Sweet Peach Olive Oil Cake – a delicious recipe with peaches, extra-virgin olive oil, sugar, kosher salt, eggs, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350.
2
Line a 9-by-13-inch baking pan with parchment paper and coat with vegetable oil spray.
3
In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt.
4
Let stand until juicy, about 15 minutes.
5
In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil.
6
In another bowl, whisk the flour, baking powder and baking soda.
7
Whisk the dry ingredients into the egg mixture.
8
Fold in the peaches and juices.
9
Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean.
10
Let cool slightly, then serve with Greek yogurt.
1315
kcal
Calories
98
g
Fat
97
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 ripe peaches, thinly sliced, 1 1/2 cups extra-virgin olive oil, 1 cup plus 2 tablespoons sugar, 1/2 teaspoon kosher salt, and more.
Yes, Sweet Peach Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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