Brown Butter Pound Cake with Grilled Pineapple and Dulce de Leche Drizzle

>When we’re grilling, I love using the grill for the entire meal. Grilling caramelizes fruits and brings out the most interesting flavors. And I never complain that it keeps my husband cooking while minimizing my clean-up. Grilled fruits are delicious on their own or with a little ice cream, but this weekend, I kicked it up a notch by pairing grilled pineapple with brown butter pound cake and then drizzling it all with dulce de leche.

Browned Butter Pound Cake Topped with Grilled Pineapple and Dulce de Leche

Bringing together these three very different sweets worked magically. The pound cake had a lovely moist crumb and a very slight nuttiness from the browned butter. The pineapple with its caramel overtones really shone in contrast, and the creamy dulce de leche just took it all over the edge. This dessert is one you’ll crave.

The Browned Butter Pound Cake, Cooled and Sliced.

Browned Butter Pound Cake 
(Adapted from Marcus Samuelsson’s blog who adapted it from Gourmet)
Prep Time: 15 minutes
Cook Time: 80 minutes
2 sticks of unsalted butter
2 cups of cake flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup packed light brown sugar
1/2 cup granulated white sugar
4 large eggs
2 teaspoons of vanilla extract

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. Butter a loaf pan (mine is 6 inches by 11 inches)
  3. Heat butter in a large skillet over medium heat until it turns light brown and emits a nutty aroma. Stir and keep a close eye on it, as you don’t want to burn it!
  4. Transfer to a shallow bowl and put in the freezer to congeal and cool, for 45 minutes to an hour.
  5. In a medium bowl, whisk the flour, baking powder and salt. Set aside.
  6. In a large bowl, cream the chilled browned butter and sugars together with an electric mixer. Beat them until creamy and light, at least 2 minutes.
  7. Add the eggs one at a time then add the vanilla. 
  8. Add the flour mixture and mix together with a wooden spoon until just mixed. You don’t want to overmix batters once flour has been added as that increases gluten and makes for tougher cakes.
  9. Transfer batter to pan, smooth out the top, and place in the oven on the middle rack. Bake until golden and the blade of a knife comes out clean, 60 to 80 minutes.
  10. Cool for at least 30 minutes before turning out the pound cake onto a cooling rack.
Look at those perfect slices grilling. What a sight!

Grilled Pineapple
Prep Time: 5 minutes
Cook Time: 5 minutes
1 pineapple
1/4 cup of vanilla sugar
1/2 stick of butter

  1. Cut off the head and bottom of a pineapple and cut the body into 3/4 inch slices. Remove the rough skin and carefully cut out the tough middle. Be careful not to break your pretty round slices. Feel free to cut out stars or other patterns out of the middle if you’re craftier than me.
  2. Melt the butter in the microwave. Add the vanilla sugar. Stir with a spoon.
  3. Place the slices in a large bowl. Cover with the vanilla sugar butter to coat each piece as best you can.
  4. Grill over indirect heat, 3 to 4 minutes on each side, brushing with additional vanilla butter as needed. Keep a close eye on the pineapple slices to not burn them.

Dulce de Leche Drizzle 
Prep Time: 30 seconds
Cook time: 90 minutes
1 can of sweetened condensed milk

  1. Open a can of sweetened condensed milk and pour it into the top of a double boiler.
  2. Cook, stirring every 10 minutes or so, for an hour and a half, until the mixture turns light brown.
  3. Keep warm or reheat in the microwave.
  4. Can be made a few days ahead and kept covered in the fridge.

4 Responses to Brown Butter Pound Cake with Grilled Pineapple and Dulce de Leche Drizzle

Leave a reply