Adding cake and berries to your summer grill - Kitsap Sun

Anne Willhoit Special to the Kitsap Sun

Published 1:12 PM EDT Jul 1, 2020

Ok. Let me just put it all right out there. We're going to bake a cake, slice it up, put even more butter on it, grill it, and then slather it with the ripest berries. Since we're letting loose, let's just go ahead and put some vanilla ice cream on top of all of that. Are you with me? There's no stopping fresh berry season.

This cake is a fantastic treat on its own, but it's out of this world when grilled and topped with fresh, ripe berries. I like to keep slices in the freezer for spontaneous desserts, and it also makes a fun treat on camping trips after a quick minute on the camp griddle.

Pound Cake for Grilling

INGREDIENTS

Strawberries, rinsed, topped, and sliced

12 tablespoons unsalted butter

3/4 teaspoon salt

1 1/2 cups sugar

2 teaspoon vanilla extract

1 teaspoon almond extract

5 eggs

1 teaspoon baking powder

2 cups all-purpose flour

1/4 cup sour cream

Optional toppings: more butter (for grilling), whipped cream, vanilla ice cream

DIRECTIONS

1. Put out the butter, sour cream, and eggs to come to room temperature.

2. Prepare a large loaf pan by greasing and flouring the bottom and sides with butter or shortening and then an even sprinkling of flour. Preheat the oven to 350F.

3. Cream the butter, salt and sugar together with an electric beater or stand mixer (paddle attachment.) You'll know you've reached the creamed stage when it goes past nicely incorporated and becomes fluffy.

4. Add the extracts and then beat in the eggs one at a time. Be sure to scrape the bowl now and then with a rubber spatula.

5. Mix the flour and baking powder together in a separate bowl.

6. Add half the flour mixture to the batter and mix it in gently. Add the sour cream and then finish by mixing in the rest of the flour.

7. Scoop the batter into the prepared pan and smooth down the top a little with a butter knife.

8. Bake for 70 minutes at 350F.

9. Remove from the oven, cool for a few minutes, then loosen the edges to slide out of pan. Cool completely before slicing.

10. To grill: Butter a slice and lay it directly on the grate over a gentle flame. Toast each side. Top and enjoy when still warm.

Variation: Add a Chocolate Swirl

Melt 4 ounces semisweet or bittersweet chocolate chips with 1 tablespoon butter. Mix in 1/2 c. cocoa powder. Divide your vanilla batter in half. To one bowl, add the chocolate mixture and gently combine. Dollop the vanilla and chocolate batters into your loaf pan, alternating and stacking the flavors. Then, swirl with a butter knife. Continue with baking as above.

Variation: Lemon Poppyseed

Omit the almond extract. Add in 1 tablespoon lemon zest and 2 tablespoons poppy seeds.

Planning for a future quick and easy dessert:

When cool, slice your loaf. Lay out the slices flat on a lined baking sheet and freeze for about an hour. Next, bag the slices. Defrost slice by slice as needed.

Anne Willhoit is an educator, community volunteer, and enthusiastic baker who likes to create recipes that use from-scratch techniques and are inspired by local, seasonal ingredients. Find her on Instagram at @aawillhoit or drop her an inquiry at FromScratchKS@gmail.com.

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