3 Tbsp brown sugar
3 Tbsp Peach White Balsamic Vinegar
1 Tbsp chopped fresh mint
4 large ripe peaches, peeled and diced
3 Cups all-purpose flour
1 tsp baking soda
1 tsp Salt, fine
1/2 tsp Ground Cinnamon
2 sticks unsalted butter, warmed to room temperature
1-1/2 cups granulated sugar
6 large eggs, warmed to room temperature
1 Cup vanilla bean Greek yogurt
1 tsp Vanilla Extract or Vanilla Paste
Whipped cream or vanilla ice cream for serving (optional)
Preheat oven to 350 degrees. Lightly oil and flour a 14-cup Bundt pan, using nonstick cooking spray or butter/oil. Be sure to tap out the extra flour. Set the oiled/floured pan aside for now.
In a medium bowl, use a wooden spoon to combine the brown sugar, balsamic vinegar and mint. “Bruise” the fresh mint leaves in the bottom of the bowl with your wooden spoon. Add the diced peaches to the balsamic/brown sugar/mint mixture and toss gently to coat fruit.
In a larger mixing bowl, whisk together dry ingredients: flour, baking soda, salt and cinnamon to combine.
Using a mixer outfitted with the paddle attachment (beaters), cream the butter and granulated (white) sugar on medium-high speed until mixture is light and fluffy, about 1-2 mins. Add eggs, one at a time, and beat on low speed until each is just incorporated.
With the mixer still on speed low, add 1/2 of the dry (flour) mixture to the butter/sugar/egg mixture, and beat just until combined. Now add the vanilla yogurt, mix to just combine, then add the other half of the flour mixture. Beat just until combined, and add the vanilla and beat one last time to incorporate.
Spoon one third of the batter into prepared Bundt pan. Drain the peaches and top the batter in the cake pan with a third of the peaches. Spoon on a layer of (half the remaining) batter, and add a layer of half the remaining peaches. Spread the last of the batter over the peaches and top with remaining peaches. Avoid the temptation to eat the delicious, but uncooked, cake.
Bake cake for 55 – 65 min. Cake is ready when a tester like a toothpick or clean knife blade, inserted in center, comes out clean. Remove cake from oven and place on a wire rack, allowing the cake to cool 15 minutes in pan. Gingerly invert the cake and carefully remove the pan. Allow the unmolded cake to cool completely on a wire rack.
Adapted from food babbles.com