Blackberry Peach Moscato Cake… let’s be honest, you had me at Moscato! Sparkly, sweet wine wrapped up in a fruit-filled cake is a sugary dream come true!
I’m tightly holding on to every last drop of summer with this delicious Blackberry Peach Moscato Cake! I could easily live off of a blackberry and peach combination for the rest of my life and never tire of it. Just the color combination alone is magical. That’s another thing I will miss once summer departs – the incredible colors found in the produce and even the flowers growing all around my little neighborhood. Summer is simply not long enough here in the upper Midwest! I need about 3 more months of summer to soak up the sun, devour all of the beautiful summer produce, and play in my garden! Who else is feeling the exact same way?
I’m going to warn you that this cake is incredibly addicting, rich, and perfectly tender! If blackberries and peaches are not what you are craving, you can easily switch out the fruit/berries for something different. Since fall is moments away, a fresh pear and fig combination would be the perfect replacement. I’ve been living off of figs for the last few weeks and they are sinfully good!
Honestly, the more I think about it, I’m getting really excited for fall! The weather the last few days have been giving out all of those amazing fall feelings. I’m itching to pull out my thick, cozy blankets and spend all day snuggled up with a book and a glass of wine. Sadly, fall is another season that doesn’t last really long here in Minnesota… the only thing that seems to never end is winter, haha! I have a feeling I will be baking up a few of these Blackberry Peach Moscato Cakes just to see us through the freezing cold! There’s nothing like some sweet comfort food to warm the soul, am I right?
- 1 ½ cups all purpose flour
- 1 teaspoons baking powder
- 1 teaspoons salt
- ¼ teaspoon baking soda
- ½ teaspoon ground ginger
- 14 tablespoons (1 ¾ sticks) unsalted butter, room temp
- 1 cup plus 2 tablespoons sugar
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- ¾ cup moscato wine
- 4 oz soft cream cheese
- 3/4 cream, whipped
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- 2 peaches, peeled*
- 12oz. fresh blackberries
- Powdered sugar, for dusting
- Butter a 9 inch springform cake pan. Line the bottom of the pan with parchment paper (edges extending past the base, underneath the removable sides)
- Heat oven to 400°F.
- Cut 1 peach into thin slices and cut 4 oz of blackberries in half. Set both aside, in the fridge; tightly covered.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, and ginger. Set aside.
- Cream butter with 1 cup sugar until well blended. Beat in eggs, one at a time, until combined. Mix in vanilla extract and grated lemon peel. Mix in Moscato wine and flour mixture in 2 alternating additions, starting with the Moscato wine. Spread approximately 3 layers of batter into the prepared pan, with sliced peaches and cut blackberries scattered in between each layer and on top of the cake. The goal is to keep the blackberry juice from staining all of the batter.
- Bake cake 20 minutes. Reduce oven temperature to 375°F. Sprinkle top of cake with remaining 2 tablespoons sugar. Finish baking cake until top of cake is set (about 25-30 minutes) To test doneness, gently press your finger into the top of the cake. If it slowly springs back, the cake is done. Cool cake in pan, on a rack. Release pan sides and allow cake to cool completely.
- While cake is cooling, beat cream cheese until soft and fluffy. Beat in whipped cream, powdered sugar, and vanilla till smooth.
- Transfer cake to cake plate. Pile cream cheese topping onto the top of the cake, leaving an 1 inch border around the edge of the cake. Slice the remaining peach. Pile peach slices and remaining blackberries on top of the cream cheese topping. Dust to top of the cake with powdered sugar. Serve.
- *To easily peel a peach, fill a large bowl with ice water. Bring a medium saucepan of water to a boil. Cut a shallow cross-hatch into the bottom of each peach. Place peaches into boiling water and cook for 2 minutes. Immediately place peaches in ice water to stop the cooking process. After 5 minutes, remove from ice water, and gently peel away the skin. It should come off relatively easy.
- **Cake and cream cheese topping can be made up to 1 day in advance. Keep cake at room temperature (well covered), but store cream cheese topping in fridge.
If you try this recipe, let us know. Leave a comment, rate it, and don’t forget to tag a picture #designsofanykind on Instagram. We enjoy seeing what you create! With love from my kitchen to yours,