Makes 1 9-inch Cake

I love the delicious combination of peaches, fresh thyme, and toasted pine nuts in this simple, rustic, olive oil cake.  It is perfect at the end of a late summer meal.  Choose the ripest yellow peaches you can find for this dessert.

Ingredients

3 yellow peaches, peeled, pitted, and cut into 1-inch chunks

1/2 cup pine nuts, toasted

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 cup granulated sugar

4 large eggs

1 cup extra-virgin olive oil

Juice and zest of 1 lemon

1 tablespoon fresh thyme leaves, chopped

Confectioners’ sugar for serving

Instructions

Preheat the oven to 350°F.  Butter a 9-inch cake pan and add parchment paper to fit and then butter the parchment paper.  Set aside.

In a medium bowl, combine the flour, baking powder, baking soda and salt.  Set aside.

In a mixing bowl, beat the sugar and eggs until combined, approximately 2 minutes.  Add the olive oil and lemon juice and mix for 1 minute longer.  Add the flour mixture and mix until combined.  Fold in the thyme and lemon zest.

Pour the batter into the cake pan and bake for 45-50 minutes.  Remove from the oven and cool on a rack for 15 minutes.

Remove the cake from the pan and place on a platter.  Sprinkle the pine nuts and the confectioners’ sugar over the top of the cake.  Garnish with fresh thyme sprigs and a few peach slices, if desired.  Serve.