Peach Olive Oil Cake Recipe

Peach cake with olive oil on plate surrounded by peaches and olive oil bottle.

Peach Olive Oil Cake Recipe

Made with olive oil, this peach cake is moist and tender, with peaches both in the batter and on top for extra flavor and texture.

Course Dessert

Cuisine North American

Prep Time 30

Cook Time 1

Servings servings

Calories 263kcal

Author Nadia Fazio

Equipment

1 9-inch springform pan

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

US Customary - Metric

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

Substitutions and Variations

-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 teaspoon 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.

Nutrition