Basil-Peach Olive Oil Cake with Honey Glaze

Olive oil cakes trace their tender crumb to Mediterranean kitchens, where fruity oil stands in for butter. Fresh basil and ripe peaches fold into this honey-glazed cake, lending each slice a bright summer perfume.

Serves 8 · 20 min prep · 40 min cook

Estimate for one serving

• 380 cal
• 5g protein
• 48g carbs
• 19g fat
• 2g fiber

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Ingredients

• 3 medium ripe peaches
• 3/4 cup extra-virgin olive oil
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 1/4 cup packed fresh basil leaves
• 3 tbsp honey
• 1/2 cup powdered sugar
• 1 tbsp fresh lemon juice

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment.
2. 2Finely chop the basil. Pit and dice two peaches into small cubes; thinly slice the third peach for the top.
3. 3In a large bowl whisk the olive oil and granulated sugar until combined, then whisk in the eggs one at a time followed by the yogurt and vanilla until smooth.
4. 4In a second bowl whisk the flour, baking powder, and salt. Add the dry ingredients to the wet and fold gently until just combined.
5. 5Fold in the diced peaches and chopped basil so they are evenly distributed without overmixing.
6. 6Scrape the batter into the prepared pan, smooth the top, and arrange the peach slices in a loose spiral on the surface.
7. 7Bake until the cake is golden, springs back when lightly pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs, 35 to 42 minutes.
8. 8Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack, peel off the parchment, and turn right-side up to cool further.
9. 9Whisk the honey, powdered sugar, and lemon juice into a thick but pourable glaze.
10. 10Drizzle the glaze over the slightly warm cake so it catches in the peach slices, let set 10 minutes, then slice and serve.