Grilled Peaches and Pound Cake with Yogurt Rosemary Glaze

Vanilla Pound Cake (for a 6 cup Bundt or loaf)

• 1 1/2 cups flour
• 1/2 tsp salt
• 1/4 tsp baking soda
• 1/2 cup butter, room temperature
• 1 1/2 cups sugar
• 4 eggs, room temperature
• 1 tsp vanilla
• 2/3 cup vanilla whole milk/full yogurt, room temperature

Peaches and Glaze

• 1 1/2 Tbsp vanilla yogurt
• 1 cup powdered sugar
• 2 tsp milk
• 1 Tbsp fresh rosemary, finely chopped
• 2 Tbsp butter, melted
• 3-4 medium peaches, cut in half

Vanilla Pound Cake

Preheat oven to 350°F. Prepare 6 Cup Bundt pan with baking spray containing flour or solid shortening and flour. In small bowl, mix together flour, baking soda and salt. Set aside. In another bowl, blend sugar and butter. Add eggs and vanilla and mix until fully incorporated. Mix in flour mixture and yogurt until just combined. Pour into prepared 6 Cup Bundt and tap gently on counter to release air bubbles. Bake for 35-40 minutes or until toothpick inserted into center of cake comes out clean. Remove from oven and let cool for 10 minutes before inverting onto a cooling rack to cool completely.

Grilled Peaches

Preheat the Basalt Dual Top Grill Griddle on medium-low heat. Brush each peach half with melted butter and place face down on the ridged grill zone. Grease the smooth griddle surface with butter and add slices of cake face down. Grill for 2-3 minutes then flip and grill another 2 minutes or until fruit is tender, grill marks defined, and cake is golden brown on both sides. Repeat with remaining fruit and cake.

Glaze

In a small bowl, whisk yogurt, powdered sugar, milk and rosemary until smooth. Drizzle fruit and cake with the glaze and serve.