Peaches & Cream Prosecco Cake

This is a dense, sponge-type cake that soaks up lots of yummy Prosecco. It's beautiful, moist, and very popular with everyone.

By Tommie Ruth Blackwell

resident

Photography By Dacy Lee Photography

Ingredients:
Prosecco Cake
  • 4 eggs
  • 2¼ cups all-purpose flour
  • 2¼ tsp. baking powder
  • ½ tsp. salt
  • 2¼ cups sugar
  • 1 cup milk
  • ¼ cup butter
  • ½ tsp. almond extract
  • 1 cup Prosecco
Fresh Peach Filling
  • 4 medium ripe peaches, pitted and coarsely chopped
  • ¼ cup Prosecco
  • 2 Tbsp. sugar
Whipped Cream Frosting
  • 3 cups heavy cream
  • ⅔ cup sour cream
  • ½ cup sugar
  • 2 tsp. vanilla extract
Topping
  • Sliced or chopped peaches
  • Mint leaves
Instructions:
For Cake:
Allow eggs to stand at room temperature 30 minutes. Grease and flour three 8 (1 1/2-inch) round cake pans. 

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 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.

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BAILEY