Biscochito Cake

1/3 c Sour cream
1/4 c Baking soda
3/4 c All-purpose flour
1/2 ts Baking powder
1/4 ts Anise seeds
1/8 ts Salt
3 tb Unsalted butter
2 tb Solid vegetable shortening
1/3 c Packed light brown sugar
1 lg Egg
1 tb Brandy
1 tb Granulated sugar
1/4 ts Cinnamon

Fruit Compote:
3 Large, ripe peaches
1 tb Granulated sugar, or more to taste
2 ts Each: fresh lemon juice and brandy

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.

Biscochito Cake printer friendly version located here.
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