These lemon olive oil cake donuts with cinnamon sugar peaches are seriously delicious! They taste like a sophisticated and super fancy peach cobbler but they are easy to make and will knock the socks off of your guests! I top mine with vanilla ice cream and salted caramel sauce. I also dusted mine with a little powdered sugar and cinnamon. It can also be made into a large cake, baking instructions for that are below. So yummy!
I created with recipe for a small cooking class I was teaching. The theme for the class was summer harvest and peaches were just in season so I really wanted to celebrate them by making this recipe! Everyone at the class loved them!
What you need to make lemon olive oil cake donuts with cinnamon sugar peaches:
Makes 1 – 8-9 inch round cake or 1- 8 x 8 cake or 8 standard cupcakes or 9 doughnuts.
For the cake:
- 2/3rds cup flour
- 2/3rds cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 drops of lemon oil or 1 teaspoon lemon flavoring
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup milk
- 1 tablespoon lemon juice
For the topping:
- 3 peaches or 5 cups frozen or canned peaches – sliced, skins and pits removed
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon butter
Instructions to make the cake:
- Preheat oven to 350 F.
- Grease pans then dust pans with flour, tip pan upside down and tap to remove excess flour.
- In a small bowl, combine flour, sugar, baking powder and salt and stir together.
- Add lemon oil, olive oil, vanilla, egg, milk and lemon juice and whisk batter together until a smooth batter forms.
- Pour batter into greased and floured pans.
- To bake a 8-9 inch round cake OR 8 x 8 square cake ~18-20 minutes or until a toothpick can be inserted and comes back out clean.
Note this cake does not rise a lot, it will stay pretty much flat when fully baked. - Bake cupcakes ~10-12 minutes.
- Bake doughnuts for ~8-9 minutes.
Instructions to make the peach topping:
- Add peaches, cinnamon, sugar, lemon juice and butter to a pan and gently (we don’t want to break up the peaches too much) saute over medium- high heat until sugar dissolves and starts to caramelize.
- Top cake doughnuts with peaches and top with ice cream and salted caramel sauce. Dust with powdered sugar and cinnamon for some extra pizzazz!
Olive oil and honey doughnut with grilled peaches
The fanciest and most delicious peach cobbler tasting dessert!
Servings: 6 people
Ingredients
- 2/3rds cup flour
- 2/3rds cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 drops lemon oil or 1 teaspoon lemon flavoring
- 1/2 cup olive oil
- 1 teaspoon vanilla extract
- 1 egg
- 1/4 cup milk
- 1 tablespoon lemon juice
- For the topping:
- 3 peaches or about 5 cups peaches frozen or canned peaches - sliced skins and pits removed
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon butter
Instructions
- Preheat oven to 350 F.
- Grease pans then dust pans with flour, tip pan upside down and tap to remove excess flour.
- In a small bowl, combine flour, sugar, baking powder and salt and stir together.
- Add lemon oil, olive oil, vanilla, egg, milk and lemon juice and whisk batter together until a smooth batter forms.
- Pour batter into greased and floured pans.
- Bake 8-9 inch round cake and 8 x 8 square cake ~18-20 minutes or until a toothpick can be inserted and comes back out clean. Note this cake does not rise a lot and will stay mostly flat when fully cooked.
- Bake cupcakes ~10-12 minutes.
- Bake doughnuts for ~8-9 minutes.
- Instructions for the topping:
- Add peaches, cinnamon, sugar, lemon juice and butter to a pan and gently (we don't want to break up the peaches too much) saute over medium- high heat until sugar dissolves and starts to caramelize.
- Top cake doughnuts with peaches and top with ice cream and salted caramel sauce. Dust with powdered sugar and cinnamon for some extra pizzazz!