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
- 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
- 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.
Basic cake making procedure in action. Mix together dry ingredients, mix together wet ingredients, combine, and pour into the prepared pan.
Pop it in the oven, and 30 minutes later golden delicious cake here we come!
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.
Step 3: Make the Kabobs:
Now we get to create some food art. Cooled cake is cut, peaches are chopped, and skewers are threaded.
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.
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.
Remove, admire, and eat!
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
- Preheat the oven to 350º. Grease, flour, and line the bottom of an 8-inch cake pan with parchment paper.
- Place 4 wooden skewers in a tray of water to soak.
- In a small bowl combine the flour through salt.
- 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.
- 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.
- Fold in the lemon zest and juice.
- Pour into the prepared pan and bake 30-32 minutes, or until a wooden tester comes out clean.
- Remove from oven and invert on a cooling rack.
- Turn on the grill and heat to medium-high.
- 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.
- When the cake is cool, cut into large cubes.
- 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.
- Brush the kabobs with the glaze. Turn and brush all sides until all the glaze is gone.
- Clean the grill grates and brush with a bit of oil to prevent sticking.
- Grill the kabobs for 3 minutes per side, turing carefully so the cake doesn’t break apart.
- Serve immediately (with vanilla ice cream!)
Looking for more? Check out Episode 1: Grilled Pizza
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