Name: Memory Lane Fruit & Olive Oil Snacking Cake
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup extra-virgin olive oil; 1/2 cup plain Greek yogurt; 2 large eggs; 2 tsp vanilla extract; 1.5 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp kosher salt; 1 cup fresh strawberries, hulled and quartered; 1 cup fresh peaches, diced; 1 tbsp lemon zest; 1/3 cup sliced almonds; Powdered sugar, for dusting

Memory Lane Fruit & Olive Oil Snacking Cake

CookwithNewsletter

Inspired by journeys both near and far, this snacking cake brings together the sun-kissed fruits of California and the Mediterranean tradition of olive oil baking. It’s unfussy, one-bowl, and perfect for sharing—whether you’re gathered around a table after a day of adventure or reminiscing over family stories. The tender crumb, bright lemon zest, and pockets of juicy fruit capture the spirit of spontaneous family feasts and quiet, comforting evenings. Almonds add a satisfying crunch, while a dusting of powdered sugar completes this rustic, memory-laden treat.

Ingredients

Instructions

Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk olive oil, Greek yogurt, eggs, vanilla, and lemon zest until smooth.
Pour wet ingredients into dry and mix gently with a spatula until just combined (do not overmix).
Fold in strawberries and peaches.
Scrape the batter into the prepared pan. Sprinkle sliced almonds evenly over the top.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Cool in the pan for 10 minutes, then lift out using parchment and let cool completely on a rack.
Dust generously with powdered sugar just before serving. Slice and enjoy with tea or as a cozy snack.