This cake is adapted from an Ina Garten recipe. Don't tell her, but I think it's even better than the original. I swapped the butter in the original for olive oil, the pecans for walnuts, and the sour cream for almond milk, and upped the amount of cinnamon, plus a hint of ginger, which complements peaches so well. Not only is is moister than the original, but it also showcases the peaches better and somehow seems breakfast appropriate. —Laura Dembowski
ground cinnamon, divided
1 1/2 cups
granulated sugar, divided
pure vanilla extract
large peaches, peeled and sliced
In This Recipe
Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.
In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.
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.
In a small bowl, stir together remaining 2 teaspoons cinnamon and ½ cup sugar.
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.
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.
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.