Grilled Buttermilk Pound Cake With Balsamic Strawberries
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup unsalted butter, softened
  • 2 cup sugar
  • 4 large eggs
  • 3 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoon orange zest
  • 1/4 cup balsamic vinegar
  • 1/4 cup firmly packaged light brown sugar
  • 1/4 teaspoon freshly ground pepper
  • 1 (16-ounce) package fresh strawberries, quartered and sliced
Directions
  1. Preheat oven to 325 degrees. Butter and flour Bundt pan very well.
  2. In a large bowl or using your KitchenAid, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, mixing well individually. One cup at a time, add in flour then baking soda. Pour buttermilk and add in vanilla then orange zest.
  3. Pour into your prepare pan for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes then remove from pan and place on a wire rack to cool completely.
  4. When ready to serve preheat grill to a medium/high temperature. Slice pound cake and butter both sides. Add to grill for 2 minutes on each side. (You want the nice grill marks). Serve with balsamic strawberries!
  5. In a small sauce pan, add balsamic and brown sugar then turn on heat to a medium-low.
  6. Whisk at first until the sugar dissolves then stir for 1 minute add in pepper. Remove from heat and cool for completely; about 20-25 minutes. Note: You can make this in advance and refrigerate for 1 day before using.
  7. Thirty minutes to 1 hour before serving, add strawberries to the balsamic in a bowl. This can stay at room temperature.
  8. Serve over grilled buttermilk pound cake.