Sunday, July 10, 2011

Peach Olive Oil Cake

I made this cake as a back-up. If you've read my post for the Lemon Meringue Tart, you'll know that I made a couple mistakes and I was nervous on how it would turn out. Luckily, it turned out, but it doesn't hurt to have a little extra dessert!


This cake came out beautifully. It was the second time I've used my spring form pan, and I'm so glad I bought it- a regular cake pan wouldn't have worked. The cake is a little lemony, slightly sweet, definitely moist, pleasantly dense and is a perfect canvas to show off the delicious and summery fresh peaches. Oh, did I mention I FINALLY found fresh peaches in this country? It took forever! I wish I had found some sooner because I had plans to make a raspberry-peach pie. But now I'm out of raspberries. Oh well, c'est la vie! 


The recipe I used came from here, and I adapted it to my liking, and that recipe is an adapted version of a Martha Stewart recipe- so you know it's going to be good!





Peach Olive Oil Cake:
Ingredients:
3/4 cup olive oil
1/2 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest
1/4 cup plain yogurt 
1 1/2 cups plus 2 tablespoons all-purpose flour, plus a touch more for tossing with fruit
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 small-medium peaches cut into slices

Preheat your oven to 375 degrees F. Grease an 8-inch spring form pan.
In a large bowl using a spoon, thoroughly combine the olive oil, sugars, eggs, vanilla extract, lemon zest and yogurt.
In a small bowl, combine the flour, baking soda, baking powder and salt.
Add the flour mixture to the olive oil mixture in two batches, mixing until just combined. Pour batter into prepared pan and smooth top with the back of your spoon.
Toss the peach slices with a little flour. Arrange the fruit slices over the batter, then bake the cake for 30 minutes or until golden brown.
Loosely tent the with aluminum foil and continue to bake until the sides of the cake pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 10 more minutes. Remove from oven and allow to cool in the pan for 10 minutes before removing the sides of the pan. Dust with confectioners sugar and serve, warm and with vanilla ice cream if you like.

This is the perfect cake to serve with after-dinner coffee. Or as breakfast... like I had this morning. I mean, if you ignore the cup of sugar, it's pretty healthy, right?





Enjoy!
And Don't forget to leave a comment!



                          9 comments:

                          1. This looks and sounds delicious. A few months ago, I made an Olive Oil and Orange Pound Cake that was so delicious. I know this one has to be great with the peaches. I'd like to invite you to share your recipe on A Well-Seasoned Life's Sweet Indulgences Sunday.

                            http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-12.html

                            ReplyDelete
                          2. Oh I love a citrus-y pound cake! Thanks for the invite, I've posted a link!
                            Thanks for commenting!

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                          3. Jamie this looks beautiful. Makes me want a piece. Keep Baking Andi thewednesdaybaker.

                            ReplyDelete
                          4. Just saw your tweet about needing a graphic designer. My aunt teaches graphic design at Northern Michigan University, and she's offered to design stuff for me if I never need it. I don't know if she freelances for other people or if it's just an "I'm her niece" thing, but it can't hurt to try (and tell her I sent you).

                            She's the first one on the list: http://art.nmu.edu/department/gcomm/faculty.html

                            ReplyDelete
                          5. @elfarmy17: Thanks! I just emailed her. =]

                            ReplyDelete
                          6. Glad to see you enjoyed the cake recipe I posted on Sweet Happy Life! Yours looks delicious.

                            ReplyDelete
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