Servings
12
Prep Time
10 minutes
Cook Time
60 minutes
This breakfast cake is the perfect addition to your Sunday brunch- a little more dense and bread for a hearty meal. Our Blood Orange Olive Oil keeps this cake moist, but the addition of the Summer Peach Balsamic Vinegar gives the cake a crunchy exterior. Topped with a fresh blueberry compote and peaches for bright flavor.
Ingredients
Cake
- 2 ½ cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Vanilla Bean Sea Salt
- ½ cup Blood Orange Olive Oil
- ¼ cup Summer Peach Balsamic Vinegar
- ¾ cup Milk
- 2 cups Sugar
- 4 Large Eggs
- Powdered Sugar, for dusting
- Peach Slices, for topping
Blueberry Compote
- 2 cups Blueberry
- 1 Lemon, juiced
- 2 Tbsp Summer Peach Balsamic Vinegar
- ¼ tsp Vanilla Bean Sea Salt
Directions
- Preheat the oven to 350F degrees and set the oven rack to the middle. Grease a bundt pan with oil and dust with flour
- In a medium bowl whisk together flour, baking powder, baking soda, and Vanilla Bean Salt.
- In a large bowl mix together the Blood Orange Oil, Summer Peach Balsamic, sugar, and eggs until well combined. Add in ½ the flour mixture, mixing just until combined, then add the remaining flour. Stir, scraping down the sides, until just combined.
- Pour mixture into the prepared pan and transfer to the oven. Bake for 55-60 minutes or until a toothpick comes out clean. Let the cake cool for about 15 minutes before removing from the pan onto a wire rack. Let cool completely before decorating.
- In a small saucepan over medium heat combine the blueberries, lemon juice, and Summer Peach Balsamic. Cook, stirring every few minutes, until blueberries break down and form a jam-like consistency, about 15 minutes.
- Dust cake with powdered sugar, top with blueberry compote, and peach slices.
