Grilled Pound Cake with Stone Fruit and Whipped Mascarpone Recipe
Prep Time:
40 minutes
Cook Time:
1 hour, 5 minutes
Servings:
8 servings
Ingredients
  • Unsalted butter, softened, for greasing
  • 1½ cups all-purpose flour, plus more for dusting
  • 1 cup Tillamook Plain and Simple 2% Farmstyle Greek Yogurt
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon finely grated orange zest
  • ½ teaspoon vanilla extract
  • ½ cup olive oil, plus more for brushing
  • 2 teaspoons baking powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 pint heavy cream
  • ½ cup mascarpone cheese
  • ¼ cup Tillamook Old-Fashioned Vanilla 2% Farmstyle Greek Yogurt
  • 2 pounds mixed stone fruit (such as peaches, apricots, plums or nectarines), halved and pitted
  • 1 tablespoon chopped thyme leaves
Directions
  1. Make the grilled pound cake: Place a rack in the center of the oven and preheat it to 350°. Grease an 8½-by-4½-inch loaf pan with the softened butter and dust the pan with flour.
  2. In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and olive oil.
  3. In a medium bowl, sift the flour, baking powder and cardamom together, then stir in the salt.
  4. Slowly whisk the dry ingredients into the wet ingredients. Pour the batter into the prepared loaf pan.
  5. Bake the cake until the top is golden brown and a cake tester inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Allow to cool before cutting into 8 slices.
  6. While the pound cake is baking, make the whipped mascarpone: In a large bowl, whisk together the cream, mascarpone cheese and Tillamook Old-Fashioned Vanilla 2% Farmstyle Greek Yogurt until thickened and soft peaks form. Set aside and chill until ready to serve.
  7. Prepare a charcoal grill or heat a gas grill to medium heat, or place a grill pan over medium heat. Brush the cut side of the stone fruits with olive oil. Grill until lightly charred on the bottom, 1 to 2 minutes. Let cool and cut into wedges.
  8. Brush both sides of the pound cake with olive oil. Grill, flipping once, until lightly toasted, about 1 minute per side.
  9. Divide the cake slices among plates. Top each with some whipped mascarpone, grilled stone fruit and fresh thyme, and serve.