Thursday, August 26, 2010

Angel Food Cake - Let Me Count The Ways

Y'all may find this hard to believe, but I'm a late bloomer when it comes to desserts. Throughout my childhood, I was surrounded by pies, cakes and cobbler--you name it and Mother or someone in the family made it. Even with all the hoopla, I was simply not interested in these sweet treats. I was in my early 20's by the time I actually TASTED Pound Cake--I was happy with candy, or so I thought. Well, one fateful day, Big Brother Curt had baked a pound cake and I was asked to cut a slice for a guest. The very moment that I removed the cover and got a good whiff of that cake, the gig was up. I have no idea why that day and that whiff did the trick, but I ate almost half a cake that weekend. I've never looked back. From that very moment, I've been a fan of "plain-ish" cakes, which brings me to today's post.

A couple of months ago, I was in Aldi and picked up a loaf of Angel Food Cake. I was drawn to it because it was in loaf form and I envisioned a couple of slices toasted or grilled, covered with strawberries and powdered sugar and/or real whipped cream. I actually skipped dinner so I could get down to business with my dessert. Well let me tell y'all, I've been eating this cake all summer. Topped with strawberries, blackberries, blueberries and/or peaches, this cake has become a major part of my life. As I looked back over photos, I thought I'd share a few versions with you.

Grilled & Stuffed with Mascarpone

Griddled & Sauced

Griddled & Lightly Drizzled

Toasted, Powdered & Zested

Angel Food Cake is so versatile. Tonight's version will feature peaches. What's your favorite stuffing/topping combo?

Sheila Denise