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1
Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.
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2
In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.
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3
In a large bowl, stir together the olive oil, 1 cup sugar, eggs, and vanilla until emulsified. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until combined.
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4
In a small bowl, stir together remaining 2 teaspoons cinnamon and 1/2 cup sugar.
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5
Pour half the batter in the prepared pan. Top with roughly half the peach slices, placing them in a decorative pattern. Sprinkle with half the cinnamon sugar mixture.
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6
Pour the remaining batter over the peaches. Top with the remaining peaches using a decorative pattern. Sprinkle with walnuts, pushing them gently into the batter, and sprinkle with the remaining cinnamon sugar mixture.
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7
Bake for 65-75 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Tent the cake if at any time it is getting too brown during the baking process. Cool cake completely in pan or serve warm (which I recommend). Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
