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Peach Olive Oil Cake
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Peach Olive Oil Cake

Peach Olive Oil Cake is the perfect send off to summer. Delicious ripe peaches that are bursting with flavor layered beautifully on top of a moist lemony olive oil cake.
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 5 mins
Yield: 8 servings


  • 1-2 ripe peaches sliced ½" thin

Wet ingredients:

  • 1 cup + 1 tablespoon granulated sugar divided
  • zest 1 lemon
  • 3 large eggs room temp
  • 1 cup extra virgin olive oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt


  • Preheat your oven to 350℉ and prep an 9" springform cake pan (parchment on the bottom, spray all over with non-stick spray).
  • In a bowl, massage together the lemon zest and sugar for about 1 minute until fragrant. Whisk in the eggs until combined. Then whisk in the remaining wet ingredients - extra virgin olive oil, buttermilk, and vanilla extract.
  • In a separate bowl, mix together the all-purpose flour, baking powder, baking soda, and sat. Whisk the dry ingredients into the wet. Once combined, pour into the prepped cake pan. Place the slices of peaches in one layer on the top of the cake. Sprinkle evenly with the 1 tablespoon granulated sugar.
  • Bake for 50-60 minutes, until a toothpick or cake tester comes out clean (or with only a few tiny crumbs). Allow to cool for 30 minutes in the pan.
  • Serve with a sprinkle of powdered sugar and/or whipped cream!


Calories: 515kcal | Carbohydrates: 56g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 469mg | Potassium: 134mg | Fiber: 1g | Sugar: 32g | Vitamin A: 200IU | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: cake
Author: Haley
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