Here’s an easy peach cake to make with all those fresh peaches ripening on your counter this summer! Made with olive oil, this cake is moist and tender, with peaches both in the batter and on top for extra flavor and texture.
Did you know that you can use olive oil in cake recipes? I first tried it in this blueberry olive oil cake and loved the results. The crumb is tender and moist and you definitely do not taste any strong olive oil flavor.
And it’s so much easier to make. No need to cream butter and sugar in this recipe!
I was inspired by my blueberry olive oil cake to create this easy peach cake recipe. During the month of August I always have a basket of fresh peaches on my counter. The problem is they all seem to ripen at the same time.
I used a total of five peaches for this recipe: 2 are cut into cubes and added to the batter and the remaining sliced peaches are placed on the batter for a pretty presentation.
Dust with a light coating of powdered sugar after it is cooled and it’s ready to be served. Or enjoy it warm along with a scoop of vanilla ice cream.
Either way, it’s the perfect, easy summer dessert!
Ingredient List
- Fresh peaches: not overly ripened so they retain their shape
- All-purpose-flour
- Baking powder
- Salt
- Eggs: I use large sized
- Granulated sugar
- Olive oil: I use extra virgin
- Lemon zest: from 1 lemon
- Pure vanilla extract
- Milk: I use almond milk
- Powdered sugar (optional) for dusting on top before serving
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan.
- In a medium sized bowl, sift together the flour; baking powder and salt. Set aside.
- In a large bowl whisk the eggs and sugar until pale and foamy, about 3 minutes.
- Pour in the olive oil, vanilla and grated lemon zest and stir to combine.
- Whisk in half of the flour mixture and milk until fully incorporated. Add the remaining flour and stir until smooth.
- Peel, remove the pits and cut into cubes 2 of the peaches. Use a spatula to carefully stir them into the batter.
- Pour the batter into the prepared pan.
- Peel, remove the pits and slice the remaining peaches into roughly 1 inch slices. Arrange them over the batter as desired.
- Bake for 1 hour or up to 1 hour 10 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and place the pan on a wire rack. Let sit for 10 minutes then slide a butter knife around the edge of the pan and remove the sides of the pan.
- Let cool before dusting with powdered sugar and serving.
Recipe Notes
-I used extra virgin oil in my cake but you may also use light olive oil.
-Plant based milk works well in this recipe. I used almond milk but you may use dairy milk if you prefer.
-Add 1 tsp of cinnamon to your batter or over the peaches on the cake for extra flavor.
-This recipe may work well with other stone fruit such as plums or nectarines.
-Keep leftovers well wrapped at room temperature for up to 3 days.
-You may also freeze the cake, well wrapped in a freezer safe container for up to 3 months.
Be sure to choose peaches that are ripe, yet firm. Over ripened peaches will be mushy.
Did you try this peach cake recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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Check out more desserts with fruit recipes!
- Blueberry Olive Oil Cake
- Sicilian Strawberry Pudding (gelo di fragole)
- Balsamic Strawberries with Vanilla Ice Cream
- Maple Roasted Peaches
- Pears Poached in Red Wine
- Italian Fruit Tart with Pastry Cream Filling
- No Crust Italian Pear and Ricotta Cheesecake
- Plum Almond Cake
Ingredients
- 5 medium peaches
- 1¾ cups all-purpose flour
- 2 tsp. baking powder
- ½ tsp. salt
- 3 large eggs
- 1 cup granulated sugar
- ½ cup olive oil
- 1 lemon, zest of
- 1 tsp. vanilla extract
- ½ cup milk plant based or dairy
- powdered sugar (optional) for dusting on before serving
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9 inch springform pan.
- In a medium sized bowl, sift together the flour; baking powder and salt. Set aside.
- In a large bowl whisk the eggs and sugar until pale and foamy, about 3 minutes. Pour in the olive oil, vanilla and grated lemon zest and stir to combine.
- Whisk in half of the flour mixture and milk until fully incorporated. Add the remaining flour and stir until smooth.
- Peel, remove the pits and cut into cubes 2 of the peaches. Use a spatula to carefully stir them into the batter.
- Pour the batter into the prepared pan. Peel, remove the pits and slice the remaining peaches into roughly 1 inch slices. Arrange them over the batter as desired.
- Bake for 1 hour or up to 1 hour 10 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from the oven and place the pan on a wire rack. Let sit for 10 minutes then slide a butter knife around the edge of the pan and remove the sides of the pan.
- Let cool before dusting with powdered sugar and serving.
Notes
-Plant based milk works well in this recipe. I used almond milk but you may use dairy milk if you prefer.
-Add 1 tsp of cinnamon to your batter or over the peaches on the cake for extra flavor.
-This recipe may work well with other stone fruit such as plums or nectarines. Storage -Keep leftovers well wrapped at room temperature for up to 3 days.
-You may also freeze the cake, well wrapped in a freezer safe container for up to 3 months. Tips Be sure to choose peaches that are ripe, yet firm. Over ripened peaches will be mushy.
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