Mascarpone Pound Cake with Grilled Peaches and Vanilla Bean Whipped Cream
Keyword: Cakes and cupcakes, Desserts, Summer
Skill: intermediate
Servings: 1
INGREDIENTS
For the Cake:
1 ½ cups flour
½ tsp baking powder
Pinch of salt
3 large eggs, room temp
1 2/3 cup powdered sugar
1 stick of butter, fully softened
5 ounces mascarpone cheese
½ teaspoon vanilla bean paste
Juice and zest of one lemon
For the Whipped Cream:
1 pint heavy whipping cream
1 tablespoon vanilla bean paste
Sugar to taste (optional, I don’t sweeten my whipped cream but if you like it go for it)
Peaches
INSTRUCTIONS
For the Cake:
Preheat oven to 350 degrees.
Grease and sugar a bundt pan or loaf pan.
Mix eggs and powdered sugar together on high for 5 minutes.
On low speed add softened butter, mascarpone, lemon zest and juice and vanilla bean paste.
Add baking powder and salt. Slowly add flour until combined.
Mix for 3 minutes on low.
Pour into pan and bake for 55 minutes or until knife comes out clean.
Cool and cut into slices. Grill for 2-3 minutes each side until toasty.
Notes: makes a small bundt (perfect size for grilling slices). If a full bundt is desired recipe will need to be scaled up by 1.5 times or more depending on size of your pan.
For the Whipped Cream:
Combine and whip on high to medium stiff peaks.
Refrigerate or serve immediately.
For the Peaches:
Slices peaches in half. Brush with butter and grill on high until softened (about 5 minutes).
Optional: flip and top with brown sugar if desired.