Recipe - Biscochito Cake

1/3 cup Sour cream
One fourth cup Baking soda
Three fourths cup Allpurpose flour
One half teaspoon Baking powder
One fourth teaspoon Anise seeds
1/8 teaspoon Salt
3 tablespoon Unsalted butter
2 tablespoon Solid vegetable shortening
1/3 cup Packed light brown sugar
1 lg Egg
1 tablespoon Brandy
1 tablespoon Granulated sugar
One fourth teaspoon Cinnamon
Fruit Compote:
3 Large, ripe peaches
1 tablespoon Granulated sugar, or more to
taste
2 teaspoon 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 8inch cake.

From: Asbury Park Press 08/12/92 Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini