Juicy peaches and tender olive oil-based vanilla cake make the perfect summertime sweet treat. Feel free to get as artful as you’d like with the peach arrangement, but there’s no need to peel them.
Ingredients
For the peaches:
- 4 medium peaches (more if needed)
- 1/2 lemon
- 1/4 cup brown sugar
For the batter:
- 3/4 cup extra-virgin olive oil, plus more for the pan
- 1-1/2 cups cake flour
- 1/2 cup white or golden whole wheat flour
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large eggs
- 1 cup sugar
- 3/4 cup Greek yogurt
- 3/4 cup ricotta cheese
- 2 teaspoons vanilla
For serving:
- Vanilla ice cream or fresh whipped cream (optional)
Directions
Step 1
Halve the peaches and slice each half into thin wedges. Place in a large bowl and squeeze on the juice from the lemon half, then toss with the brown sugar.
Step 2
Preheat your oven to 350°F. Lightly brush the bottom and sides of a 9″ springform pan with olive oil, line with parchment paper, and lightly brush the parchment with olive oil. Starting from the outer rim, arrange the peaches in concentric circles on the bottom of the pan; set aside.
Step 3
In a medium bowl, whisk together the flours, baking powder, baking soda, and salt; set aside.
Step 4
Beat the eggs and sugar until thick and light yellow in color (if you have a stand mixer, use the paddle attachment for all the mixing). Slowly add the 3/4 cup olive oil, yogurt, ricotta, and vanilla. On the lowest speed, add the flour mixture and beat only until incorporated, scraping down the bowl as needed.
Step 5
Carefully pour the batter over the peaches and use an offset spatula to smooth the top. Bake for about 60 minutes, until the cake is golden and firm to the touch and the blade of a sharp knife inserted in the center comes out clean (start testing after about 45 minutes). Let cool on a rack for 15 minutes, then carefully run an offset spatula around the pan ring, then take off the ring. Place a 10″ or 12″ serving dish over the cake and invert it. Lift off the pan bottom and gently peel away the parchment. Serve warm or at room temperature with ice cream or cold with whipped cream if desired.
Yields 10 servings