The crunchiness on this cake comes from the purred peach added to the cake and once baked it's poured with a peach simple syrup.
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yelds 12 mini bundts or 2 loaves
peach simple syrup:
1 cup sugar
1 cup water
1 peach, peeled, cored and sliced
1 tablespoon crystalized ginger
3 1/2 cups peaches, peeled, cored and cubed (aprox. 8 peaches), separated
2 tablespoons rosemary, chopped
1 tablespoon chopped ginger
2 cups granulated sugar
1/4 cup packed brown sugar
1/2 cup room temperature butter (1 stick)
1/4 cup greek yogurt
2 cups all purpose flour
1 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon baking soda
Make simple syrup by adding all ingredients to a small pan . Bring all to boil and simmer for 5 minutes. Remove from heat, cover and let it cool down completely. Set aside and refrigerate leftovers in a air tight jar for up to 10 days. and use it to sweeten tea.
Preheat oven to 350F.
Grease and flour mini bundt or loaf pans.
In a food processor, beat 2 1/2 cups peaches, rosemary and ginger until creamy. You should have about 2 cups of puree. Set aside.
In the bowl of a stand mixer, cream together butter and both sugars. Add yogurt, beaten eggs, peach puree, 1 cup cubed peaches, salt, cinnamon, flour and baking soda. Stir until combined.
Pour batter into prepared pans. Bake in preheated oven for 25 minutes for mini bundts and 50 minutes for loaves, or until toothpick inserted in the center of cake comes out clean.
Cool in pan for 5 minutes, then remove from pans, pour 1 teaspoon of simple syrup over each bundt and 3-4 tablespoons on top of each loaf, and let them cool completely before slicing. If needed add more syrup to serve.