The star of your summer desserts is here in this Peach and Prosecco Cake! Elegant and incredibly delicious!
This is reminiscent of that rum cake that was popular (and still should be because it is delicious too…) where you drizzle rum and sugar over a warm bundt cake.
Same principle at work here. The cake is like a sponge crumb…very fine and soft. In this case you drizzle the Prosecco over the cake after it has cooled.
And.. it needs to sit for at least 4 hours but it actually best after it has sat for 12-24 hours. So… make ahead! How good is that – especially if you are serving it for party- you can get the cake out of the way ahead of time. It does need to be refrigerated.
The peach filling between the layers is fine if you make the cake a day ahead because the layers protect it from the air. For the fresh peaches on the side it is best to peel and cut them just a few hours ahead.
This cake is so elegant it is a perfect dessert when you are entertaining. It is also perfect for those occasions where you want to have a toast and a piece of cake- graduation celebration , promotion, milestone birthday
Chef’s Tips for Peach ‘N Prosecco Cake
- When you are drizzling the prosecco over the cake have the cake on a wire rack over a rimmed pan to catch the runoff. I poured the runoff back into my measuring cup and poured it over the cake again. I had a bit of Prosecco at the end that the cake wouldn’t absorb but not much.
- You can frost the cake and refrigerate ahead of time. It is at its best 12-24 hours after making it. Leftovers will keep another day in the fridge. After that the cake gets a bit soggy..but it still tastes good.
- To keep the fresh peaches from discolouring you can either toss them in lemon juice to coat if you are going to serve them within a couple of hours or submerge them in just enough water to cover them with a Tbsp or lemon juice. Drain before serving. I toss them in lemon juice directly and then drizzle them with Grand Marnier. I also press plastic wrap on the surface to eliminate as much air as possible.
Wine Pairing with Peach and Prosecco Cake
The pairing guideline here is your wine should be as sweet or sweeter than the dessert. Otherwise the wine will taste sour. You could serve an off dry Prosecco.
A snifter of Grand Marnier will complement the cake as well.
- 4 large eggs at room temperature
- 2 1/2 cups all purpose flour
- 2 1/2 tsps baking powder
- 1/2 tsp salt
- 2 1/2 cups sugar
- 1 cup milk
- 1/4 cup butter
- 1/2 tsp almond extract
- 3/4 cup prosecco or sparkling wine Set aside until cake has baked.
- 4 medium ripe peaches
- 1/4 cup Prosecco or Sparkling wine
- 2 Tbsps sugar
Whipped Cream Frosting
- 2 cups whipping cream
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tsps vanilla
- 4 medium ripe peaches Optional but recommended
- Allow eggs to come to room temperature while you preheat oven to 350 °. Spray a 9 ” bundt pan with cooking spray. (Alternatively you can use 2 two 9 or 10″ rounds).
- Mix flour, salt and baking powder together and set aside.
- In a small saucepan heat milk and butter just until butter melts.
- While milk and butter are heating beat eggs in a large bowl on high for about 5 minutes until thick and light. Beat an additional 5 minutes while adding sugar 1 Tbsp at a time. Beat in flour mixture on medium just until combined.
- Add milk/butter mix and almond extract to batter and beat until combined.
- Pour into prepared pans.
- Bake 50-55 minutes for bundt pan or about 25 minutes for layers until toothpick inserted comes out clean.
- Allow cake to cool about 10 minutes on wire rack. Remove cake from pan(s) and continue cooling on wire rack over a shallow tray. When cake is completely cook, poke cake all over with a long bamboo skewer. Pour Prosecco slowly over cake so Prosecco gets absorbed. Tip tray to capture the run off and continue to pour over the cake until it is saturated. Wrap in plastic and chill 2 -24 hours.
- Peel peach and rough chop. Add prosecco and sugar and let stand in a bowl for 30 minutes. Mash with a potato masher.
Whipped Cream Frosting
- Beat whipped cream, sour cream, sugar and vanilla on medium until stiff peaks form.
- Slice bundt cake horizontally in half. Remove top carefully with the aid of sturdy spatulas. (Cake is heavy). Spread peach filling over bottom half of cake. Add top.
- Frost with Whipped Cream Frosting. Decorate with peaches if desired.
- Serve with more fresh peaches on the side. Prepare fresh peaches just before serving so they don’t discolour.