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5 from 7 votes

Peach raspberry olive oil cake

This peach raspberry olive oil cake is super moist with tender chunks of sweet peaches and pockets of juicy raspberries.  
Prep Time15 mins
Baking time45 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Vy Tran


  • 4 small yellow peaches, sliced
  • 1/2 cup raspberries
  • 3/4 cup olive oil and extra for brushing
  • 2 medium eggs
  • 1/2 cup plain Greek yogurt
  • 3/4 cup granulated sugar
  • 1/2 tbsp vanilla extract
  • 1 1/4 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tbsp turbinado sugar


  • Preheat the oven to 350 degrees F.
  • Line a 8x12 inch rectangular cake pan with parchment paper. Brush the bottom and sides with olive oil.
  • Place sugar, olive oil, eggs, yogurt, and vanilla extract in a large bowl and whisk until well combined.
  • Place a fine mesh sieve directly over the bowl, and sift in dry ingredients (flour, baking powder, baking soda, and salt)
  • Whisk in dry ingredients until well combined.
  • Pour the cake batter into the prepared cake pan. Smooth the top with an offset spatula.
  • Top the batter with peach slices and raspberries, pressing down gently.
  • Sprinkle turbinado sugar over the top.
  • Bake for 40-45 minutes until golden brown or a toothpick inserted in the middle comes out clean. Let the cake cool in the pan.
  • When ready to serve, cut the cake into 12 squares.