PEACH OLIVE OIL CAKE WITH BROWN SUGAR ICING

Recipe
Written By Suzanne Vizethann

A moist, tender olive oil cake loaded with fresh peaches and finished with a rich brown sugar icing. This easy peach cake is the perfect way to make the most of late-summer peaches.

ingredients

For the cake

Wet

  • 10 grams (2 tsp) vanilla extract

  • 120 grams (1/2 cup) full fat Greek yogurt

  • 120 ml (1/2 cup) olive oil

  • 2 large eggs

  • 1/2 tsp lemon zest

Dry

  • 180 grams (1 1/2 cups ) all purpose flour

  • 150 grams (3/4 cup) granulated sugar

  • 6 grams (1 1/2 tsp) baking powder

  • 2 grams (1/2 teaspoon) baking soda

  • 3 grams (1/2 tsp) kosher salt 

  • 225 grams (1 1/2 cups) fresh peaches, peeled and diced*

For the Brown Sugar Icing

  • 1/2 cup unsalted butter, diced

  • 1/2 cup full fat heavy cream

  • 1 teaspoon sea salt

  • 1 cup light brown sugar

  • 1 tsp vanilla extract

  • 2 1/4 cups powdered sugar, sifted

For the topping

  • sliced fresh peached

  • fresh picked basil

  • 30 grams (2 tablespoons) raw sugar

Makes 1, 9” cake

For the cake preheat oven to 350 degrees and grease a 9” cake pan.

Mix the wet ingredients in a bowl of a stand mixer fitted with the whisk attachment.  Mix on medium speed until ingredients are incorporated, about 2 minutes.  

Mix all dry ingredients together EXCEPT for the peaches in a medium mixing bowl.  

Return mixer speed to low speed and add half of the dry ingredients to the wet and mix for about 30 seconds.  Add remaining half of the dry ingredients and mix until just incorporated.  Scrape down the sides of the bowl with a silicone spatula to incorporate all ingredients.  Fold in the peaches with a rubber spatula just until incorporated. Pour batter into prepared cake pan. Sprinkle the top with the raw sugar and bake for 35-45 minutes or until a cake tester comes out clean.  If the top gets too brown while baking, cover with foil until finished.

While the cake is baking, prepare the brown sugar icing by putting the cream, butter, and brown sugar in a small sauce pan. While stirring with a whisk bring to a boil. Turn off the heat and add vanilla and sifted powdered sugar. Whisk until smooth.

After the cake has cooled, spread the brown sugar icing evenly over the top. Garnish with sliced fresh peaches and basil leaves.

Suzanne Vizethann

Chef

https://suzannevizethann.com
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