If you are looking for an elegant and absolutely delicious dessert then look no further than this Peach and Prosecco Cake! You need to make it ahead which is a bonus if you are entertaining.
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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.
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
Ingredients & Substitutions
- You can streamline this recipe by using a white or vanilla cake mix. It won't be quite as dense and rich but it will still be delicious. Try to add the almond extract to the cake mix to add some richness but otherwise follow the manufacturers instructions.
- You can substitute any fresh fruit you like such as strawberries or raspberries. Use the same quantities as recommended for the peaches.
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 so make sure you have space.
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.
- 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.
- To keep the fresh peaches you are serving on the side 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 tablespoon or lemon juice. Drain before serving. I also press plastic wrap on the surface to eliminate as much air as possible.
- You can frost the cake and refrigerate ahead of time if you have space. It is at its best 12-24 hours after making it. This also assumes you have a cake container that won't smush the icing.
- Leftovers will keep another day in the fridge. After that the cake gets a bit soggy..but it still tastes good.
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 or semi sweet Prosecco.
A snifter of Grand Marnier will complement the cake as well. An icewine would also work.
FAQs
Yes you could use canned fruit as long as you drain it well.
Frozen fruit will have a lot more moisture and juice than fresh fruit. It might work okay for the filling but would probably not be very appealing for the side serving of fruit.
This cake is best eaten after it is made and rested the recommended time. The whipped cream frosting and fruit layer will not defrost well. It would probably taste okay but the presentation would suffer.
Related Recipes
Peach 'N Prosecco Cake
Ingredients
Prosecco Cake- See Notes for Streamlining Tip
- 4 large eggs at room temperature
- 2 ½ cups all purpose flour
- 2 ½ tsps baking powder
- ½ teaspoon salt
- 2 ½ cups sugar
- 1 cup milk
- ¼ cup butter
- ½ tsp almond extract
- ¾ cup prosecco or sparkling wine Set aside until cake has baked.
Peach Filling
- 4 medium ripe peaches About 3 ½ to 4 cups. See Notes
- ¼ cup Prosecco or Sparkling wine
- 2 Tbsps sugar
Whipped Cream Frosting
- 2 cups whipping cream
- ½ cup sour cream
- ⅓ cup sugar
- 2 tsps vanilla
Topping
- 4 medium ripe peaches About 3 ½ to 4 cups. Optional but recommended
Instructions
Prosecco Cake- See Notes
- 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 tablespoon 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.
- Alternatively use a white deluxe cake mix. Mix according to the manufacturer's instructions but add the almond extract if possible. Bake according to manufacturer's instructions. Allow to cool 10 minutes and proceed with instructions to drench with Prosecco.
- 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 cooked, 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 4 -24 hours. See Notes.
Peach Filling
- 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.
Assembly
- 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.
ralph hetke
Very nice.