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+ servings
Slice of Peach and Prosecco cake with whipped cream frosting and fresh peach slices on the side
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5 from 1 vote

Peach 'N Prosecco Cake

Entertain with Elegance! This cake is best when made a day ahead. Peaches are delicious but you could use any fresh fruit available.
Prep Time50 minutes
Cook Time50 minutes
2 hours 30 minutes
Total Time4 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 527kcal

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
  • 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.

Notes

Streamlining Tip
Use a white or vanilla cake mix to save time for this recipe. Go for a moist or deluxe version if possible. It is recommended to add the almond extract to the cake mix if you can for a bit of added richness. Bake according to manufacturer's instructions and proceed with poking the finished cake and drenching with Prosecco.
You can substitute other fresh fruit in season such as strawberries or raspberries for the peaches. Use the same quantity as called for.
This cake is at it optimum after the Prosecco cake has rested 12-24 hours. The minimum for resting is 4 hours but it improves up to 24 hours.
Storage
Leftovers keep well  another day in the fridge.  After that the bottom may get a bit soggy (but it is still good!).
Wine Pairing
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 with an off dry  or semi sweet Prosecco.
A snifter of Grand Marnier will complement the cake as well. An icewine would also work here.

Nutrition

Calories: 527kcal | Carbohydrates: 82g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 247mg | Potassium: 342mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1072IU | Vitamin C: 7mg | Calcium: 138mg | Iron: 2mg