Peach & Prosecco Cake
Cake is always the perfect dessert, its celebratory and sparks joy in any gathering.This peach and prosecco cake highlights the joy of summer celebrations. Put this atop the most beautiful cake stand you can find and add some candles, who says birthdays are the only times to make a wish?
Hands-On: 50 mins
Total: 4 hrs 15 mins
- 4 eggs
- 2 ¼ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon salt
- 2 ¼ cups sugar
- 1 cup milk
- ¼ cup butter
- ½ teaspoon almond extract
- 1 cup Prosecco or sparkling rosé
Fresh Peach Filling
- 4 medium ripe peaches, pitted and coarsely chopped or Peach Thyme Jam
- ¼ cup Prosecco or sparkling rosé
- 2 tablespoons sugar
Whipped Cream Frosting
- 3 cups heavy cream
- ⅔ cup sour cream
- ½ cup sugar
- 2 teaspoons vanilla
Sliced or chopped peaches
For cake: Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and flour three 8 × 1 1/2-inch round baking pans. In a bowl combine flour, baking powder, and salt; set aside.
Preheat oven to 350°F. In an extra-large bowl beat eggs with a mixer on high 5 minutes or until thickened and light. Beat on medium an additional 5 minutes while gradually adding sugar, 1/4 cup at a time. (Batter will be light and fluffy.) Beat in flour mixture on medium-low until just combined.
In a small saucepan heat and stir milk and butter until butter melts. Add to batter, beating until combined; beat in almond extract. Divide batter among prepared pans.
Bake 25 minutes or until a wooden toothpick inserted near centers comes out clean. Transfer pans to a wire rack; cool 10 minutes. Remove cakes from pans; cool completely on wire racks over a shallow pan or tray. Using a long-tine meat fork, poke cakes all over. Slowly pour Prosecco over cakes. Wrap in plastic wrap; chill 2 to 24 hours.
For fresh peach filling: In a large bowl combine peaches, Prosecco, and sugar; stir well. Let stand, covered, 30 minutes, stirring occasionally. Using a potato masher or fork, mash into a coarse mixture.
For whipped cream frosting: In an extra-large bowl beat heavy cream, sour cream, sugar, and vanilla with mixer on medium until stiff peaks form; set aside.
Place one cake layer on a serving plate. Spread with half the fresh peach filling. Top with second cake layer; spread with remaining peach filling. Top with third cake layer. Spread top and sides with frosting. To serve, top with sliced peaches and mint leaves.