What you'll need:
- 2 ¼ cup all-purpose flour
- ¾ cup white sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp cardamom
- ½ tsp salt
- ½ tsp nutmeg
- ½ tsp baking soda
- ¾ cup butter, cut into pieces
- 1 cup sour cream
- 1 egg
- 1 tbsp vanilla extract
- 1 tsp almond extract
- 1 cup Peach Prosecco Preserves
- 1/2 cup each peaches and blueberries
How to make:
- Measure out all ingredients accurately.
- Sift together all dry ingredients in a large bowl.
- In a stand mixer, combine the dry mixture with the butter. Mix until the texture is crumbly.
- Set aside 1 cup of the crumbly mixture for the topping.
- Add sour cream, egg, vanilla extract, and almond extract to the remaining mixture. Mix until well combined.
- Pour the batter into a greased 9-inch springform pan, spreading it evenly.
- Spread the Peach Prosecco Preserves in an even layer in the center of the batter, then top with the fruit.
- Sprinkle the reserved dry mixture evenly over the top.
- Bake at 325°F (163°C) for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before serving.
