Peach and Rosemary Olive Oil Cake with Golden Balsamic Vinegar
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Cooking tools:
- Loaf pan
- Cake tester
- Cooling rack
- Oven
- Stove
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Parchment paper
- Serving platter
- Paring knife
- Peeler
Ingredients
- cooking spray (as needed)
- 3 ripe but firm peaches (peeled, pitted and cut into ½‑inch dice)
- ¼ cup brown sugar
- ½ cup golden balsamic vinegar (divided)
- 2/3 cup (plus 1 tablespoon) extra-virgin olive oil (divided)
- 1 tablespoon honey
- 1 cup granulated sugar
- ½ cup buttermilk
- 3 large eggs
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon minced rosemary
- whipped cream (for serving)
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