Baking on the Grill on CTV Kitchener
It's always fun creating recipes for CTV Kitchener News at Noon and when the ask for baking on the grill came I was excited to work on some tasty desserts. These two recipes are perfect for the cast iron skillets you may have lurking in your basement. Clean them up and bring them out to bake up these yummy delights! Hope you enjoy keeping the heat outside and be sure to keep your ice cream cold to top either one. Happy Weekend!
Upside Down Sour Cherry Cake
Serve with softly whipped cream.
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) packed light brown sugar
1 tbsp (15 mL) vanilla
1/4 tsp (1 mL) almond extract (optional)
1 1/2 cups (375 mL all-purpose flour
1 tsp (5 mL) cinnamon
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 cup (125 mL) sour cream
Sour Cherry Topping:
1/2 cup (125 mL) packed brown sugar
3 tbsp (45 mL) butter
1/4 cup (60 mL) slivered almonds
1 1/2 cups (375 mL) pitted sour cherries
Sour Cherry Topping. Place sugar and butter in cast iron skillet and set over medium high grill, stirring occasionally until melted. Remove from grill and sprinkle bottom with almonds; add cherries. Turn one side of the grill off and other side to medium heat to retain heat around 350 F (180 C).
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, beating after each addition. Beat in vanilla and almond extract, if using.
In another bowl whisk together flour, cinnamon, baking powder, soda and salt. Alternately, stir flour mixture and sour cream into butter mixture making 3 additions of flour and 2 of sour cream until combined.
Spoon batter into skillet over cherries. Gently smooth batter without moving cherries.
Place skillet on unlit side of grill and bake for about 35 minutes or until tester inserted in centre comes out clean. Run knife around edge of skillet and invert cake onto serving platter. Scrape any fruit, almonds and sugar from skillet onto cake.
Makes about 12 servings.
Chocolate Hazelnut Cookie Wedges
Enjoy with espresso, coffee, tea or a big glass of milk.
1/4 cup (60 mL) butter, softened
1/2 cup (125 mL) sugar
1 Tbsp (15 mL) vanilla
1/2 cup (125 mL) unsweetened cocoa powder
1 1/2 cups (375 mL) all-purpose flour, divided
2 tsp (10 mL) baking powder
Pinch of salt
1/2 cup (125 mL) mini chocolate chips
1/2 cup (125 mL) chopped toasted hazelnuts
Melted dark chocolate or ice cream (optional)
Heat one side of the grill to medium heat and leave other side unlit, to retain heat around 350 F (180 C).
In a large bowl, beat butter and sugar until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in cocoa, 1 cup (250 mL) of the flour, baking powder and salt. Stir in remaining flour, chocolate chips and hazelnuts.
With floured hands, bring dough together and place in greased cast iron skillet. Cover with plastic wrap and press dough into skillet; remove plastic wrap. Place skillet on unlit side of grill and bake for about 25 minutes or until firm. Remove from grill and let cool slightly.
Cut into wedges and serve drizzled with chocolate or ice cream if desired.
Makes 8 to 10 servings.