Summer Peach Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 teaspoon ground ginger
• 4 teaspoons ground cinnamon, divided
• 1/2 cup olive oil
• 1 1/2 cups granulated sugar, divided
• 3/4 cup almond milk
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 3 large peaches, peeled and sliced
• 1/2 cup walnuts

1. Preheat oven to 350 degrees F. Oil a 9 inch round cake pan. Line the bottom with parchment and oil the parchment.
2. In a medium bowl, stir together the flour, baking soda, baking powder, salt, ginger, and 2 teaspoons of cinnamon.
3. In a large bowl, stir together the olive oil, 1 cup sugar, eggs, and vanilla until emulsified. Alternately add the flour mixture and milk, beginning and ending with the flour. Mix until combined.
4. In a small bowl, stir together remaining 2 teaspoons cinnamon and 1/2 cup sugar.
5. Pour half the batter in the prepared pan. Top with roughly half the peach slices, placing them in a decorative pattern. Sprinkle with half the cinnamon sugar mixture.
6. Pour the remaining batter over the peaches. Top with the remaining peaches using a decorative pattern. Sprinkle with walnuts, pushing them gently into the batter, and sprinkle with the remaining cinnamon sugar mixture.
7. Bake for 65-75 minutes, until a toothpick inserted in the center of the cake comes out with a few moist crumbs. Tent the cake if at any time it is getting too brown during the baking process. Cool cake completely in pan or serve warm (which I recommend). Cake may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.

flour, baking soda, baking powder, kosher salt, ground ginger, ground cinnamon, olive oil, sugar, almond milk, eggs, vanilla, peaches, walnuts

Taken from food52.com/recipes/39610-summer-peach-cake (may not work)