Yield: 1 cake (8-inch round)
Prep Time: 25 minutes
Bake Time: 35–40 minutes
Cool Time: 1 hour
Ingredients
For the Olive Oil Cake
- ¾ cup extra-virgin olive oil, plus more for preparing the pan
- 2 cups all-purpose flour, plus 1 tbsp for dusting
- 1 tsp kosher salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 cup sugar, plus 2 tbsp for sprinkling
- 1 tbsp freshly grated lemon zest
- 2 large eggs, at room temperature
- 1 tbsp fresh lemon juice
For the Fruit
- 2 pounds ripe peaches
For the Buttercream
- 1 cup (2 sticks) butter, room temperature
- 3 cups powdered sugar
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
Instructions
1. Preheat and Prepare the Pan
Preheat oven to 375°F.
Coat an 8-inch round cake pan with olive oil. Line the bottom with parchment paper, lightly brush the parchment with olive oil, and dust the inside of the pan with 1 tbsp flour, tapping out any excess.
2. Combine Dry Ingredients
In a large bowl, whisk together 1¾ cups flour, salt, baking powder, and baking soda.
3. Mix the Batter
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine sugar and lemon zest.
Use your fingers to massage the zest into the sugar to release the oils.
Add eggs and beat on high speed until light and fluffy, about 3–5 minutes.
With the mixer on medium, slowly stream in the olive oil and beat until fully incorporated, about 2 minutes.
Add lemon juice and mix on low until combined.
4. Combine Wet and Dry
Stop the mixer and add half of the dry ingredients, mixing on low until mostly incorporated.
Add the remaining dry ingredients and mix until just combined. Do not overmix.
5. Bake the Cake
Pour the batter into the prepared pan and sprinkle 2 tbsp sugar evenly over the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.
6. Cool
Let the cake cool in the pan for 10 minutes, then run a knife around the edge to loosen. Invert onto a rack and cool completely, at least 1 hour before slicing or frosting.
Make the buttercream or whipped cream:
Beat butter until light and fluffy, 2-3 minutes. Gradually add powdered sugar, then vanilla, salt, and cream one tablespoon at a time until smooth and silky.
To serve: Spread the buttercream over the cooled cake and pile high with peaches. So fresh and cozy!