Peach Olive Oil Cake
This Peach Olive Oil Cake is a tender, moist dessert bursting with the sweetness of ripe peaches and the richness of olive oil. The subtle fruity aroma of extra virgin olive oil enhances the fresh peach flavor, creating a rustic yet elegant treat perfect for summer gatherings or teatime indulgence.
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9-inch round cake pan
- Parchment paper
- Cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 ripe peaches thinly sliced
- 2 tbsp brown sugar for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch cake pan and line with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, whisk sugar, olive oil, eggs, yogurt, vanilla, and lemon zest until smooth.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Arrange peach slices over the batter in a circular pattern.
- Sprinkle brown sugar evenly over the peaches.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
- Serve warm or at room temperature, optionally dusted with powdered sugar.
Notes
Nutrition Facts (per serving, makes 8):
- Calories: 290
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 5g
- Fiber: 2g
- Sodium: 160mg