Monday, October 10, 2011

Toasted Angel Food Cake w/ Grilled Peaches

We are all about being honest here at The Supreme Plate. So let us be honest, it is not always in someone’s best interest to attempt to make all of the required dishes for a party, plus the desserts by themselves without a little help or planning. Have you ever found yourself cooking for a group of people, working meticulously with your time, only to find that there isn’t enough of it and something will not be getting made?

Today being National Angel Food Cake Day, we wanted to make a dessert that uses an actual Angel Food Cake, but in a way many would never think of trying to eat it.

Our Recipe Of The Day is Toasted Angel Food Cake w/ Grilled Peaches and it is something that must be tried out in every household, especially with Thanksgiving waiting right around the corner.

To take the pain out of having to first make the cake, we are going to substitute in a classic Duncan Hines box mix (for those of you who know how to make an Angel Food Cake with no hassles from scratch by all means use your recipe) to eliminate a good hour or so worth of work.

The greatest part about this recipe is the Grilled Peaches. Make sure to have your grill hot and ready, plus oiled up so that the peaches don’t stick to it. After a few minutes on each side those Peaches are going to look and smell so wonderful you might not let em even make to the plate to be served with the cake.


1 box (16 oz.) Duncan Hines® Angel Food Cake
1 1/4 cups water
6 ripe medium peaches, washed, halved and pitted
Cinnamon-sugar mixture

Move oven rack to lowest position.
Preheat oven to 350 degrees F. Pour cake mix into clean, large mixing bowl.
Add water.
Prepare and bake according to package directions in ungreased 10-inch tube pan.
Cool completely.
Preheat outdoor grill to medium heat, or follow alternative indoor instructions below. Clean and lightly oil grate.
Sprinkle cut side of fruit with cinnamon-sugar.
When ready to serve, place fruit, cut side down, on grill.
Use grill pan or aluminum foil to collect syrup run-off from peaches.
Cook about 2 to 3 minutes or until warm and nicely charred with grill marks.
Set aside and keep warm.
Place slices of angel food cake on clean grill using a metal spatula.
Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
Slice peaches and serve over warm, toasted angel food cake.

GarnishDrizzle syrup run-off from grilled peaches over angel food cake and peaches.

Tips & Alternatives:
Angel food cake may be toasted indoors using a nonstick skillet or grill pan.
Preheat pan over medium heat, then add slices of cake.
Cook until golden brown on each side (about 1 minute on each side).
An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar.
Cook as described above.
Serve fruit with a wedge of lime, if desired.
Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches.
To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray.
Season as above. 
Bake about 15 to 20 minutes in preheated 450-degree oven stirring once. Serve as above.
No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar

No comments:

Post a Comment