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Reserve a combination of a few berries and/or cherries for garnish if desired
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Combine cherries, peaches, blueberries, strawberries, sugar, cornstarch, and champagne (or other sparkling wine) in a Dutch oven, bring to a boil, reduce heat to medium-low and simmer until thick and syrupy - about 25 minutes.
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Preheat oven to 350
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Combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth
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In another bowl, whisk together flour, baking powder, baking soda, and salt.
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Add vanilla to butter/sugar mixture, beat until combined
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Add eggs to butter/sugar mixture one at a time, incorporating each before adding the next
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Alternately add the flour mixture and buttermilk, starting and finishing with flour
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Transfer fruit mixture to a large baking dish coated with cooking spray
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Using a spoon, drop large blobs of cake batter on top of the fruit
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Bake at 350 for about 30 minutes, or until cake is golden brown and a toothpick stuck in the center comes out clean.
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Cool on a wire rack
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Top with whipped cream and garnish with some reserved berries if desired
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Serve warm or at room temperature