These Hawaiian vegetable kabobs are a delicious, wholesome dinner that the whole family will enjoy. They are created using fresh, grilled fruits and vegetables. Additionally, using aluminum foil makes cleanup simple and keeps the kabobs from adhering to the grill.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 10 |
| Yield: | 1 10-inch tube cake |
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- ⅔ cup softened unsalted butter
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup peach preserves
- ½ cup finely chopped almonds
- ⅓ cup light brown sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
- Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
- Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
- Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
- Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.
- No peach preserves? Try blackberry or raspberry–whatever you have on hand.
Nutrition Facts
| Calories | 412 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 375 mg |
| Sugars | 44 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
This came out so good. Baked it in a 9×9 pan for 40 minutes. Had to improvise on ingredients to use what I had on hand such as vanilla almond milk with vinegar instead of buttermilk, Crisco butter flavor instead of butter. 1/2 all purpose flour and 1/2 cake flour. Used raspberry preserves instead of peach and added 1/2 tsp almond extract. The cake came out nice and light. Delicious. Will definitely make again.