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I’m posting this in early May but peaches are already available. And they are good. You can enjoy this dish all the way to fall and, if you try it, I’m expect it will grace your table more than once.

A spiced-topped buttermilk cake is paired with peaches slices covered in cinnamon sugar. This is a powerful combination. And there’s a surprise, for the spice on top of the cake gives you a little crunch as you bite through.

Of course, if you want a Red-White-And-Blue dessert for the 4th, all you have to do is extend this one. You have the white in the whipped cream. Keep the peaches but load up some strawberries and blueberries — after you have sprinkled them abundantly with sugar, too.

Suzen offers this cake to her clients at Cooking by the Book. It is crowd pleasing dessert. We make it in multiple batches for 50 people. If you are having a crowd over tomorrow, here’s your dessert solution.

This recipe is from Graham Elliot’s Cooking Like a Master Chef. It’s a terrific book targeted for the home cook with a family. This recipe is elegant and typical of the special fare you will find in this lovely book.

Summer Spiced Cake with Sautéed Peaches

Yield: serves 12


  • 8 tablespoons unsalted butter, plus more for the pan
  • 4 large ripe juicy peaches, peeled and sliced into wedges
  • ¼ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups packed light brown sugar
  • 1 large egg
  • 1 cup buttermilk
  • 2 cups whipping cream, chilled
  • 2 teaspoons vanilla extract


Preheat the oven to 350 F for 20 minutes. Butter a 9 x 13 baking dish.

FOR THE PEACHES: In a small bowl, whisk the granulated sugar and cinnamon. Set aside all but 2 generous tablespoons.

Put peaches in bowl and sprinkle them with 2 tablespoons of the sugar-cinnamon mixture. Toss, cover and refrigerate until 30 minutes before serving. Drain and in a well-buttered pan over medium-high heat, sauté the peaches until golden.

FOR THE CAKE: 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.

In a chilled bowl, whisk together the heavy cream and vanilla extract to a stiff peak. Chill until ready to use.

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 square with the peaches spooned over them and a scoop of Chantilly cream.

Source: Cooking Like a Master Chef by Graham Elliot [Atria, 2015]