Biscochito Cake
Ingredients
- 13 cup sour cream ⓘ
- 1/4 teaspoon baking soda ⓘ
- 3/4 cup flour, all-purpose ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/4 teaspoon star anise ⓘ
- 18 teaspoon salt ⓘ
- 3 tablespoons butter, unsalted ⓘ
- 2 tablespoons vegetable shortening ⓘ
- 13 cup brown sugar, light packed ⓘ
- 1 large eggs ⓘ
- 1 tablespoon brandy ⓘ
- 1 tablespoon sugar granulated
- 1/4 teaspoon cinnamon ⓘ
- 3 large peaches ripe ⓘ
- 1 tablespoon sugar granulated, or more to taste ⓘ
Instructions
- Heat oven to 350F (180C).
- 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.
Nutrition & Diet Analysis (per serving)
1021
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).