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This was a lovely ending to a recent cook out with friends, happily making the most of the last of the ripe, delectable summer produce.


sweet peach olive oil cake

3 ripe peaches, diced

1 1/2 cups olive oil

1 cup plus 2 tablespoons sugar

1/2 teaspoon salt

3 eggs

2 cups flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Greek yogurt or ice cream, for serving

Heat oven to 350F. Line a 9-by-13 inch baking pan with parchment paper and coat with cooking spray. In a bowl, toss the peaches with 1/4 cup olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt. Let stand until juicy, about 15 minutes.

In a bowl, whisk the eggs, the remaining 3/4 cup sugar and 1 1/4 cups olive oil. In another bowl, whisk the flour, baking powder and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan, bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.


Recipe adapted from Food and Wine, June 2013