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Get Out & Grill! Episode 2: Peach and Cake Kabobs

written by Amanda June 25, 2014

It’s time for the another episode of Get Out & Grill. My excuse to post recipes on what is supposed to be a travel blog, and your excuse to eat yummy grilled foods. This week we’re making dessert on the grill! These tasty Peach and Cake Kabobs combine lemon cake with juicy peach chunks that are speared, drizzled with a sweet glaze, and grilled.

Peach and Cake Kabobs

Peach and Cake Kabobs

Peach and Cake Kabobs

Equipment needed:

  • Grill
  • Long Handled Metal Tongs
  • Wooden Skewers 
  • (1) 8-inch Cake Pan (or baking dish of similar size
  • Parchment Paper 
  • 2 Small/Medium Bowls
  • Measuring Cups & spoons
  • Microplane 
  • Small Sauce Pan
  • Basting Brush

Step 1: Make the cake

These kabobs are all about the cake. This super simple lemon cake packs a whole lot of flavor and is the perfect compliment to ripe, juicy peaches. Start by gathering your ingredients. Nothing fancy here. We’re using good old fashioned butter, sugar and eggs. Oh, and lemon. Lots of lemon.

Peach and Cake Kabobs

Let’s make a cake!

Basic cake making procedure in action. Mix together dry ingredients, mix together wet ingredients, combine, and pour into the prepared pan.

Peach and Cake Kabobs

Ready for the oven

Pop it in the oven, and 30 minutes later golden delicious cake here we come!

Peach and Cake Kabobs

Lemon cake…can you smell it?

Step 2: Make the glaze:

While the cake is cooling combine and heat your glaze ingredients. Taste as you go. Add more cinnamon or nutmeg if you like.

Peach and Cake Kabobs

Sweet Sauce

Step 3: Make the Kabobs:

Now we get to create some food art. Cooled cake is cut, peaches are chopped, and skewers are threaded.

Peach and Cake Kabobs

Chop & Skewer

Generously brush the kabobs with that yummy glaze. Flip them over and brush the other side. Keep brushing and flipping until it’s all gone.

Peach and Cake Kabobs

Brush it with the good stuff

Step 4: Grill them up!

Place the kabobs on your hot grill and give them a few minutes on each side. The cake will develop some lovely caramelized grill marks, and the peaches will soften just enough to make them even juicier.

Peach and Cake Kabobs

Grill it up!

Remove, admire, and eat!

Peach and Cake Kabobs

Peach & Cake grilled to perfection!

Peach & Cake Kabobs

Makes 4 kabobs

For the cake:

  • 1 cup all purpose white flour

  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter
    3/4 cup sugar
  • 1 1/2 egg (crack 2 eggs in glass measuring cup. Mix together. Take note of the volume. Remove one 1/4 and you are left with 1 1/2 eggs)
  • 1/2 cup buttermilk*
  • 1 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons lemon zest

For the Glaze:

  • 1/2 cup apricot preserves
  • 1 tablespoon butter
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 larges peaches, washed and chopped into large pieces

*No buttermilk? Try one of these easy subs: 1 cup milk + 1 tbs lemon juice, let stand 5 min- or 3/4 cup plain yogurt + 1/4 cup milk

Instructions 

  1. Preheat the oven to 350º. Grease, flour, and line the bottom of an 8-inch cake pan with parchment paper.
  2. Place 4 wooden skewers in a tray of water to soak.
  3. In a small bowl combine the flour through salt.
  4. In a medium bowl cream together the butter and sugar. If you let the butter warm enough ahead of time there is no need to break out the electric mixer. Add the egg and mix to combine.
  5. Alternately add the flour mix and buttermilk to the butter sugar and eggs. Do not over mix. It’s okay if there are a few lumps.
  6. Fold in the lemon zest and juice.
  7. Pour into the prepared pan and bake 30-32 minutes, or until a wooden tester comes out clean.
  8. Remove from oven and invert on a cooling rack.
  9. Turn on the grill and heat to medium-high.
  10. Make the glaze: In a small saucepan combine all the ingredients and heat over medium-low until the butter and the preserves are melted, about 4 minutes.
  11. When the cake is cool, cut into large cubes.
  12. Thread the cake and peaches on the skewers. My peach pieces were smaller than my cake pieces so I used the pattern 1 cake, 2 peach, 1 cake, and so on.
  13. Brush the kabobs with the glaze. Turn and brush all sides until all the glaze is gone.
  14. Clean the grill grates and brush with a bit of oil to prevent sticking.
  15. Grill the kabobs for 3 minutes per side, turing carefully so the cake doesn’t break apart.
  16. Serve immediately (with vanilla ice cream!)

Looking for more? Check out Episode 1: Grilled Pizza

This post contains Amazon affiliate links. We receive a small portion of funds when you purchase items though these links. The price you pay is the same, and all the money goes to support this blog. Thanks so much for reading and following us on our journey!

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Amanda

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16 comments

Lynne (WinnieViews) June 25, 2014 - 9:47 am

Ok, in a few months if you happen to notice a Winnebago starting to follow you around from camp to camp, don’t worry… it will just be me casually walking by after mealtimes trying to score some leftovers! Gosh, those look like yummy kabobs…would never have thought to do a grilled sweet dessert– so creative!

Reply
Amanda June 26, 2014 - 9:34 am

Okay, I’ll be on the lookout for a Minnie Winnie sneaking around our campsites :) We would gladly feed you though, and not just with leftovers. The only thing I enjoy more than cooking yummy food is cooking yummy food for other RVers!

Reply
Leigh June 25, 2014 - 10:22 am

Fun idea. I’d have to adapt the cake and buy a grill, but still fun. :)

Reply
Amanda June 26, 2014 - 9:35 am

Minor details really. I bet the cake would be easy to make vegan, but the grill thing might be a bigger obstacle :) I’ll have to make them for you next time we see you guys.

Reply
LuAnn June 25, 2014 - 4:39 pm

That looks pretty darn yummy! :)

Reply
Amanda June 26, 2014 - 9:37 am

It was so good that we ate it all in one day!

Reply
Ingrid June 25, 2014 - 6:01 pm

Did you bake that cake at an altitude over 6,000′? If so, did you run into any issues? When we lived in Colorado Springs at 6,600′ I gave up baking as the altitude played havoc with my recipes. Yet another great grill idea :-)

Reply
Amanda June 26, 2014 - 9:47 am

Yup, our elevation is almost 8,000 feet here. The only thing I’ve had issues with baking at high altitude are items with yeast. For this cake I made a few adjustments including increasing the oven temp by 15 degrees, and reducing the baking time by 5 min. This meant less chance of the cake drying out. I know the other trick for high altitude baking is to increase the liquid, but this cake already seemed really moist, so I didn’t bother.

Reply
Karen from NM June 26, 2014 - 12:02 am

Yummers! Looks delicious!

Reply
Amanda June 26, 2014 - 9:39 am

They were delicious! Can’t wait to make them again.

Reply
Joanne June 26, 2014 - 5:26 am

Amanda, those look SO amazing! Thank you!

Reply
Amanda June 26, 2014 - 9:39 am

Enjoy!

Reply
Cozygirl June 26, 2014 - 7:25 am

Grilled fruit is so delicious….I’m so going to try this!!! Trader Joe’s has the best vanilla cake mix for us “can’t bake” fans that is over the top and would be so good with recipe too. But I’m a huge fan of LEMON too! Thanks for the share!

Reply
Amanda June 26, 2014 - 9:39 am

Trader Joe’s does have yummy cake mixes. I bet you could easily add a bit of lemon juice/zest to the batter. Enjoy!

Reply
Laurel June 26, 2014 - 3:12 pm

Soooo delicious — I can’t eat gluten (bummer) but we grilled the peaches with the glaze and served with vanilla ice cream. Oh yummy — warm peaches and ice cream….thanks for the inspiration!

Reply
Amanda June 28, 2014 - 10:17 am

I love that idea! I think I may try it later this week.

Reply

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About The Watsons

About The Watsons

This is the story of Tim & Amanda. Since 2012, we have traveled the U.S. while living and working from our renovated 25-foot Airstream. Follow us on our crazy journey in search of beautiful scenery, fun adventures, interesting people, tasty foods, and more…

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