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O' So Good Olive Oil's Award Winning Peach Balsamic Cake

Peach Balsamic Cake.jpg


3 eggs

1/2 cup granulated sugar

1/2 cup all purpose flour

1/2 teaspoon baking powder

8 oz. cream cheese softened

1/2 cup butter softened

1 teaspoon vanilla extract

1 1/2  cup powdered sugar

3/4 cup sliced peaches skins removed

1 teaspoon milk

6 tablespoons O' So Good Peach Balsamic Vinegar

2 tablespoons water

3-5 extra peaches for decorating the top skins removed

1 tablespoon water


Preheat oven to 350 degrees F. In a mixing bowl beat 3 eggs on medium high for 1 minute. Add the sugar and beat for an additional 5 minutes or until mixture is light and fluffy. In a separate bowl whisk together the flour and baking powder and then add the sugar/egg mixture in and mix to combine. Line a 9 inch round cake pan with parchment paper and pour batter in. Bake for 25 minutes or until a knife inserted comes out clean. While the cake is baking take the 8 ounces of softened cream cheese, butter, and vanilla and beat together. Slowly add in the powdered sugar and beat until well combined. Place in the fridge to cool while you prepare the rest of the cake. When the cake has finished baking immediately take a knife and go around the edges of the cake pan to separate it and then flip it upside down onto a plate or other flat surface. Remove the parchment paper from the bottom (cake should be upside down). When the cake is warm but cool enough to touch cut it in half and place each piece on a plate (flat bottom side still up for the top layer). Using the end of a spatula or another small round object poke holes  all over in the layer that will be the bottom half of the cake. It should resemble a pegboard. Pour half of the water and peach balsamic mixture on top and let sit while you blend the peaches, water, and milk together. Next pour half of the peach liquid on top of the piece of cake  you just poured the peach balsamic on and spoon around to evenly distribute. Then take the other half of the cake and poke holes in it (this will become the top layer of the cake) and place directly on top of the bottom layer-flat side up.  Repeat the process of pouring the other half of the peach balsamic and water mixture on top and then the peaches, water, and milk mixture and spoon around to evenly distribute. Let sit for a minute while you cut the peaches. When the cake is assembled take out the cream cheese frosting and put inside a piping bag and frost the sides and top of the cake. Using a butter knife spread evenly and then layer with sliced peaches (Skins removed) and make it look as pretty as you want. Enjoy! 

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