Imagine sinking your fork into a moist, golden pound cake that whispers of French bakeries and summer's sweetest peaches. This Olive Oil Peach French Pound Cake isn't just a dessert—it's a culinary journey that transforms simple ingredients into an extraordinary experience. With its rich olive oil base and bursts of juicy peach in every bite, this cake promises to transport your taste buds to the sun-drenched orchards of Provence, making every slice a moment of pure, decadent bliss.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 cup olive oil
- 1 cup sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups diced peaches
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, ensuring all surfaces are evenly coated to prevent sticking.
- In a large mixing bowl, whisk together the olive oil and sugar until well combined and slightly lighter in color, about 2-3 minutes.
- Add eggs one at a time, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next.
- Sift together the all-purpose flour and baking powder in a separate bowl to remove any lumps and ensure even distribution.
- Gently fold the dry ingredients into the wet mixture, stirring carefully to maintain a smooth, consistent batter. Add vanilla extract and mix until just combined.
- Carefully fold in the diced peaches, being gentle to avoid breaking the fruit pieces and distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10 minutes, then carefully turn out onto a wire rack to cool completely.
- Once cooled, slice and serve. Optional: dust with powdered sugar or serve with a dollop of whipped cream.
Tips
- Use room temperature eggs and ingredients to ensure smoother mixing and better cake texture.
- Choose ripe but firm peaches for the best flavor and texture—overripe peaches can make the cake too wet.
- Toss peach pieces in a little flour before adding to the batter to prevent them from sinking.
- Don't overmix the batter; mix just until ingredients are combined to keep the cake tender.
- Check the cake's doneness early—every oven is different, so start checking around 45 minutes.
- Let the cake cool completely before slicing to maintain its structural integrity.
- For an extra touch of elegance, serve with a light dusting of powdered sugar or a dollop of fresh whipped cream.
Nutrition Facts
Calories: 518kcal
Carbohydrates: 53g
Protein: 6g
Fat: 30g
Saturated Fat: 5g
Cholesterol: 93mg
