Inspired by recipe testing we’ve been doing, summer, and not wanting to turn on the oven, I made my first cake on the grill, with great success.
I used the Pineapple Upside Down Cake recipe in How To Cook Everything Vegetarian, subbing 2 cups pitted cherries for the pineapple. The batter came together in less than two minutes; I poured it over the brown sugar and cherries scattered over the bottom of a cast iron skillet, and I carried it up to the rooftop, where our barbecue was taking place.
We were using a standard Weber kettle grill, the one pretty much everyone has owned at some point. I tried to wait until the coals had ashed over, but I got impatient and put the skillet directly over the fire before it had hit its peak hotness. (Next time I’ll wait until the coals are fully “ready.”) I closed the lid and cooked it for 15 minutes, then checked on it; it was nowhere near ready, so I closed the lid and set my timer for 10 minutes. When I checked again, I’d say the cake was just slightly overdone, but I had been enjoying myself for those extra 10 minutes and I figured no one would notice.
They did not. The fruit mixture was bubbling around the edges and the crust was crisp and smoky. I flipped it out of the skillet onto a cake plate and let it rest while we cooked and ate the rest of our dinner (also cooked on the grill). In the end, it was the cake everyone was most impressed with. I’m now inspired to grill all my summer desserts: It’s easy, practical (you can do it while the grill is heating up), and delivers impressive results.
– Emily Stephenson