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
Soak apricots overnight in ½ cup Moscato.
Beat together egg, granulated sugar and vanilla. Add wine syrup from apricots. Stir in peaches.
In a separate bowl, combine flour, baking soda and salt.
Add dry mixture into wet mix. Stir to coat fruit.
Pour batter into a greased and floured 8×8-inch baking pan.
Top with apricots, brown sugar and pecan pieces.
Bake at 350 for 30-40 minutes and an inserted tooth comes out clean.
While cake cooks, make whipped cream:
Whip together cream, powdered sugar, Moscato and vanilla until stiff peaks form.
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/