Peach (or Apricot) White Balsamic & Olive Oil Cake

2 cups Semolina
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
1 cup cane sugar, divided
2 Eggs
1¼ cups Buttermilk
¾ cup extra virgin olive oil; Arbequina, Arbosana, etc.
1 teaspoon Vanilla
zest of 1 lemon
4 medium sized ripe peaches or apricots, pitted and cut in half
⅔ cup honey
¾ cup Peach White or Apricot White Balsamic

Preheat the oven to 350 degrees F. 
Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. (you may also use a bundt, round, or quick release springform pan)
In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.
Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.
In a separate bowl, toss the apricots or peaches with 1/2 cup of sugar and arrange the halves cut side down over the parchment 
Pour the batter into the prepared cake pan over the peaches or apricots. Bake in the preheated oven for 30-35 minutes. Take care not to over bake as this cake can dry out quickly.
While the cake is baking, make the peach or apricot balsamic syrup by placing the honey and balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓.

When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 
Let cool slightly & remove from pan.
Serve at room temperature with a dollop of Greek style yogurt.