I can’t remember when I first made an olive oil cake. It was probably sometimes in the past few years of living in Boston. I do know that I keep reaching for it. Now, I have made myself an Upside Down Peach Olive Oil Cake. What a mouthful?!
When I was thinking of things to make for Peach Week, I wrote a long list of recipes I wanted to try. I got to try a few, some worked, some failed and some would take too long to edit. What I am publishing this week is a curation of my work.
I love olive oil cake. Maybe it is because it is not finicky like a butter-based cake. There is no crazy amount of creaming. The goal of getting things to meld into each other is crazy quick to achieve. Then I get to move on and do other stuff while the cake bakes.
Also, olive oil cakes are super moist. If you are looking for a reason to make this cake. It is the level of moisture each cake holds. Since olive oil is liquid at room temperature, it provides a lovely dose of moisture into the cake. It does not dry out into a crumbly mess.
Adding the peach to the olive oil cake to make an Upside Down Peach Olive Oil Cake seemed simple when I thought of it. When the cake was baked I had mixed feelings about the looks. But then I ate the cake and I knew I had to share it. It wasn’t overly sweet and the freshness of the peach was a beautiful touch. Also, I had it with the almond slives scattered over it for some milky crunch.
Then, since it is Peach Week and I have been testing peach recipes, I covered my slice of Upside Down Peach Olive Oil cake in Peach Lime Curd. The Peach Lime Curd is one of my failed recipes for this week. It just did not behave the way I wanted it. But, it was edible so I poured it as a topping all over my slice of cake. You know how I feel about food waste! Lol.