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:
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
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?
And Don't forget to leave a comment!
This recipe is also featured here: http://www.wellseasonedlife.com/2011/07/sweet-indulgences-sunday-12.html