Sweet Peach Olive Oil Cake from Top Chef Winner Kristen Kish

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In honor of the premiere of Top Chef New Orleans tonight, I have a recipe from last season’s winner, Kristen Kish. This is the perfect time to try this recipe since you may still be spotting peaches here and there in the grocery store, as I am (I realize they are likely coming from California…). If peaches have disappeared from your store’s aisles, frozen peaches would do just fine here too. Heck, you could even get crazy and use blueberries or strawberries instead.

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Over the past few months, I have seen a ton of olive oil cake recipes and I wanted to see how one might turn out. Admittedly, it sounds wierd.  But it turned out surprisingly delicious (and was a huge hit at a family dinner). It was very moist, and not too sweet. While it is tasty at room temperature as well, I would recommend serving it hot out of the oven, maybe with a scoop of vanilla ice cream on top.

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Sweet Peach Olive Oil Cake (from Food and Wine Magazine, June 2013)

3 ripe (or frozen) peaches, thinly sliced

1 1/2 cups extra-virgin olive oil (here I think it is worth splurging on some high quality olive oil)**

1 cup plus 2 tablespoons granulated sugar

1/2 teaspoon kosher salt

3 large eggs

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1.  Preheat the oven to 350 degrees.  Spray the bottom of a 9×13 baking pan with cooking spray and line with parchment paper.  Slice the peaches thinly with the skin on.  Toss the peaches with 1/4 cup of the olive oil, 1/4 cup plus 2 tablespoons of the sugar and the salt.  Let this stand and get all liquidy and delicious while you prepare the remaining ingredients.

2.  In a bowl, whisk the eggs, the remaining 3/4 cup of sugar and 1 1/4 cups of olive oil.  Note – I did not think that this required taking out a hand mixer.  I just used a hand whisk.  In another bowl, whisk the flour, baking powder and baking soda.  Whisk the dry ingredients into the egg mixture.  Fold in the peaches and the juices.  Pour into the greased pan.  I would recommend baking for 35 minutes and then checking the middle with a toothpick to see if it comes out clean.  It needed about 40 minutes in my oven before the middle was cooked through and golden.

Kristen – you are the bomb.  Top Chef New Orleans premieres tonight on Bravo at 10 pm.

Until next summer, beautiful peaches…

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*All images by me.

3 thoughts on “Sweet Peach Olive Oil Cake from Top Chef Winner Kristen Kish

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