frosted Cake
Ingredients for the cake
1 box of store-bought white cake mix
1 1/2 cups cake flour
1 cup of sugar
1 teaspoon of salt
3 eggs
1/2 cup melted unsalted butter 1 cup sour cream
1/3 cup vegetable oil
1 teaspoon of vanilla extract
1 teaspoon of almond extract
Directions
Preheat oven to 350° and line 3-9″ cake pans with parchment paper and release spray.
In a medium bowl, whisk together the cake mix, cake flour, sugar and salt and set aside.
In the mixing bowl, combine all the wet ingredients using the whisk attachment of the stand mixer or the beaters of the hand mixer.
While mixing on low speed, begin adding the combined dry ingredients, one cup at a time, until completely incorporated. Then turn the mixer to medium speed and mix for two minutes.
Divide all of the finished cake mix evenly among the three cake pans, then bake at 350° for 30 minutes. Then lower the temperature to 325 and finish cooking (about 10 minutes more) or until cooked through without shaking. Remove from the oven and let cool for 10 minutes, then carefully unmold and let cool completely.
For the grilled peaches
5 to 7 medium-sized peaches
1 tablespoon of olive oil
1 tablespoon peach schnapps
Heat your grill or pan to high heat. Wash, dry then slice and pit your peaches. Place all the pieces in a medium bowl and drizzle with olive oil and schnapps.
Turn the pan over high heat and grill the peaches on both sides, remove from the heat and let cool completely.
Whipped whipped cream frosting
1 pint. heavy whipped cream
1/2 cup powdered sugar
1 teaspoon of vanilla
1 tablespoon peach schnapps
In a chilled mixing bowl, place all the ingredients in it and before turning the whisk on, mix with the whisk until there is no more dry powdered sugar in the bowl. Start mixing on low as the whipped cream begins to come together and continue until it reaches a stiff peak (when the whipped cream will stay firm at the end of the whisk without falling.)
Cake dipping
1 cup peach daiquiri mix
1/4 cup peach schnapps
1 box of shortbread cookies (crumble 10 cookies)
To assemble the cake
Slice the tops of the cakes with a serrated knife to create an even surface. Mix peach schnapps and peach daiquiri mix to soak your cake.
Brush all cakes on the cut side with the cake bath. Place a layer of cake on the cake board, then 1/3 layer of whipped cream icing with shortbread crumbles then grilled peaches.
Repeat up to the top layer, then use whole biscuits and the remaining grilled peaches to decorate.
Refrigerate for at least 2 hours or overnight, then serve to happy guests!
An earlier version of this story was originally published on May 27, 2020.
Labor Day Dessert Recipe: Grilled Peaches and Cream Iced Cake, originally published on goodmorningamerica.com
