Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

 Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

It was about to rain and the temperature quite hot that day, but I came home with eight pounds of scrumptious peaches. Peaches are one of my favorite aspects of early summer; they’re one of those fruits I could eat morning, noon, to dusk and never grow tired. And they’re absolutely delicious and juicy when you find them local.Per my usual, I set aside one day out of the week and drove eighty minutes to one of my favorite orchards, just twenty miles west of the quaint city that is Charlottesville, Virginia. The orchard is nestled amongst rolling mountains and the drive there and back is always so peaceful.

Per my usual, I set aside one day out of the week and drove eighty minutes to one of my favorite orchards- just twenty miles west of the quaint city that is Charlottesville, Virginia. The orchard is nestled amongst rolling mountains, making the drive there a scenic and enjoyable one, which is why I love it so.

Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

This recipe makes the first time I have baked an olive oil cake or eaten one for that matter. It took me quite a few times to get it to my liking. At least my chickens were happy with the first few tries. Olive oil cake is on the lighter side when it comes to sweetness, but it’s nevertheless moist, rich, and airy in texture due to the olive oil. The oil flavor is noticeable, but not in an overpowering way. To make it even more delicious, I added freshly cut peaches which are speckled about in each slice of cake. It’s usually eaten with an addition of fresh fruit, powdered sugar, or with some sort of glaze; I thought it best with a pillowy layer of crème Chantilly (whipped cream), sweetened and flavored with honey and a bit of vanilla. 

Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly Olive Oil Peach Cake with Vanilla Honey Crème Chantilly


Olive Oil Peach Cake with Vanilla Honey Crème Chantilly

  ingredients:

240 grams unbleached all-purpose flour, { 2 cups } 

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

150 grams raw cane sugar, { 3/4 cups }

3 large eggs, room temperature

3/4 cups good quality olive oil { extra-virgin }

3/4 cups milk, room temperature

3 large ripe peaches

1/4 cup raw cane sugar

   crème chantilly:

1 cup cold heavy cream

2 tablespoons good quality honey

1 teaspoon pure vanilla extract

   method:

  1. Chop the three ripe peaches into small cubes and place them in a medium-sized saucepan with the sugar. Bring to a boil over medium-high heat, gently stirring often. Once boiling, decrease the heat to low and simmer for 3-4 minutes until the peaches are soft, but not mushy(make sure to stir every few seconds or so so it doesn’t burn) and there seems to be a lot of liquid. Remove from heat and pour the peaches over a sieve to drain the sugary juice*. Cool the peaches before adding to the cake batter. You can cool them quickly by placing them in the refrigerator for a few minutes.
  2. Preheat oven to 350ºF / 177ºC. Grease and line with parchment paper one, 8-inch cake pan (or two 6-inch pans) and set aside.
  3. In a bowl, whisk together the flour, baking powder, and salt until combined. In a separate bowl, beat together the eggs and sugar with an electric hand mixer until pale, fluffy, and thick (3-4 minutes on high speed). Add the oil and beat on low until just combined. Add the flour and milk and stir gently with a wooden spoon or spatula for three turns, then add half of the peaches and stir (gently) until all the ingredients are combined, making sure to scrape the bottom of the bowl for flour. Do not over-mix.
  4. Pour batter into prepared pan(s) and sprinkle in the remaining peaches. Bake for 40 minutes, but check for doneness at 35 minutes. It’s done when lightly golden in color and a toothpick comes out clean after being inserted into the center. Cool in pans for 5 minutes, then gently invert onto wire racks to cool completely.
  5. Place a medium sized bowl and a whisk in the freezer for 3 minutes to chill. Add the cream, honey, and vanilla and whisk by hand until stiff peaks form. This may take up to five minutes. You can also use an electric mixer if you’d like. 
  6. Place the cooled cake on a plate and dollop on the whipped cream. Top with fresh fruit and more honey if you’d like. Store -covered- in the refrigerator for up to three days.

*You can re-use this sugary peach juice in iced tea for a sweet, peachy flavor; or, you could stir it into plain, unsweetened yogurt. Even better, you could pour it all over this cake! 

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