Peach Olive Oil Cake


Subtle. Grassy. Every so slightly sweet. Perfectly moist. Complex.

Peach olive oil cake. Subtle and amazing.


I am into subtle flavors these days. I have not had the brain capacity to devote to my cooking or this blog that I would like but when I DO sit down and peruse recipes I am drawn to the unique but not overpowering flavors. Remember the honey lavender cupcakes? These are very similar.

A flavor you wouldn’t quite expect but once you taste it you just can’t seem to get enough. To say the least I am more than please with how this turned out.

Peach olive oil cake. Subtle and amazing.

A perfect dessert for when you don’t want something too sweet. Or, if like me, you just simply bought too many peaches and happen to have some outstanding olive oil on hand.

One bit of advice. Don’t skimp on the olive oil. I hummed and hawed about this recipe for a while because I wasn’t sure I wanted to invest that much great (and expensive) oil into an unknown. I am so so so happy I did. The oil I used was incredibly green and had a fantastic forward taste. Use the very best oil you can afford for this recipe. I may be biased but I would recommend a Spanish oil. They are my favorite.

Peach olive oil cake. Subtle and amazing.

This cake also makes me feel kinda grown up. Refined complex flavors but a very short ingredient list.

Going on my to make again list for sure.

Peach olive oil cake. Subtle and amazing.

One year ago today: Rosemary Shortbread

Peach Olive Oil Cake (serves 12)
From Food and Wine

3 ripe peaches, thinly sliced
1 1/2 cups extra-virgin olive oil
1 cup plus 2 tablespoons sugar
1/2 teaspoon kosher salt
3 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

Preheat the oven to 350 F. Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes. In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly. Sprinkle with powdered sugar if desired. Best eaten still warm.

Peach olive oil cake. Subtle and amazing.

2 thoughts on “Peach Olive Oil Cake”

  1. Nice. I felt the same way when I made green tea ice cream from tea leaves instead of matcha. It was a little weird at first but it quickly became addicting.

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