Ingredients:

  • 1 cup peach nectar
  • 1/2 cup prosecco
  • 1.5 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 8 oz cream cheese, cold and cubed
  • 3 cups powdered sugar, sifted

Instructions:

  1. Reduce the nectar. Simmer 1 cup of peach nectar in a saucepan over medium heat for 10-12 mins until reduced to 1/2 cup. Set aside to cool completely.
  2. Prep the oven and tin. Heat to 180°C (350°F) and line a 12 cup tin. Note: Using light colored tins prevents the bottoms from browning too quickly.
  3. Cream the butter and sugar. Beat the butter and sugar on high for 5 mins until pale, fluffy, and significantly increased in volume.
  4. Incorporate the whites. Add egg whites one at a time, beating well after each. Note: If the mixture looks split, add a tablespoon of your flour to emulsify it.
  5. Whisk dry ingredients. Sift the flour, baking powder, baking soda, and salt together in a separate bowl.
  6. Mix the liquids. Combine the cooled peach reduction, Prosecco, and vanilla. It will foam slightly; that is normal!
  7. The Alternating Fold. Add 1/3 of the dry ingredients to the butter mixture, followed by half the liquid, alternating until just combined. Do not overmix!
  8. Final Moisture. Fold in the sour cream gently with a spatula.
  9. Bake the batter. Fill liners 2/3 full and bake for 20-22 mins until a toothpick comes out clean.
  10. The Velvet Frosting. Beat the butter and cold cream cheese cubes until silky, then slowly add powdered sugar and 2 tbsp Prosecco.