Peach Cakes

The recipe for these cakes comes from the NYT cooking section; I used these precious little pans. The key to getting the cakes out perfectly is to generously spray them with Baker's Joy (and I am very specific about this particular product- trust me, I've tried different sprays). I made a few changes to the recipe (would it be cocky to say improvements?) namely swapping out butter for olive oil and reducing the amount of sugar. If you have leftover peach puree you can use it in cocktails or to make margaritas. Also, I always use weights when possible rather than dry measures as I find you typically get a much better result. Don't be tempted to peel the peaches- the skin adds beautiful colored flecks and texture. My love of alcohol may tempt me to add a bit of peach liqueur or bourbon the next time.

1 cup olive oil (not extra-virgin)
2 1/2 cups (320 grams) all-purpose flour
4 ripe, red-hued peaches (a little more than a pound), pitted
1 T fresh lemon juice
3 large eggs plus 1 egg yolk
1 1/2 t vanilla
1 1/4 cup sugar
2 1/2 t baking powder
1/2 t kosher salt
1 cup confectioners' sugar

1. Heat oven to 325º and spray a 4 bundt mold or 1 large bundt pan with Baker's Joy; be sure to cover the surface and especially the crevices carefully.
2. Dice one peach into small pieces.
3. Puree the remaining 3 peaches along with the lemon juice in a blender until completely pureed. Measure out 1 cup of puree and transfer it to a large bowl. Whisk in the olive oil, eggs, egg yolk and vanilla.
4. In another bowl, whisk the flour, sugar, baking powder and salt; add to the peach mixture and whisk until combined. Gently add in the diced peach.
5. Transfer to pan; bake for 30-35 minutes if you are using the mini-bundt pan set or around 70-80 minutes in one large bundt pan. Allow the cake to cool for 10 minutes and then turn out onto a wire rack (as shown in the picture above).
6. For the icing: measure out 1 cup confectioner's sugar into a small bowl; add enough leftover peach puree to form a thick-enough yet thin-enough icing.  Drizzle the icing over the tops of the warm cakes. This cake is actually even better the next day.