Grilled Pound Cake Sundae With Raspberries
The pound cake element in this sundae is the classic cream cheese Bundt we’ve had on Bon Appétit for over 20 years, halved to fit in a standard loaf pan. Tender and rich with a compact ingredient list, it’s a candidate for Best Cake to Whip Up for Company, no matter the occasion.
Making all of the components of this summery dessert well in advance means this recipe is ideal for hosting. Bake your pound cake a day in advance, then slice and grill it before your guests arrive (you’ll want to get it on the fire before any saucy meat or vegetables that could leave burnt bits on the grate). The Cointreau-spiked macerated raspberries are better the longer they sit, and chopped toasted pistachios can wait their turn in a bowl on the counter. At go time, just scoop vanilla ice cream and assemble!
This sundae is as riffable as you want it to be. Short on time? Use store-brought pound cake instead. Pistachio allergy? Try almonds. Dealing with a blackberry or peach abundance from the farmers market? Swap in a different summer fruit. Vanilla ice cream makes for a nice neutral base, but you could change that up, too, if you’re feeling adventurous.
Recipe information
Total Time
2 hours
Yield
8 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°. Grease a 9x5" loaf pan with unsalted butter, then dust all over with all-purpose flour, tapping out any excess. Beat 4 oz. cream cheese, room temperature, and ½ cup (1 stick) unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until combined, about 4 minutes. Scrape down sides of bowl. Add 1½ cups (300 g) sugar and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until very light and fluffy, about 5 minutes. Scrape down sides of bowl. With motor running, add 3 large eggs one at a time, beating until blended after each addition before adding the next one. Add 2 tsp. vanilla extract and beat just to combine (mixture will look grainy and broken). Reduce speed to low and add 1½ cups (188 g) all-purpose flour; beat just until combined and smooth (be careful not to overmix). Scrape batter into prepared pan and smooth surface.
Step 2
Bake pound cake until a tester inserted into the center comes out clean, 70–75 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack and let cool completely.
Step 3
Meanwhile, toss 12 oz. fresh raspberries (about 2 cups), 3 Tbsp. Cointreau or other orange liqueur or fresh orange juice, 3 Tbsp. fresh lemon juice, remaining 1 Tbsp. (13 g) sugar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, stirring occasionally and lightly mashing berries with spoon, at least 30 minutes.
Step 4
Just before serving, prepare a grill for medium-high heat; oil grate with extra-virgin olive oil. Using a serrated knife, slice four ¾"-thick pieces of cake (this should be about half; save remaining cake for another use). Brush both sides of each slice with oil. Grill, turning halfway through, until toasted, about 2 minutes. Transfer to a cutting board and cut each in half on a diagonal.
Step 5
Place a piece of grilled pound cake in each dish or on a small plate and top with scoops of vanilla ice cream, then macerated berries. Scatter chopped unsalted roasted pistachios over and sprinkle with flaky sea salt.
Step 6
Do Ahead: Cake can be baked 3 days ahead; store tightly wrapped at room temperature. Raspberries can be macerated 12 hours ahead; cover and chill.
Recipe notes
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