Summer Peach Cake

December 7, 2015

Author Notes: 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

Serves: 8

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • 4 teaspoons ground cinnamon, divided
  • 1/2 cup olive oil
  • 1 1/2 cups granulated sugar, divided
  • 3/4 cup almond milk
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 3 large peaches, peeled and sliced
  • 1/2 cup walnuts
In This Recipe

Directions

  1. Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.
  2. In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.
  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.
  4. In a small bowl, stir together remaining 2 teaspoons cinnamon and ½ cup sugar.
  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.
  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.
  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.

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