Peaches & Cream Prosecco Cake...Happy Blogversary!

Four years ago today I took the plunge and created Front Range Fork and Cork, where I have most definitely been "Cooking It Up In Colorado and Corking Life's Moments".  So much has happened in what has seemed to be a lightning fast four years.  New extended family babies, moves, loss of loved ones, weddings, "big" birthdays, start and graduation of high school, sports and academic achievements and milestones, illnesses, memorable trips, obstacles and struggles, and personal growth.  Only God knows what's in the future...but I'm ready for the journey.

Until then, here are some fun Blog facts (thanks to Google Stats) from the past four years...

This is post #305...there have been 28,471 page views by visitors.

The top 5 most viewed pages these past four years (click link of page if you're curious) are:

Volleyball Cookies and Lessons in Icing (2,148 views)
Champagne Margaritas (324 views)
Lemon-Blueberry Buckle (193 views)
Two Ingredient Pumpkin Muffins (143 views)
Hotel Chocolate Cupcakes and Volleyball Catering (124 views)

Now I'm no genius and don't have a PhD in Psychology, but it's quite apparent to me that by the looks of those stats, there are a lot of volleyball moms out there that like to drink adult libations and have a sweet tooth...just saying.  However, in their defense (as I am) one of those moms, if you have ever been to a weekend girls volleyball tournament, you would completely understand!  To those moms out there (and everyone else)...thanks for visiting and following!!

Here's to four more years of "Corking Life's Moments"...Cheers!

This cake is one that takes time, patience and love.  It is fancy and reminds me of one from a Ritz Carlton dessert menu.  This is not a cake to whip out for a five year old's birthday party...but rather one for a very special occasion, it is rich, light and decadent all at the same time.  Enjoy!

Peaches & Cream Prosecco Cake
Courtesy of Better Homes & Gardens

Prosecco Cake
4 eggs
2-1/4 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
2-1/4 cups sugar
1 cup milk
1/4 cup butter
1/2 tsp almond extract
1 cup Prosecco or sparkling rose

Fresh Peach Filling
4 medium ripe peaches, pitted and coarsely chopped
1/4 cup Prosecco or sparkling rose
2 Tbl sugar

Whipped Cream Frosting
3 cups heavy cream
2/3 cup sour cream
1/2 cup sugar
2 tsp vanilla

For cake:  Allow eggs to stand at room temperature 30 minutes.  Meanwhile grease and flour three 8-1/2" round baking pans.  In a bowl combine flour, baking powder and salt;  set aside.

Preheat oven to 350 degrees.  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 mile 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 of the fresh peach filling.  Top with second cake layer; spread with remaining peach filling.  Top with third cake layer.  Spread top and side with whipped cream frosting.

Garnish with fresh peach slices and fresh mint leaves.

*If you want to eliminate the Prosecco and step up the cake process time, you could have the same type of beautiful dessert by purchasing a store bought angel food cake, cut horizontally in thirds, add the peaches filling and frost as shown.

One Year Ago One Skillet Tuscan Chicken
Two Years Ago Lemon-Blackberry Olive Oil Cake
Three Years Ago Chicken and Black Bean Enchilada Bake
Four Years Ago For Yesterday, Today and Tomorrow