Grilled Pound Cake Sundae With Raspberries

• servings: 8 servings

Ingredients

½ cup (1 stick) unsalted butter, room temperature, plus more for pan

1½ cups (188 g) all-purpose flour, plus more for pan

4 oz. cream cheese, room temperature

1½ cups plus 1 Tbsp. (313 g) sugar

½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more

3 large eggs

2 tsp. vanilla extract

12 oz. fresh raspberries (about 2 cups)

3 Tbsp. Cointreau or other orange liqueur or fresh orange juice

3 Tbsp. fresh lemon juice

Extra-virgin olive oil (for grill and brushing)

Vanilla ice cream and chopped unsalted roasted pistachios (for serving)

Flaky sea salt

Directions

Preheat oven to 325°. Grease a 9x5" loaf pan with unsalted butter, then dust all over with all-purpose flour, tapping out any excess. Beat 4 oz. cream cheese, room temperature, and ½ cup (1 stick) unsalted butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed until combined, about 4 minutes. Scrape down sides of bowl. Add 1½ cups (300 g) sugar and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and beat until very light and fluffy, about 5 minutes. Scrape down sides of bowl. With motor running, add 3 large eggs one at a time, beating until blended after each addition before adding the next one. Add 2 tsp. vanilla extract and beat just to combine (mixture will look grainy and broken). Reduce speed to low and add 1½ cups (188 g) all-purpose flour; beat just until combined and smooth (be careful not to overmix). Scrape batter into prepared pan and smooth surface.

Bake pound cake until a tester inserted into the center comes out clean, 70–75 minutes. Transfer pan to a wire rack and let cake cool in pan 15 minutes. Turn cake out onto rack and let cool completely.

Meanwhile, toss 12 oz. fresh raspberries (about 2 cups), 3 Tbsp. Cointreau or other orange liqueur or fresh orange juice, 3 Tbsp. fresh lemon juice, remaining 1 Tbsp. (13 g) sugar, and a big pinch of kosher salt in a medium bowl to combine. Let sit, stirring occasionally and lightly mashing berries with spoon, at least 30 minutes.

Just before serving, prepare a grill for medium-high heat; oil grate with extra-virgin olive oil. Using a serrated knife, slice four ¾"-thick pieces of cake (this should be about half; save remaining cake for another use). Brush both sides of each slice with oil. Grill, turning halfway through, until toasted, about 2 minutes. Transfer to a cutting board and cut each in half on a diagonal.

Place a piece of grilled pound cake in each dish or on a small plate and top with scoops of vanilla ice cream, then macerated berries. Scatter chopped unsalted roasted pistachios over and sprinkle with flaky sea salt.

Do Ahead: Cake can be baked 3 days ahead; store tightly wrapped at room temperature. Raspberries can be macerated 12 hours ahead; cover and chill.