Growing up, neither my mom nor I could be called bakers. So, special occasions meant a nostalgic treat: a store-bought angel food cake, a tub of whipped cream, and fresh strawberries. Years later, when I worked as a private chef, I was introduced to Briermere Farms’ unforgettable peaches and cream pie. This dessert is my love letter to both of those memories—built on my favorite olive oil cake recipe and whatever fruit’s at its peak. While it works with just about anything, I have a soft spot for ripe summer peaches.
Ingredients
For the Olive Oil Cake
- ¾ cup extra-virgin olive oil, plus more for greasing
- 1½ cups all-purpose flour, plus 1 tbsp for dusting the pan
- 1 tsp kosher salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 cup granulated sugar, plus extra for topping and macerating fruit
- 1 tbsp lemon zest (freshly grated)
- 2 large eggs, at room temperature
- 1 cup whole milk, at room temperature
- 1 tbsp fresh lemon juice
- 2 lbs ripe peaches, pitted and sliced
For the Vanilla Bean Whipped Cream
- 2 cups cold heavy cream
- ⅓ cup powdered sugar
- 2 tsp vanilla bean paste
Instructions
Bake the Cake
Preheat your oven to 375°F.
Lightly oil an 8-inch round cake pan. Line the bottom with parchment paper and brush it with a bit more olive oil. Dust the entire inside with 1 tablespoon of flour, tapping out any excess.
In a large bowl, whisk together the remaining 1½ cups flour, salt, baking powder, and baking soda.
In another bowl (or a stand mixer with a paddle attachment), combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and pale yellow.
Add the eggs and beat on high speed until the mixture is light and airy, about 3–5 minutes.
Turn the mixer to medium and slowly drizzle in the olive oil. Once it’s incorporated, add the milk and lemon juice. Mix on low just until combined.
Add half the dry mixture and mix on low. Once mostly combined, add the rest. Mix just until the batter is smooth—don’t overmix.
Pour the batter into the prepared pan and sprinkle about 2 tablespoons of sugar on top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then loosen the edges with a knife and turn it out onto a rack. Let it cool completely—at least an hour.
Prepare the Peaches
- In a bowl, toss the peach slices with a few tablespoons of sugar (adjust depending on their sweetness). Let them sit for 10–15 minutes so they release their juices and soften slightly.
Make the Whipped Cream
- In a mixing bowl, combine the cold cream, powdered sugar, and vanilla bean paste. Beat on high speed until stiff peaks form—about 2–3 minutes.
- Store in the fridge until ready to serve. It will stay fluffy for a few hours.
To Serve
Slice the cake into eight pieces. Plate each slice with a generous spoonful of the macerated peaches and a dollop of whipped cream. Serve immediately and enjoy every bite.
FAQs
Can I use a different fruit instead of peaches?
Absolutely! This cake pairs beautifully with a wide range of seasonal fruits like strawberries, plums, nectarines, cherries, or even a medley of berries. Just adjust the sugar when macerating based on how sweet or tart your fruit is.
What kind of olive oil should I use?
Choose a good-quality, mild extra-virgin olive oil. A robust or peppery oil can overpower the flavor of the cake. Look for one labeled “fruity” or “delicate” if you’re unsure.
Can I make this cake ahead of time?
Yes! The olive oil cake can be made a day in advance. Once cooled, wrap it tightly in plastic wrap and store at room temperature. Add the fruit and whipped cream just before serving for best results.
What if I don’t have vanilla bean paste?
No problem—use 2 teaspoons of pure vanilla extract instead. The flavor will still be delicious, though it won’t have the same speckled appearance from the vanilla bean seeds.