Peach, Basil and Olive Oil Coffee Cake

Prep Time: 15 min
Inactive Time: 30 min
Cook Time: 1 hr
Total Time: 1 hr 45 min
Servings: 12
  • Cake Batter:
  • 2 pounds ripe peaches
  • 1 1/2 cups granulated white sugar, divided
  • 1/4 to 1/2 cup buttermilk, depending on how much juice is exuded from the peaches
  • 1 1/2 tbsp chopped fresh basil
  • 1/2 cup Fillipo Berio extra virgin olive oil
  • 2 tsp vanilla extract
  • 4 tsp baking powder
  • 1 tsp kosher salt
  • 2 large eggs
  • 3 1/2 cups all-purpose flour
  • Crumb Topping:
  • 1 cup all-purpose flour
  • 2/3 cup packed dark brown sugar
  • 1/2 cup sliced almonds
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 cup Fillipo Berio extra virgin olive oil
      • Peel and cut peaches into 1-inch chunks. Place in a bowl with 1 cup of the sugar. Stir to combine then cover with plastic wrap and let sit for 30 minutes.
      • Meanwhile make the crumb topping by combining the flour, brown sugar, almonds, cinnamon and ginger in a medium bowl. Drizzle olive oil over the dry ingredients and toss with a fork until the ingredients clump together in chunks. Cover with plastic wrap and place in the refrigerator while you making the cake batter.
      • Once the peaches have have sat, preheat the oven to 350ºF. Spray a 9 x 12 x 2 inch baking pan with cooking oil.
      • Spoon the peaches with slotted spoon into another bowl. Measure the peach juices in a liquid measuring cup. You should have about 1/2 cup to 3/4 cup of liquid. Add enough buttermilk to the cup to equal 1 cup of liquid.
      • Add the remaining 1/2 cup of sugar to the bowl of a stand mixer fitted with a paddle attachment. Add the chopped basil, olive oil, vanilla, baking powder and salt to the bowl. Turn the mixer on to low speed, mixing until combined, about 30 seconds. Add eggs, one at a time, waiting until the first one is incorporated before adding the second one.
      • Add the flour and buttermilk mixture to the batter, alternating between the two in four additions (half the flour first, half the liquid, remaining flour, ending with liquid). Remove the bowl from the mixer. Fold the peach chunks (and any remaining liquid at the bottom of the peach bowl) to the batter.
      • Pour the batter into the prepared pan and spread evenly. Sprinkle crumb topping over the cake top. Bake in the oven 50 to 60 minutes or until a toothpick inserted into the middle of the cake comes out clean. Let cool in the pan on a wire rack until room temperature before serving.


      Tip: Macerating ripe peaches (letting the peaches soak in sugar for a period of time) pulls out their moisture. Use peach juice liquid in the cake itself, makes sure all that flavor gets added back into the cake. Just make sure to leave time for peaches to sit when planning to make this cake.


      Credit: Irvin Lin
      Eat the Love (
      @eatthelove on all social media.



    Appetizers & Snacks

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Virgin

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