RECIPE: Peach Olive Oil Cake from The Peach Truck
Topped with a layer of fresh sliced peaches, this beautiful, golden-brown cake is a show-stopper at summer gatherings. Image: The Peach Truck
Nashville waits all year for fresh peaches from The Peach Truck. To celebrate the return of peach season, they shared this beautiful, perfectly peachy olive oil cake recipe with us! Itβs moist and flavorful, but not too sweet, so it can easy double as breakfast or dessert.
Peach Olive Oil Cake
Equipment
- 9-inch round cake pan
IngredientsΒ Β
- Cooking spray
- 3/4 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 1 cup plus 2 tsp granulated sugar, divided
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 cup whole milk
- 2 large eggs, at room temperature
- 1 tbsp grated lemon zest
- 2 tbsp fresh lemon juice
- 1 tbsp vanilla extract
- 3/4 lb peaches, sliced in 1/2-inch thick slices
- Powdered sugar
InstructionsΒ
- Preheat oven to 350F. Line a 9-inch round cake pan with parchment paper, and spray the pan with cooking spray.
- Whisk together flour, 1 cup granulated sugar, baking powder, baking soda, and salt in a large bowl.
- Whisk together 3/4 cup olive oil, milk, eggs, lemon zest, lemon juice, and vanilla in a medium bowl. Add oil mixture to dry ingredients, stirring just until combined.
- Pour into prepared pan, and spread evenly with a spatula. Top cake evenly with peach slices, overlapping slightly as needed (only place 3-4 slices at the center of the cake, otherwise the cake will sink in the middle). Sprinkle top with remaining 2 teaspoons granulated sugar.
- Bake in preheated oven until a wooden pick inserted in center comes out clean, 1 hour to 1 hour, 5 minutes.
- Cool in pan 15 minutes, then remove to a wire rack to cool completely, about 2 hours.
Nutrition
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So yummy!