Graham Elliot: Masterchef talks BBQ and baseball

Summer Peach Cake – paired with Mike’s Black Cherry Lemonade

Reinvention of: Strawberry Shortcake

Serves 12

2 cups all-purpose flour

2 teaspoons salt

1 teaspoon baking soda

1 1/2 cups packed light brown sugar

1/2 cup unsalted butter

1 large egg

1 cup buttermilk

4 large, juicy peaches, peeled, pitted and roughly chopped

1/4 granulated sugar

1 teaspoon ground cinnamon

Preheat the oven to 350ºF. Butter a 13-by-9-inch baking pan

In a mixing bowl, sift the flour with the salt and baking soda.

In the bowl of an electric 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 and the buttermilk to the batter, alternating between them. Mix until the batter is smooth.

Remove the bowl from the mixer and fold in the peaches. Spread the batter in the pan, smoothing it as evenly as possible.

In a small bowl, whisk the granulated sugar with the cinnamon. Sprinkle over the batter. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool completely before cutting into squares.