I am a little bit obsessed with olive oil cakes. The first time I tried one was actually when Trevor made me a recipe that I had been eying for a long time but hadn’t gotten around to making. Even though baking isn’t really his thing, I think the two of us devoured the entire cake within 24 hours. Which is a shame, because my favorite thing about olive oil cakes is, unlike other cakes, they are just as good to snack on after a day or so because they stay fresh.
For this cake, I decided to make it a little more summery with the addition of peaches. The cornmeal adds a little extra texture to this not too sweet cake. We added a dollop of honey mascapone to make it more dessert like, but you could get away with serving this as a snacking or breakfast cake.
- ¼ cup butter, melted
- ½ cup brown sugar
- 2-3 peaches, sliced
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1½ cups sugar
- 1½ teaspoons kosher salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1⅓ cups extra-virgin olive oil
- 1¼ cups milk
- 3 large eggs
- 2 tablespoons grated orange zest
- ½ fresh orange juice (from about 2 large oranges)
- 1 cup mascapone
- 1 tablespoons honey
- Preheat oven to 350 degrees. Pour melted butter into the bottom of a 9 inch cake pan. Sprinkle with brown sugar, then arrange peaches in a single layer on top of the brown sugar.
- In a medium sized bowl, whisk together the flour, cornmeal, sugar, salt, baking soda, and baking powder. In a large bowl, whisk together the olive oil, milk, eggs, orange zest, and orange juice. Add dry ingredients, and stir until combined. Pour batter over prepared pan with peaches in it, then bake in preheated oven from about 60 minutes, until top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven, and let cool in pan for 20-30 minutes. Turn out onto serving dish. In a small bowl, stir together honey and marscapone for serving.
This cake is what I call a perfect dessert, no frosting so I can eat a huge slice and not feel TOO bad! I love peach and cornmeal cakes, and that honey mascarpone sounds dreamy.
Hope you are doing well!