Grilled Poppy Seed Pound Cake with Summer Nectarines & Crème Fraîche
Don't forget the grill when it's time to make dessert! This poppy seed pound cake is baked to moist and golden perfection, then thick slices are buttered, grilled, and served with slices of juicy nectarines and a generous dollop of crème fraîche. This dessert is destined to make any summer evening meal truly spectacular.
Pound Cake Ingredients
- 2 tablespoons unsalted butter (for greasing the loaf pans)
- 3 cups all-purpose flour
- 1 teaspoon salt (try our Olivelle Vanilla Bean Sea Salt!)
- 1/2 teaspoon cardamom
- 1-1/2 teaspoons baking powder
- 1/2 cup vegetable oil
- 3/4 cup olive oil (try our Olivelle Blood Orange Infused Olive Oil!)
- 3 eggs
- 1-1/2 cups whole milk
- 2 cups granulated sugar
- 1-1/2 teaspoons vanilla extract
- 1/4 cup sour cream
- 3 tablespoons poppy seeds
Nectarine Ingredients
- 4 tablespoons butter
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 nectarines
To Serve
- 1/2 cup crème fraîche
Directions
- Preheat oven to 350°F. Grease two 9" loaf pans with butter.
- In a large bowl, whisk together flour, salt, cardamom, and baking powder.
- In a stand mixer on low, mix vegetable oil, olive oil, eggs, milk, sugar, vanilla, and sour cream until combined. Slowly add dry ingredients and mix on medium speed for 3 minutes. Fold in poppy seeds.
- Divide batter evenly into prepared pans. Bake for 60 minutes or until a toothpick comes out clean. Let cool.
- Slice cooled pound cake thickly and butter both sides.
- Halve and pit the nectarines. Lightly oil grill grates.
- Grill cake slices over medium-high heat for 1 minute per side until grill marks appear. Grill nectarine halves flesh side down for 3-5 minutes until hot and sweating.
- Slice grilled nectarines. In a saucepan, combine butter, sugar, and lemon juice; stir until bubbling. Add nectarine slices and cook 2-3 minutes in syrup.
- Top grilled cake slices with nectarines and crème fraîche. Serve immediately.