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
1 hour 10 minutes
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.