Peach Olive Oil Cake

Every summer, I end up with a basket of peaches ripening all at once. That’s how this peach olive oil cake became a favorite in my kitchen.

You get the natural sweetness of fresh peaches baked into a moist cake. It’s lighter than a butter cake and feels just right.

It feels so simple to turn everyday ingredients into something special. The olive oil keeps the cake soft, and the peaches add flavor and a pretty finish.

You can serve this cake warm with ice cream. Or just enjoy it plain with coffee the next morning.

Let’s walk through how to make it, what swaps you can try, and how to keep it fresh. I’ve got a few tips that make it turn out right every time.

Why You Will Love Peach Olive Oil Cake

This cake feels simple but special. Olive oil keeps it moist and tender, and you don’t need to cream butter and sugar.

The peaches bring a soft texture and natural sweetness. Each slice balances fruity flavor with a gentle, nutty undertone.

It works in so many situations—serve it warm with ice cream, at room temperature with tea, or chilled from the fridge. It fits into life without any fuss.

While cobblers and pies are classics, this cake feels lighter and still satisfying. It stands out from other peach recipes in a good way.

Some reasons you might enjoy baking it:

• Easy prep: Mix wet and dry, no tricky steps.
• Seasonal flavor: Fresh peaches make it taste bright.
• Versatility: Dessert, snack, or even breakfast with coffee.
• Storage friendly: Good for a day or two on the counter, longer in the fridge.

If you’ve tried other fruit cakes, you’ll notice this one stays softer for longer. The olive oil just works.

How To Make Peach Olive Oil Cake

You only need simple pantry staples and fresh yellow peaches. The process is pretty straightforward.

Ingredients

Pick ripe but firm peaches so they hold up while baking. I use about five medium peaches—two cubed for the batter, the rest sliced for the top.

For the base, grab these:

• 1 ¾ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 3 large eggs
• 1 cup granulated sugar
• ½ cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• ½ cup milk (dairy or plant-based)

Powdered sugar is optional for dusting once the cake cools. If you like, a teaspoon of cinnamon adds warmth.

Instruments

You don’t need fancy tools. A 9-inch springform pan helps you release the cake without messing up the peach topping.

Use a whisk for eggs and sugar. Grab a medium bowl for dry ingredients and a large one for wet.

Other helpful stuff:

• Measuring cups and spoons
• Fine grater for lemon zest
• Spatula for folding peaches into the batter
• Sharp knife and peeler for the peaches
• Cooling rack for even cooling

Step-By-Step Instruction

Preheat your oven to 350°F. Grease the springform pan with olive oil and dust it with flour.

Mix flour, baking powder, and salt in one bowl. In another, whisk eggs and sugar until light.

Add olive oil, vanilla, and lemon zest. Stir in half the flour mix with the milk, then blend in the rest until smooth.

Peel and cube two peaches. Fold them gently into the batter.

Pour the batter into the pan. Slice the remaining peaches and arrange them on top.

Bake for about 60 minutes, or until a toothpick comes out clean. Let the cake cool for 10 minutes before removing the pan sides.

Dust with powdered sugar if you want.

Tips & Tricks

I’ve baked this cake a lot. A few small details make a big difference.

• Pick ripe peaches: Soft, fragrant peaches taste best.
• Toss peaches in flour: If your peaches are juicy, coat the slices in flour before folding them in.
• Measure flour carefully: Spoon flour into your cup and level it off.

A mild extra virgin olive oil gives a subtle flavor. Stronger oil adds a bolder taste, so pick what you like.

• Don’t overmix: Stir just until combined. Too much mixing makes the cake tough.
• Cool before slicing: Let the cake cool fully on a rack.
• Optional touch: Brush the cooled cake with simple syrup or dust with powdered sugar right before serving.

Little choices like these help the cake look neat and taste balanced.

Ingredient Substitute

You might not have every ingredient on hand. You can still bake this cake with a few smart swaps.

I’ve tried several alternatives when I ran out of oil or milk.

Here are some easy substitutes:

• Olive oil: No extra-virgin? Use a lighter olive oil.
• Butter: Melted butter works one-to-one for olive oil. It gives a richer taste.
• Coconut oil: Use the same amount, but melt it first.
• Applesauce: Replace 1 cup oil with ¾ cup unsweetened applesauce.
• Whole milk or yogurt: Swap part of the oil for ¾ cup milk or plain yogurt.
• Mashed bananas: Use ½ cup banana puree for every cup of oil.

Each swap changes the cake a bit, but all work well.

What To Serve With Peach Olive Oil Cake

Slice into this cake and you’ll see how light it is. Because the flavor is subtle, you can pair it with a few simple sides.

I like to keep things easy. No need to overdo it.

Here are some pairings you can try:

• Fresh peach slices: Add a few on the side.
• Whipped cream: A soft topping balances the cake.
• Vanilla ice cream: Cold creaminess pairs with the warm cake.
• Berries: Strawberries or raspberries add a bright contrast.
• Honey drizzle: A light pour brings out the sweetness.

Mix and match these sides. For a summer dinner, I serve the cake with ice cream and fresh fruit.

For a lighter treat, just whipped cream and peach slices work. These pairings let you enjoy the cake in different ways.

How To Store Peach Olive Oil Cake

Storage makes a big difference in how fresh this cake tastes. Peaches add extra moisture, so you’ll want to store it right.

For short-term, you can leave the cake at room temp for 1–2 days. Make sure it’s cooled and cover it well.

I usually wrap it in plastic and place it in a cake keeper.

If you need to keep it longer, use the fridge. Wrap the cake tight and put it in an airtight container.

It’ll stay good for 4–5 days. Let it come to room temp before serving.

Freezing works too. Here’s what I do:

• Wrap the cake in plastic, then foil.
• Place it in a freezer-safe bag or container.
• Label it with the date.

The cake will freeze well for up to 2–3 months. Thaw in the fridge overnight or on the counter for a few hours.

If you’ve frosted the cake, always refrigerate it right away. Whipped cream or cream cheese toppings need to stay cold.

Nutritional Value

When you bake a peach olive oil cake, you get a dessert that feels lighter than a butter-based cake. It still has a lovely richness.

The olive oil adds healthy fats. Peaches bring natural sweetness and a bit of fiber.

A single slice, about 63 grams, contains around 230–240 calories. You get a balance of carbs, fat, and a little protein.

Here’s a quick breakdown for one slice:

• Calories: ~234
• Carbohydrates: ~25–30 g
• Fat: ~12 g
• Protein: ~2–3 g

If you use a bigger cup-sized portion (about 238 g), the values go up:

• Calories: ~950
• Carbohydrates: ~107 g
• Fat: ~48 g
• Protein: ~12 g

Olive oil gives you unsaturated fats, which help your heart more than butter does. Peaches add vitamins A and C, and a bit of natural sugar that works so well with the cake’s soft crumb.

You can enjoy this cake as dessert. It also makes a sweet snack with coffee or tea.

If you want to lighten it up, try smaller slices or use less sugar.