Peachy

Cakes rely on fat content to stay tender and moist. Start taking out butter and you're left with a sad, dry excuse for a dessert; I say, if your'e going to eat it, just do it. However, it is possible to switch up the fat source in a recipe, which is what I experimented with in this cake - olive oil!
Extra-virgin olive oil is perfect for adding a fruity, earthy flavor to a salad dressing, marinade or even baked goods. If you have a nice gourmet bottle, this recipe would be the time to use it, because it lends a fantastic subtlety to the cake.

I had a few ripe peaches in the fridge that I was itching to experiment with, so I wanted to do something that incorporated a peach cobbler-esque topping. The olive oil cake recipe I found was the perfect setting, and balanced out the sweetness well. Obviously this cake is well-suited to eating at any time of the day, but I especially enjoyed it warmed up with a cup of tea before bed.

Note: I used peaches, but I'm sure this method would work brilliantly with apples or nectarines :)

Peachy Olive Oil Cake
Adapted from In Jennie's Kitchen
Makes one 10-inch round cake


2 C whole wheat pastry flour (lighter and finer than all-purpose whole wheat flour)
3/4 C sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/2 C extra-virgin olive oil
1 tsp vanilla extract
1/2 C milk
2 peaches, sliced into wedges about 1/8 inch wide

1/4 C packed brown sugar
1 tsp cinnamon (to taste)
1/2 tsp nutmeg (to taste)

Directions: Preheat oven to 350 degrees and grease a 10-inch round cake pan (springform is best, but a standard pan is fine). Whisk together flour, sugar, baking powder and salt in a small bowl. In a large bowl, whisk eggs, olive oil and vanilla until frothy. Gradually whisk in dry ingredients, then stir in milk until just combined. Pour into pan.
In another bowl, combine peach slices, cinnamon and nutmeg to taste. Toss until all slices are coated, then arrange on top of the cake batter so all of the surface is covered and there is some slight overlap - the more peaches you can fit the better!
Bake for 40-50 minutes, or until skewer inserted in the center comes out clean. Be careful not to be fooled by the topping that stays moist - overcooking it will make a dry and unhappy cake.

Avo-wonderful

Avocados are pretty amazing. According to the California Avocado Commission, San Diego County is the avocado capital of the U.S., producing about 60% of the country's harvest. Avocados are actually fruits, and provide lots of monounsaturated (translation: GOOD) fat. They're also just delicious, whether on sandwiches, in guacamole or... in cookies! 
I know it sounds impossible, but adding avocados to the mix appears to be the secret to moist, creamy and overall fantastic cookies. I got a few skeptical and grossed-out faces when I described the recipe I was going to try, but everyone who tried the finished product was blown away by the flavor and texture. Only happy faces all around! The dough doesn't spread like normal cookie dough, so consider it when placing them on the baking sheet - flatten them out if you want less plump and more crispy cookies.

Oatmeal Chocolate Avocado Cookies
Adapted from Suite 101
Yields about 2 dozen cookies

1/2 C unsalted butter, softened
3/4 C packed brown sugar
1/2 C sugar
1/2 C mashed avocado (about 1/2 of an avocado)
1 egg
1 tsp vanilla
1 C whole wheat flour (you can use all-purpose if you prefer)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3 C oats
1 1/2 C dark chocolate chips
1 C chopped walnuts (optional)

Directions: Preheat oven to 375 degrees. Cream butter and sugars, then add avocado. Beat until light and fluffy. Add egg and vanilla, then gradually add in dry ingredients. Mix in oats and fold in chocolate chips. Drop spoonfuls of dough onto parchment-lined baking sheet, and bake for 8-10 minutes until cookies are golden brown on top.