Peach and Rosemary Olive Oil Cake with Golden Balsamic Vinegar

Peach Oil and Vinegar Cake

Peach and Rosemary Olive Oil Cake with Golden Balsamic Vinegar is a simple but dramatic cake. Olive oil makes it surprisingly moist.

Peach and Rosemary Olive Oil Cake with Golden Balsamic Vinegar 

Print This Recipe Total time Yield 8–10Source Adapted from IndieculinaryPublished
Peach Oil and Vinegar Cake


  • cooking spray (as needed)
  • 3 ripe but firm peaches (peeled, pitted and cut into ½‑inch dice)
  • ¼ cup brown sugar
  • ½ cup golden balsamic vinegar (divided)
  • 2/3 cup (plus 1 tablespoon) extra-virgin olive oil (divided)
  • 1 tablespoon honey
  • 1 cup granulated sugar
  • ½ cup buttermilk
  • 3 large eggs
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon minced rosemary
  • whipped cream (for serving)


Preheat the oven to 350 degrees F.

Spray a 9x4-inch loaf pan with cooking spray. Line the bottom parchment paper; spray the paper too.

Prepare the peach topping: Spread the diced peaches evenly across the bottom of the prepared loaf pan. Press them gently to compact, however, don’t smash the peaches. Set aside.

Combine the brown sugar, ¼ cup golden balsamic vinegar, 1 tablespoon olive oil, and honey in a stainless steel saucepan. Set the pan over medium-high heat and bring to a boil, whisking frequently. Lower the heat to medium-low and simmer, about 10 minutes, until reduced to a syrup. Remove from heat and let cool slightly, then pour carefully over the peaches. Don’t overfill with syrup. Stop when the syrup is almost level with the top of the peaches.

Make the cake batter: In a medium bowl, whisk together granulated sugar, buttermilk, remaining ¼ cup vinegar, and eggs.

In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and rosemary.

Add the wet ingredients to the dry ingredients in three additions; mixing well between each addition. Similarly, add the remaining 2/3 cup olive oil in three additions until well combined.

Carefully pour the batter over the peaches. Pour slowly enough so as not to disturb the peaches in syrup.

Bake the cake: Move the pan to the heated oven and bake for 15 minutes. Turn oven temperature down to 325 degrees and bake for an additional 30–40 minutes, until a tester inserted into the center of the cake comes out clean but moist. Rotate the pan halfway through baking.

Let cake cool in pan for 10 minutes, then run a knife between the cake and the pan to make sure it is completely loosened, then let cool completely on a wire rack. Once cool turn the cake out onto a serving plate and peel off the parchment if necessary. If some of the peaches become dislodged gently replace them on top. 

Serve with a dollop of whipped cream on each serving.