Sweet Peach Olive Oil Cake

On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices.

By Kristen KishPublished: May 16, 2013

Yields:

12

Cook Time:

20 mins

Total Time:

1 hr 30 mins

On Top Chef, Kristen Kish's winning menu included fennel pollen olive oil cake. She makes the simplified version here with peach slices.

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Ingredients

1. Step 1Preheat the oven to 350 degrees F. Line a 9- by 13-inch baking pan with parchment paper and coat with vegetable oil spray. In a bowl, toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar, and the salt. Let stand until juicy, about 15 minutes.
2. Step 2In a bowl, whisk the eggs, the remaining 3/4 cup of sugar, and 1 1/4 cups of olive oil. In another bowl, whisk the flour, baking powder, and baking soda. Whisk the dry ingredients into the egg mixture. Fold in the peaches and juices. Scrape the batter into the pan; bake for 35 minutes, until golden and a toothpick inserted into the center comes out clean. Let cool slightly, then serve with Greek yogurt.
  
  Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.