Grilled Parmesan Cake

Jenni Sowizdrzal

Bake and chill this buttery cake one to two days before grilling. Freeze for longer storage.

• 2 cups all-purpose flour
• 2 tsp. baking powder
• 5 oz. Parmigiano-Reggiano cheese, finely grated
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 eggs, lightly beaten
• 4 oz. cream cheese, cut into cubes and softened
• 8 oz. carton sour cream
• 1 cup whipping cream
• 2 Tbsp. powdered sugar
• 1/4 tsp. ground cinnamon
• Fresh blackberries
• Fresh mint sprigs

1. Preheat oven to 350°F. Butter and lightly flour a 13×9-inch baking pan. In a large bowl stir together flour, baking powder, and 1tsp. kosher salt. Stir in grated cheese.

2. In bowl of stand mixer fitted with a paddle attachment, beat butter and granulated sugar on medium-high speed for 5 minutes, stopping to scrape down sides of bowl. Reduce speed to medium; slowly drizzle in beaten eggs and beat thoroughly. Add cream cheese and beat until combined (batter will look slightly curdled). Reduce speed to low; alternately add 1/3 of the flour mixture and 1/3 of the sour cream until both are nearly incorporated. Stop mixer; use a spatula to finish mixing ingredients. Transfer batter to prepared pan, spreading evenly.

3. Bake about 45 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack for 10minutes. Remove cake from pan and cool on wire rack.

4. For whipped cream, in chilled mixing bowl combine whipping cream, powdered sugar, and cinnamon. Beat with electric mixer on medium speed until soft peaks form. Chill until serving time.

5. Heat grill to medium. Cut cooled cake into 12pieces. Grill cake slices without moving for 1 to 1 1/2 minutes or until lightly toasted. Carefully turn; grill 1 minute more. (Watch carefully; cake toasts quickly.)

Using metal spatula, remove from grill.

Serve warm slices with whipped cream, berries, and mint. Makes 12 slices.