Cake of the Day: Summer Peach Cake from ‘Cooking Like a Master Chef’
Every day, Yahoo Food features delectable cakes. They taste good, they look good, and they’re made by good people — talented bakers from around the world. Today, Chicago chef and MasterChef judge Graham Elliot shares a recipe from his new cookbook Cooking Like a Master Chef. The book hits stores on Oct. 27, to pre-order a copy visit Amazon.
Photo: Anthony Tahlier
Summer Peach Cake
Serves 12
4 ounces (1 stick) unsalted butter, plus more for the pan
4 large, juicy peaches, peeled and sliced into wedges
¼ cup plus 2 tablespoons granulated sugar
2 teaspoons ground cinnamon
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1½ cups packed light brown sugar
1 large egg
1 cup buttermilk
Preheat the oven to 350ºF. Butter a 9 x 13-inch baking pan.
In a small bowl, whisk the granulated sugar and cinnamon. Set aside all but 2 generous tablespoons.
Put the peaches in a glass or ceramic bowl and sprinkle them with the 2 tablespoons of cinnamon sugar. Toss gently, cover the bowl, and refrigerate until 30 minutes before serving.
In a medium bowl, sift the flour, salt, and baking soda.
In the bowl of a stand mixer fitted with the paddle attachment, cream the brown sugar and butter on medium-high speed for 3 to 4 minutes, or until light and fluffy. Add the egg and beat until incorporated.
With the mixer on low speed, slowly add the flour mixture, alternating with the buttermilk. Mix until the batter is smooth.
Remove the bowl from the mixer and spread the batter in the pan, smoothing it as evenly as possible.
Sprinkle the reserved cinnamon sugar over the batter. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Set the pan on a wire rack to cool completely before cutting into squares. Serve the cake squares with the peaches spooned over them.
Reprinted with permission from Cooking Like A Master Chef by Graham Elliot (Atria Books).
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