Peach Olive Oil Cake
Bake up something golden with this Peach Olive Oil Cake, featuring the smooth, buttery flavor of Oliver’s Own Arbequina Everyday Olive Oil! Juicy summer peaches meet rich, velvety olive oil in this moist, not-too-sweet cake that’s perfect for brunch, dessert, or an afternoon treat.
Ingredients
- 2 eggs
- 1/4 cup milk
- 1/3 cup Oliver's Own Arbequina Extra Virgin Olive Oil
- 2/3 cup sugar + 2 Tbsp sugar reserved
- 1 teaspoon ground ginger
- 1 1/2 cups flour
- 3 large ripe peaches (yellow and/or white) - 2 chopped into quarter inch chunks and 1 cut into half moons.
Instructions
Preheat the oven to 375 degrees
Spray a 9 inch Springform pan with cooking spray and flour. Set aside.
In a large bowl or stand mixer, or whip the eggs together with the milk and oil. Grate the zest off the lemon and add to the bowl. Mix well then add the 2/3 C sugar and the ground ginger. and flour. Miix until a smooth batter is formed. The batter will be thick.
Add the peaches to batter and stir until the fruit is completely incorporated.
Pour the batter into the prepared cake pan. Lay the slices on the top of the cake to cover. Sprinkle with the remaining 2 T sugar
Bake 50 to 55 minutes until firm and golden. Remove from oven and cool completely before serving.
Serve with whip cream
Comments
Add a commentThere is no leavening agent, is that correct?
Comment by Helen Kranz on June 3, 2026 at 12:24 pm
Hi Helen,
That is correct. Traditional olive oil cakes rarely use baking powder or baking soda. The rise comes from the whipped egg yolks.
Comment by Rachel Edler on June 3, 2026 at 1:24 pm