Peachy Apricot Moscato Cake with Moscato Whipped Cream #SundaySupper
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup granulated sugar
  • 1 egg, beaten
  • 1 tsp vanilla
  • 1 cup flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup chopped fresh peeled or frozen peaches
  • ½ cup brown sugar
  • ½ cup chopped pecans
  • 12 dried apricots
  • ½ cup Gallo White Moscato
Whipped cream
  • 1 pint heavy cream
  • ¾ cup powdered sugar
  • 1 tablespoon Gallo White Moscato
  • ½ teaspoon vanilla
Instructions
  1. Soak apricots overnight in ½ cup Moscato.
  2. Beat together egg, granulated sugar and vanilla. Add wine syrup from apricots. Stir in peaches.
  3. In a separate bowl, combine flour, baking soda and salt.
  4. Add dry mixture into wet mix. Stir to coat fruit.
  5. Pour batter into a greased and floured 8×8-inch baking pan.
  6. Top with apricots, brown sugar and pecan pieces.
  7. Bake at 350 for 30-40 minutes and an inserted tooth comes out clean.
  8. While cake cooks, make whipped cream:
  9. Whip together cream, powdered sugar, Moscato and vanilla until stiff peaks form.
  10. Serve cake warm with Moscato Whipped Cream or chill to serve later. Refrigerate cake up to 3 days.
Notes
Soaking apricots releases juices and thickens wine into a syrup. Add this syrup directly to cake batter.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/peachy-apricot-moscato-cake-with-moscato-whipped-cream-sundaysupper/