Biscochito Cake
Biscochito Cake, a cake recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Biscochito Cake
Ingredients
- 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
Method
- -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.
- From: Asbury Park Press 08/12/92 Shared By: Pat Stockett.
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