Recipes and Cooking Peaches & Cream Prosecco Cake 4.3 (54) 11 Reviews A dense sponge cake is ideal to soak up plenty of the Prosecco's boozy goodness. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 7, 2017 Print Rate It Share Share Tweet Pin Email Hands On Time: 50 mins Total Time: 4 hrs 15 mins Servings: 12 Jump to Nutrition Facts Ingredients Prosecco Cake 4 eggs 2 ¼ cup all-purpose flour 2 ¼ teaspoon baking powder ½ teaspoon salt 2 ¼ cup 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 ¼ cup Prosecco or sparkling rosé 2 tablespoon sugar Whipped Cream Frosting 3 cup heavy cream ⅔ cup sour cream ½ cup sugar 2 teaspoon vanilla Topping Sliced or chopped peaches Mint leaves Directions 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. Andy Lyons Rate it Print Nutrition Facts (per serving) 614 Calories 30g Fat 77g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 614 % Daily Value * Total Fat 30g 38% Saturated Fat 18g 90% Cholesterol 148mg 49% Sodium 273mg 12% Total Carbohydrate 77g 28% Total Sugars 57g Protein 8g Vitamin C 4.6mg 23% Calcium 144mg 11% Iron 1.7mg 9% Potassium 269mg 6% Fatty acids, total trans 1g Folate, total 57.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.