“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
Ingredients:
- 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
Directions:
- 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.
Yum this looks fantastic!! I can’t wait for summer in Australia! I am missing all the delicious stone fruit. I will be putting this recipe aside for when they return!
Frankie this is just wonderful so when you have peaches again…in our winter days without them…bake this cake and let me now how it turns out. Thanks.
This looks soooo good but I am so excited by the print button! I must have used a whole cartridge fo ink printing several of your recipes. This is a fantastic addition. Thank you.
Thanks and I am very excited about figuring out how to do this where it looks pretty and not intrusive on my blog.
This looks amazing Teresa! I am definitely giving it a try! Love it! 😊
Thanks so much and great to see you over here at Food on Fifth!
…gluten free or not…I want one…
Hey Ed, I just made it gluten free as a scientific experiment in baking with that kind of flour. Most gluten free stuff is not so delicious so I have been on a quest just for the fun of it to come up with really good gluten free desserts that do not taste chalky. It is equally good with regular flour. Get Judi to whip you up one!
This look so good and juicy. You have so put me in the mood for peaches and I’m thrilled to hear about the olive oil in Georgia.
I know I am just dying to get in the car and drive down to see the orchards of olive trees. Sounds divine. Thanks Angela.
So so lovely! Looks delicious…I actually have a pineapple standing by for an upside down pineapple cake but maybe next time I should try peaches 🙂
Oh I think pineapple upside down cake sounds pretty yummy as well. It is one of my favorite things from childhood that my mother used to make with the pineapple all caramelized..yum. Thanks for stopping by.
Hey there Teresa, this is a gem of a blog, thank you so much….where did you find that flower….looking forward to more recipes…..
Oh mercy how great to see you here at Food on Fifth. How are you? This blog is such fun for me as I love to experiment in the kitchen with new ideas and products just to see if they turn out. The flowers are leeks that I let go to seed! Accidently I might add. Along with the orange honeysuckle they made a nice arrangement.
Yes, the gluten free is the flour…a new one I just discovered in Krogers that I wanted to try out as it already has the xanthan gum in it which means it is ready to bake with. I have tried lots of brands and this one worked with no fuss. Hope you are well. T
ah yes, that would be flour…the gluten free?
Yes ma’am. T
so peachy good, i had 2 pieces and i’m not ashamed of that!
Never ever be ashamed of eating 2 pieces of good cake! Ever!
yippee….love the new easy recipe print ability!!!
I know Barbara…it was so easy to do after I figured it out!! Thanks.
love it. I’m always a little hesitant to use all olive oil in a cake. Not sure why. Just am…..But I shall try it….yum. Jill
You know Jill I first started thinking about olive oil cakes when we did the photo shoot with the olive oil pound cakes a few months ago….”Poundless Pound Cakes”. I made the Blood Orange Pound Cake for an earlier post and it was so moist and good for days after it’s being baked so now I am just fascinated with this idea. Thanks for stopping by Food on Fifth.
I have yet to bake a cake with olive oil but this recipe looks very good. I like cakes that are pudding like and not overly sweet. As always a beautiful post.
Thanks Gerlinde. Let me know if you try an olive oil cake. I would like to know how it turns out.
This is one beautiful looking cake!! Perfect summer dessert.
Ami it really is and very easy. Fresh local peach season is short and sweet here in Tennessee so I try to eat as many as possible!
Reblogged this on MINDS EYE and commented:
MAN! This is amazing! Looking forward to making this 🙂
Thanks Teresa!
Thank you and for giving me a shout out on your reblog.
This cake is stunning! Love peaches in cakes- so delicious and flavourful!
I appreciate your stopping by and leaving such a nice comment Jess.
The Best
So beautiful and very interesting…who knew ?
Wouter and Whitney…thanks so much for stopping by and being some of my favorite taste testers!
Teresa. another beautiful peach recipe! I came to find the peach pie and got waylaid by everything else! My peaches are ripening in a brown bag with a banana for company and I can’t stop thinking about your pie. Now that has to contend with cake! Decisions, decisions!
Really want to try this recipe, looks really good and loving the fact it’s gluten free.
This cake sounds/looks perfect for my dinner party tonight! One question tho– am I misreading or does this make 2 cakes?
Oops Alexis my mistake which I will correct right now! So sorry. One cake! Thanks so much.
Great! Thank you! Will make this afternoon — can’t wait! It’s just the recipe I was looking for
Can I actually ask another question? I don’t have gluten free flour– you think I’m better off with cake flour or all purpose?
Thanks!
Great cake! Used cake flour, left skin on peaches and baked in a 9″ spring form pan. Turned out perfect! Only thing to report is that I had to cook it much longer before it was set in the middle– probably around an hour and a half. But so gooey and delicious!
My guests loved it– will surely make again.
Thank you!
Beautiful photos and I love your blog! I am so new to blogging and WordPress (started in Jan. 2015) but not new to obsessing over good food. How did you get the recipe box at the bottom of your posts? Is this something that you pay extra for? Thanks for letting me stroll around and learn from you ! Gonna try this recipe because I’ve been wanting to make an olive oil cake and want to move to GA… so it’s a perfect combo:)
Reblogged this on Royal Graffiti.
Again great discovery !