Warm, crisp angel food cake served with grilled peaches and a dash of cinnamon -- all done on the grill or indoors, if you please.
- Move oven rack to lowest position. Preheat oven to 350°F. Pour cake mix into clean, large mixing bowl.
- Add water. Prepare and bake according to package directions in ungreased 10-inch tube pan. Cool completely.
- Preheat outdoor grill to medium heat according to manufacturer’s directions. Clean and lightly oil grate. Sprinkle cut side of fruit with cinnamon-sugar. When ready to serve, place fruit, cut side down, on grill. Cook about 2 to 3 minutes or until warm and nicely charred with grill marks. Set aside and keep warm.
- Place slices of angel food cake on clean grill using a metal spatula. Watch carefully and cook about 45 to 60 seconds on EACH side or until golden brown grill marks appear.
- Slice peaches and serve over warm, toasted angel food cake.
- Use a grill pan to collect syrup run-off from peaches for a garnish, if desired.
- Angel food cake may be toasted indoors using a nonstick skillet or grill pan. Preheat pan over medium heat, then add slices of cake. Cook until golden brown on each side (about 1 minute on each side).
- An alternative for the cinnamon sugar is to lightly brush the cut-side of fruit with melted butter then sprinkle lightly with brown sugar. Cook as described above. Serve fruit with a wedge of lime, if desired.
- Ripe nectarines, plums and apricots are also delicious when grilled and may be used in place of peaches. To roast the fruit indoors, place fruit, cut-side-up, on a baking sheet sprayed with cooking spray. Season as above. Bake about 15 to 20 minutes in preheated 450°F oven stirring once. Serve as above.
- No time to cook fruit? Simply serve toasted angel food cake with a blend of sliced fresh strawberries, blueberries and raspberries. Or, for a contemporary twist, slice 1 pound of fresh strawberries and toss with 1 tablespoon brown sugar and 2 teaspoons of good quality balsamic vinegar.