Grilled Peach Angel Food Cake

Name: Grilled Peach Angel Food Cake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 loaf Angel food cake (store-bought or homemade); 4 medium Ripe peaches (halved, pitted); 1 tablespoon Neutral oil (grapeseed or vegetable) for brushing; 3 tablespoons Honey; 1 teaspoon Dried culinary lavender (or 1 tbsp fresh buds); 1 tablespoon Fresh lemon juice; 0.75 cup Mascarpone cheese; 2 tablespoons Powdered sugar; 1 teaspoon Pure vanilla extract; 6 sprigs Fresh mint leaves for garnish

Light angel food cake meets smoky, caramelized grilled peaches finished with a lavender-honey glaze and a tangy mascarpone dollop. This grilling-forward dessert balances airy texture with floral-honey notes for a crowd-pleasing summer finish.

0.0(0 reviews)

Prep: 20m · Cook: 15m · Total35 mins

DifficultyEasy

Serves6

AuthorJake

Ingredient Spotlight

Dried culinary lavender (or 1 tbsp fresh buds)

Culinary lavender are the edible flower buds of Lavandula (often Lavandula angustifolia) used in Provençal and other European cuisines; it has a strong floral, slightly sweet and perfumed aroma that can turn soapy if overused. It’s used sparingly in baked goods, syrups, and infusions to add a floral note rather than a herbaceous green flavor. You can find it at specialty food stores, well‑stocked supermarkets, or online in the spice/baking section; if you don’t have it, substitute with a small amount of lemon zest plus a touch of vanilla or, in savory applications, a tiny pinch of dried rosemary or thyme to echo the herbaceous aspect.

Ingredient Spotlight

Mascarpone cheese

Mascarpone is an Italian rich, creamy soft cheese from Lombardy with a sweet, buttery milk flavor and luxuriously smooth texture frequently used in desserts like tiramisu and in creamy sauces. It’s sold in the refrigerated dairy section of most supermarkets and specialty stores. If you can’t find it, a common home substitute is cream cheese loosened with heavy cream (for about 1 cup mascarpone, beat ~8 oz cream cheese with 2–4 tbsp heavy cream until smooth) or a mixture of ricotta pushed through a sieve with cream to approximate texture and richness.

Jake's note

"This recipe shines at backyard dinners and alfresco brunches — it’s fast to pull together and feels special thanks to the smoky fruit and floral-honey glaze. Home cooks will love how simple grilling brings out deep caramelized flavor while the cake stays light and airy."

Grilled Peach Angel Food Cake

This Grilled Peach Angel Food Cake is built around a simple, summer-friendly idea: marry the featherlight texture of angel food cake with the smoky, caramelized intensity of fresh peaches. Grilling the fruit concentrates its sugars and adds a savory char that contrasts beautifully with the cake’s delicate crumb, while a lavender-honey glaze ties the two together with floral sweetness and a bright note of lemon. A whipped mascarpone finish introduces a cool, tangy counterpoint that keeps each bite from feeling cloying.

What makes this version work is restraint—briefly warming the cake instead of toasting it preserves that signature airiness, and steeping then straining the lavender into the glaze gives perfume without gritty bits. It’s an easy, impressive dessert for backyard dinners, potlucks, or when you want something seasonal that’s quick to assemble; it also adapts well to other stone fruit, and scales up neatly for a crowd without demanding pastry skills.

Plan your timing

Enter your target meal time:

6:20 pm–6:27 pm→Make lavender-honey glaze

6:27 pm–6:34 pm→Prep and grill the peaches

6:34 pm–6:41 pm→Warm and grill the cake slices

6:41 pm–6:48 pm→Whip mascarpone topping

6:48 pm–6:55 pm→Assemble and garnish

Ingredients

Yield

Instructions

Make lavender-honey glaze

Warm the honey gently in a small saucepan or microwave (just until loosened) and stir in dried lavender, lemon juice, and vanilla. Let steep 5–10 minutes, then strain out the lavender bits and reserve the glaze for brushing; this infuses floral notes without overwhelming sweetness.

For this step

3 tablespoonsHoney
1 teaspoonDried culinary lavender (or 1 tbsp fresh buds)
1 tablespoonFresh lemon juice
1 teaspoonPure vanilla extract

Prep and grill the peaches

Preheat a medium-hot grill or grill pan to medium-high and brush peach halves lightly with neutral oil to prevent sticking. Grill peaches cut-side down 3–4 minutes until caramelized, then flip and brush the cut sides with the lavender-honey glaze and cook another 1–2 minutes until tender and glossy.

For this step

4 mediumRipe peaches (halved, pitted)
1 tablespoonNeutral oil (grapeseed or vegetable) for brushing

Warm and grill the cake slices

Slice the angel food cake into 6 generous wedges about 1 inch thick and briefly place them on the grill cut-side down 30–45 seconds to pick up light char lines and warm through. Remove before the cake browns too deeply — you want it warm and airy to contrast the caramelized fruit.

For this step

1 loafAngel food cake (store-bought or homemade)

Whip mascarpone topping

In a bowl, whisk mascarpone with powdered sugar and a quick splash of the strained lavender-honey (about 1 teaspoon) until smooth and slightly airy; if it’s too thick, add 1–2 teaspoons water or cream to loosen. Taste and adjust sweetness, then chill briefly until ready to serve.

For this step

0.75 cupMascarpone cheese
2 tablespoonsPowdered sugar

Assemble and garnish

Arrange a grilled cake wedge on each plate, top with two peach halves, drizzle additional glaze over the fruit and cake, and add a generous dollop of the mascarpone mixture. Finish with fresh mint leaves and serve immediately while the peaches are warm and the cake is light.

For this step

6 sprigsFresh mint leaves for garnish

Tips from the kitchen

Choose ripe but firm peaches

Use peaches that yield slightly to pressure but still hold their shape so they caramelize without collapsing on the grill.

Prevent sticking with oil

Brush the cut peach faces lightly with a neutral oil and make sure the grill is hot before placing them to get quick sear marks and easy release.

Steep then strain glaze

Let the lavender infuse the warmed honey for at least 5 minutes and then strain so you get floral flavor without gritty bits on the peaches or in the mascarpone.

Don’t overchar the cake

Place angel food slices on the grill only long enough to warm and pick up faint lines—30–45 seconds prevents the airy crumb from drying out.

Loosen mascarpone gently

If the mascarpone is too stiff, add a teaspoon or two of cream or water and whisk just until spreadable to keep it light without breaking the emulsion.

Variations & substitutions

Nectarine or plum swap

Use halved nectarines or ripe plums instead of peaches for a slightly tangier flavor and deeper caramel color when grilled.

Bourbon-honey glaze

Add 1 teaspoon of bourbon to the lavender-honey glaze for a warm, boozy background note that complements the grilled fruit.

Rosemary-honey variation

Replace lavender with a small sprig of crushed rosemary while steeping the honey for a savory-herbal twist that pairs well with grilled peaches.

Dairy-free option

Swap mascarpone for whipped coconut cream and use a vegan angel food or sponge cake to make a dairy-free version with the same textural contrast.

Storage & make-ahead

Leftovers are best kept separate: store grilled peaches in an airtight container in the refrigerator for up to 2 days and keep any leftover cake at room temperature in a sealed bag for a day, or refrigerate if your kitchen is hot. Mascarpone topping will keep in the fridge for 1–2 days; re-whisk gently before serving. Reheat peaches briefly in a hot skillet or under a broiler for 1–2 minutes to return warmth before assembling.

What to serve with it

Serve this dessert with a restful glass of chilled Moscato d'Asti or a light Prosecco to echo the floral honey, or offer peach iced tea for a nonalcoholic pairing. For presentation, arrange the cake wedges on a long platter family-style, top with the peaches and mascarpone, and scatter a few extra mint sprigs and lemon zest to brighten the plate.

Frequently asked questions

Can I use canned or frozen peaches?

Canned peaches are softer and have more liquid, so they won’t caramelize the same way; if using canned, pat them very dry and grill briefly just to warm. Frozen peaches should be thawed and well-drained before grilling to avoid steaming instead of searing.

How long can I make the lavender-honey glaze ahead?

You can make and strain the glaze up to 3 days in advance and keep it refrigerated; gently warm it before brushing the peaches so it loosens, and give it a quick stir to reincorporate any crystallized honey.

My mascarpone is grainy after whisking—what went wrong?

Over-whisking can break the fat structure; if it looks grainy, stop whisking and fold in a teaspoon of cream or milk to smooth it, and whisk briefly at low speed until silky.

Will the angel food cake get soggy from the glaze?

Only if you brush too much glaze or assemble far in advance; brush the cake sparingly and plate right before serving so the cake stays light and airy.

Can I grill the peaches whole instead of halving them?

You can, but whole peaches take longer and can be harder to cook evenly; halving exposes more surface for caramelization and makes assembly easier.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

6 servings

Step 1: Make lavender-honey glaze

Honey3 tablespoons
Dried culinary lavender (or 1 tbsp fresh buds)1 teaspoon
Fresh lemon juice1 tablespoon
Pure vanilla extract1 teaspoon

Step 2: Prep and grill the peaches

Ripe peaches (halved, pitted)4 medium
Neutral oil (grapeseed or vegetable) for brushing1 tablespoon

Step 3: Warm and grill the cake slices

Angel food cake (store-bought or homemade)1 loaf

Step 4: Whip mascarpone topping

Mascarpone cheese0.75 cup
Powdered sugar2 tablespoons

Step 5: Assemble and garnish

Fresh mint leaves for garnish6 sprigs

Nutrition Facts

Per serving: 1 slice (243g)

Calories489

Total Fat21g

Saturated Fat8.9g

Trans Fat0.9g

Polyunsaturated Fat4.7g

Monounsaturated Fat3.6g

Total Carbohydrates62.9g

Dietary Fiber2.9g

Total Sugars19.6g

Protein12.9g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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