Cinnamon Peach Grilled Angel Food Skewers

Grilling gives airy angel food cake a toasty edge while ripe peaches caramelize into juicy sweetness. Cinnamon-butter glaze and a honey finish make these skewers a light American dessert built for warm evenings.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 310 cal
• 4g protein
• 52g carbs
• 11g fat
• 3g fiber

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Ingredients

• 1 loaf (about 12 oz) angel food cake
• 3 large ripe peaches
• 3 tbsp unsalted butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• 2 tbsp honey
• 8 fresh mint leaves
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill. Preheat a grill or grill pan to medium heat, about 375°F.
2. 2Cut the angel food cake into 1 1/2-inch cubes, handling gently to preserve the airy crumb. Pit the peaches and cut them into similar-sized chunks.
3. 3Melt the butter in a small saucepan over low heat, then stir in the brown sugar, cinnamon, and vanilla until the sugar dissolves and the mixture smells fragrant, about 1 minute. Remove from heat.
4. 4Thread alternating pieces of angel food cake and peach onto each skewer, leaving a little space between pieces so heat can circulate and edges can caramelize.
5. 5Brush the assembled skewers lightly on all sides with the warm cinnamon-butter mixture, coating the cake and fruit evenly.
6. 6Place the skewers on the preheated grill. Grill 2 to 3 minutes per side, turning carefully with tongs, until the cake develops golden grill marks and the peaches soften and caramelize.
7. 7Watch closely—the delicate cake browns quickly. Pull the skewers off as soon as the edges turn deep golden and the fruit looks juicy and slightly charred.
8. 8Transfer the hot skewers to a platter. Immediately drizzle with honey so it melts into the warm cake and peaches.
9. 9Tuck fresh mint leaves among the skewers for a bright finish and cool contrast to the warm spices.
10. 10Serve right away while the cake is still lightly crisp on the outside and soft inside, letting guests slide pieces off the skewers.
11. 11If desired, offer extra cinnamon-butter on the side for brushing at the table.
12. 12These are best eaten hot off the grill so the contrast of toasted sponge and juicy peach shines.