“Upside Down Olive Oil Peach Cake”(Gluten Free)
This past week has been busy in a fun way. Photo shoots both editorial and commercial, celebrations of a new cookbook release that I worked on, and a weekend full of the World Cup and a lazy baking Saturday. The other fun thing for me is that as of today I am adding a “printable recipe” at the end of all my posts! This will make it easier for you to try out some of the offerings from Food on Fifth.
I do think I have a case of “peach madness” this summer. I blame this totally on the arrival of “The Peach Truck” in Nashville from Georgia with bags and bags full of delicious peaches. I eat them rinsed, fuzz and all, on cereal, on toast. I have made frozen yogurt, pies and more recently this upside down cake using peaches and olive oil along with a flour I ran across in the grocery store a few days ago…Domata Gluten Free Recipe Ready Flour.
I realize that everyone knows about Georgia Peaches, but are you aware there is a thriving olive oil business down in Lakeland, Georgia…acres and acres of olive trees? I didn’t until I was given a bottle by cookbook author, Matt Moore, while working on a photo shoot with him. Amazingly good and perfect for my cake. A belated thanks Matt.
Whether testing recipes for clients or cooking at home I always gather and measure all my ingredients before I start just to make sure I have everything I need. I find it very annoying to get to the middle of a recipe and realize I am short an egg or do not have enough milk. Very annoying.
I used a fluted pan just because I think it is pretty.
I let this cake cool for about 30 minutes before turning it out onto a plate.
Flipped out onto a plate & ready for a powder sugar dusting. Love the color of those peaches!
So pretty and moist, with an almost pudding-like texture and nice crispy edges. Not too sweet (you know I do not like overly sweet desserts) with the flavor of the peaches coming through strong.
Why an olive oil cake? Olive Oil in a cake never “sets up” again as does butter or solid veg shortening after the dessert cools, therefore the cake is much more moist and stays that way. I made a pound cake using olive oil & Blood Oranges and it was fantastic. For a more lucid and exact explanation as to why cakes made with olive oil are more tender check out this article by Fine Cooking.
Of course we ate a slice while the cake was still warm on Saturday, but the next day, chilled, it was still as good…in fact so good that my friend Terry M. ate 2 pieces while we worked the Sunday NYTimes Crossword puzzle! Yep, that good.
Upside Down Olive OIl Peach Cake
- 2 cups gluten-free baking flour (Domata is the brand I used), or all-purpose flour
- 1 1/2 cups raw or turbinado sugar
- 1 1/2 tsp salt
- 1/2 tsp each baking soda and baking powder
- 1 1/3 cups good quality olive oil
- 1 1/4 cups whole milk
- 3 eggs
- the zest from one orange + the juice
- 4-5 fresh peaches peeled and sliced
- powdered sugar for garnish/serving
- Preheat oven to 350 degrees.
- Whisk together the flour, salt, baking powder and baking soda in a bowl.
- Using a mixer blend together the olive oil & sugar. With mixer running drizzle in olive oil. Scrape down sides of bowl as need be. Turn mixer to low and add eggs & milk.
- Add orange zest, orange juice and flour with mixer on low-speed just until well blended.
- Place sliced peaches in the bottom of a well-greased 8 or 9 inch baking pans. Pour batter on top of peach slices and spread evenly.
- Place in oven and bake for 40 to 45 minutes until cake in set in the middle and is golden brown. If cake starts to get too brown cover loosely with a sheet of foil.
- Remove from the oven. Let cool on a rack and serve at room temp or chilled.
- Dust with powdered sugar when serving if desired.