Peach Olive Oil Cake Recipe

This Peach Olive Oil Cake will satisfy your peach dessert cravings without the effort of having to make a peach pie!

 

This peach olive oil cake is my kind of cake recipe: uncomplicated, yet scrumptious.

I love that you don’t need to cream butter and sugar together since you use olive oil instead!

And I’m a peach devotee, so of course I’m gonna get a *tiny* bit excited whenever they’re included in a recipe.

But enough chit-chat. You need this in your kitchen soon, so I’ll show you exactly how to achieve that!

Video Demonstration:

 

 

 

 

 

 

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A post shared by Buttered Side Up Food Blog (@butteredsideupblog)

Here’s a quick video demo in case you learn better by watching! The full written tutorial and printable recipe are below!

Ingredients:

Okay, first we need to go over the simple ingredients you’ll need:

• 4 tablespoons butter, melted: Please use salted butter here. And grass-fed if you can!
• ⅓ cup sugar: This will go on the bottom of the pan with the peaches! I use cane sugar, but I’m sure you could use white sugar or brown sugar as well. 
• 2 fresh peaches, thinly sliced: I’ll discuss proper thinness below. Make sure to select ripe peaches!
• ⅔ cup sugar: If you prefer a sweeter cake, feel free to increase the amount to 3/4 or even 1 cup full cup of sugar. Bonus: The cake will also be softer with the higher sugar content.
• 2 eggs: Please use large eggs!
• ½ cup EVOO: Use a good, flavorful Extra Virgin Olive Oil. You want to be able to taste it!
• 1 teaspoon vanilla extract: Please use pure vanilla extract, NOT imitation vanilla flavoring! Unless you genuinely prefer the taste, of course! I haven’t tried it, but I’m sure almond extract would also be lovely.
• ¼ cup milk: I use whole milk, but you may be able to make this work with a non-dairy milk. 
• 1 ½ cups all-purpose flour: I use organic unbleached all purpose flour. I haven’t personally tried it, but I’m guessing you could substitute half of the flour with whole wheat flour.
• 1 teaspoon baking powder: I like the Field Day baking powder.
• ½ teaspoon baking soda: Not much to say here: it’s for added leavening!
• ½ teaspoon salt: I use unrefined sea salt, so if you use table salt you may want to reduce the amount slightly.

How to Make a Peach Olive Oil Cake:

Start by thinly slicing your peaches.

Make sure you slice them quite thin! Not paper thin, more like potato chip thin. Like a thick cut potato chip, not those wafer thin ones.

Anyway.

Make them look the ones in the picture.

BTW, this post is not sponsored, but the peaches were sent to me by Tree-Ripe Fruit Co. for a campaign on Instagram! You can see the reel I created for them here. 

I’ve been working with them for several years now, and I love their peaches! You can get your own when they’re in season at tree-ripe.com!

On to making the cake!

Preheat your oven to 350 degrees F and butter a 9-inch cake pan and line with parchment paper. Set aside.

In a medium saucepan, melt the butter. Add the 1/3 cup cane sugar & whisk until well combined.

Pour the butter/sugar mixture into the prepared pan and smooth out.

Arrange the peach slices on top of the butter/sugar mixture.

You can make a flower pattern like I did (watch the video to see how), or do a simple overlapping pattern.

As you would expect the flower pattern will take longer, but it’s quite lovely.

Now it’s time to whisk together the wet ingredients in a medium bowl.

Then, in a separate large bowl, whisk the dry ingredients. 

Finally, pour the wet ingredients into the flour mixture and gently mix until combined.

Pour batter on top of the peaches in the pan, and gently smooth it out to the edges of the pan.

Bake in the preheated oven for about 30 minutes, or until a toothpick or cake tester inserted in the center of the cake comes out clean. Start checking 5 minutes early.

Let the cake cool in the pan on a rack for 15 minutes. 

Once it’s cooled for 15 minutes, run a knife around the edge to loosen the cake.

Turn out upside down onto a cake stand or serving plate.

I mean, how stunning is that?!

 

Serving:

It’s terribly scrumptious served warm.

But it’s still good at room temperature! Just not quite as good.

Of course you can serve it as-is for a super simple yet elegant dessert.

Or, to take it to the next level, add a scoop of vanilla ice cream.

Look how the ice cream gets a bit melty on top of the warm cake. 😍

Another great serving options would be whipped cream or vanilla custard.

Storing:

This cake can be stored in an airtight container at room temperature for up to a day.

For longer-term storage, wrap it well and place in the refrigerator. 

 

So that’s how to make my Upside Down Peach Olive Oil Cake! If you’re looking for some more peach or cake goodness, check out my other recipes below:

And Happy Baking!

More Peach Recipes

• Peach Cobbler with Pie Crust Topping
• Peach Syrup
• Starbucks Peach Green Tea Lemonade
• Easy Peach Jam

More Cake Recipes

• Blood Orange Olive Oil Cake
• Triple Lemon Layer Cake
• Strawberry Rhubarb Crumb Cake
• Rhubarb Upside Down Cake

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