Nana is in the house cabin this weekend and Nana LOOOVES fruit desserts. Upon her arrival she was already talking about, and excited to make, a new recipe she'd just spotted in the latest addition of Sunset Magazine - Campfire-Glazed Peaches + Figs with Olive Oil Cake. Unable to find figs, a cast-iron skillet or a logical reason to build a campfire in 100 degree heat, she opted to macerate peaches and strawberries on stove-top instead.
This creation was incredible and so perfect for a hot summer night. The cake was similar to angel's food cake, but with a thicker and sweeter outer crust that offered just the right about of crunch to each bite.
This one is absolutely getting filed under *Favorites* - right after I eat a piece for breakfast.
Olive Oil Cake with Fresh Summer Fruit
- 2 large eggs
- 1 2/3 cups sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3/4 cup whole milk
- 1 cup mild extra-virgin olive oil
- 1 teaspoon lightly packed lemon zest
- 3 tablespoons lemon juice
- Macerated fruit
- Sweetened whipped cream
- Preheat oven to 375°. Butter a 10-in. round and 2-in.-deep cake pan. Set a piece of parchment paper, cut to fit, inside, then butter parchment and dust pan with flour. Set aside.
- Beat eggs in a large bowl with a mixer, using the whisk attachment, until frothy. Gradually add sugar and beat on high speed until mixture is pale and leaves a ribbon when you lift whisk, 6 to 8 minutes; scrape bowl halfway through.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Whisk milk, oil, and lemon zest and juice together in a large measuring cup.
- Add one-third of dry ingredients, then half of wet ingredients to egg mixture, beating after each addition until smooth; continue until all are added and stop a couple of times to scrape inside of bowl.
- Pour batter into prepared pan and set in oven. Immediately turn down heat to 350°. Bake until cake pulls away from pan and a toothpick inserted in center comes out clean, 50 to 55 minutes.
- Cool on a rack 15 minutes, then loosen cake from pan with a knife. Turn out onto a plate, remove parchment, and carefully flip cake back onto rack. Let cool completely.
- Make ahead: Up to 2 days, wrapped airtight.
Adapted from this recipe, Nana macerated 3-1/2 pounds of peach and strawberry with butter and sugar on the stovetop. It could NOT have worked better! Serve warm fruit on top of a slice of cake and with a giant dollop of freshly whipped cream.
Now what are you waiting for?!?