Ingredients
Serves 6-8
Peach Topping
- 4-5 peaches, washed and dried
- 3 Tbsp Corto TRULY® Extra Virgin Olive Oil
- ⅓ cup brown sugar
- pinch of salt
Cake Batter
- 1 cup flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 eggs, room temperature
- ⅔ cup granulated sugar
- ⅓ cup Corto TRULY® Extra Virgin Olive Oil
- ⅓ cup whole milk
- 1 tsp vanilla
Directions
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper. Slice peaches in half and remove the pits. Slice into 1-inch-thick peach slices. Set the peaches aside.
For the Peach Topping
Drizzle 3 Tbsp TRULY® into the lined cake pan, rotating until the parchment is evenly coated. Sprinkle it with brown sugar and salt. Arrange the peach slices pit-side down in the pan in a design of your choosing. About 6-8 peach slices should fit nicely. Set aside.
For the Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, whisk together the eggs and granulated sugar for about 1 minute, until light and fluffy. Whisk in TRULY®, whole milk, and vanilla. Fold in the dry ingredients until just combined.
Pour the Cake Batter over the Peach Topping and bake for 40-50 minutes, until golden brown and a toothpick inserted into the center comes out clean. Cool in the pan on a wire rack for 10-15 minutes. Run a knife along the edge of the pan. Place a serving plate over the cake and carefully invert. Lift off the pan and peel away the parchment paper.