1/3 cup sour cream
1/4 cup baking soda
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp anise seeds
1/8 tsp salt
3 tbsp unsalted butter
2 tbsp solid vegetable shortening
1/3 cup packed light brown sugar
1 large egg
1 tbsp brandy
1 tbsp granulated sugar
1/4 tsp cinnamon
1 fruit compote:
3 large, ripe peaches
1 tbsp granulated sugar, or more to taste
2 tsp each: fresh lemon juice and brandy
Directions
Cake:
Pinch each: cinnamon, crushed anise seeds
Heat oven to 350 degrees. Grease an 8 inch round layer cake pan.
Stir the sour cream and baking soda together; let stand while you
begin the cake. Combine flour, baking powder, anise and salt in a
bowl; set aside.
With an electric mixer on high speed, beat butter, shortening and
brown sugar until light and fluffy, about 2 minutes. Add egg, and mix
1 minutes. Lightly fold in sour cream mixture and brandy, then
combined flour mixture.
Transfer batter to prepared pan and smooth top with rubber spatula.
Stir together granulated sugar and cinnamon; sprinkle evenly over top
of cake. Bake until toothpick in the center comes out clean, about 30
minutes.
While cake bakes, prepare peaches. Dice peaches and mix with
granulated sugar, lemon juice, brandy, cinnamon and anise. Toss
lightly and let stand at least 15 minutes before serving.
Cool cake in pan for 5 minutes then loosen from sides with a small
knife. Invert onto a serving plate. Serve warm or at room temperature
with the peaches. Makes one 8-inch cake.
From: Asbury Park Press 08/12/92 Shared By: Pat Stockett
Servings: 8 servings
Biscochito Cake Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
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We hope you enjoy this Biscochito Cake recipe.
