There's something magical about a dessert that combines simplicity with elegance, and this Olive Oil Cake with Peaches and Cream is precisely that. It's the kind of recipe that feels indulgent yet wholesome, rustic yet refined. With the lush aroma of Watkins Organic Pure Vanilla Bean Paste and the juicy sweetness of canned peaches, this cake is poised to become your next go-to treat for summer gatherings or cozy weekend baking sessions.

Why Olive Oil Cake?

Olive oil cake has long been a staple in Mediterranean kitchens, and for good reason. The olive oil keeps the crumb moist and tender, imparting a subtle, fruity richness that pairs beautifully with stone fruits like peaches. Unlike butter, olive oil remains liquid at room temperature, which helps maintain the cake's luscious texture even days after baking. Plus, it's an excellent way to make a cake feel just a touch more virtuous.

The Star Ingredient: Watkins Organic Pure Vanilla Bean Paste

What sets this cake apart is the unmistakable depth of flavor that Watkins Organic Pure Vanilla Bean Paste brings. Made with real vanilla bean specks, this paste is far superior to your average extract. It delivers a creamy, fragrant boost that enhances every bite, especially in the whipped cream topping. It's like giving your dessert an elegant, aromatic upgrade.

Ingredients You'll Need

For the Cake:

• 1 3/4 cups all-purpose flour

• 3/4 cup granulated sugar

• 1/2 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 3 large eggs

• 1/2 cup extra virgin olive oil

• 1/2 cup whole milk

• 2 tablespoons Watkins Organic Pure Vanilla Bean Paste

• Zest of 1 lemon (optional, but highly recommended)

• 1 cup canned peaches, drained and chopped (reserve some slices for garnish if desired)

For the Cream:

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon Watkins Organic Pure Vanilla Bean Paste

How to Make Olive Oil Cake with Peaches and Cream

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Set aside.

3. Combine Wet Ingredients

In another bowl, beat the eggs, then add the olive oil, milk, vanilla bean paste, and lemon zest. Mix until well combined.

4. Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped canned peaches gently to avoid breaking them up too much.

5. Bake

Pour the batter into the prepared pan and smooth the top. Bake for 35 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

6. Make the Vanilla Bean Cream

While the cake is cooling, whip the heavy cream with the powdered sugar and vanilla bean paste until soft peaks form. This luxurious topping is the perfect complement to the fruity, tender cake.

7. Assemble and Serve

Serve the cake slices topped with a generous dollop of the vanilla bean cream and a few extra peach slices for a beautiful finish.

Tips for the Best Olive Oil Cake

• Use high-quality olive oil: Extra-virgin olive oil adds a more pronounced flavor. Choose one with a fruity, mild profile.

• Don't overmix: This helps keep your cake light and tender.

• Let it rest: The flavors deepen if you let the cake sit for a few hours or overnight.

Variations and Serving Ideas

• Add nuts: Chopped almonds or pistachios can add a crunchy texture.

• Make it boozy: Adding a splash of peach schnapps or amaretto to the cream adds an adult twist.

• Grill your peaches: For a smoky-sweet topping, grill peach slices before garnishing.

This recipe ticks all the right boxes for a perfect Summer treat. It features seasonal ingredients (peaches), a trending dessert style (olive oil cake), and a premium product (Watkins Vanilla Bean Paste) that readers may specifically search for. 

Final Thoughts

Whether you're hosting a summer brunch or just treating yourself to a weekend bake, this Olive Oil Cake with Peaches and Cream delivers elegance and comfort in every bite. With Watkins Organic Pure Vanilla Bean Paste as the backbone of flavor, it's a dessert that's as sophisticated as it is straightforward. Try it once, and it might just become your new favorite way to eat peaches.

Happy baking!