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---------- Recipe via Meal-Master (tm) v8.02
Title: BISCOCHITO CAKE
Categories: Cakes, Mexican
Yield: 8 servings
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.
From: Asbury Park Press 08/12/92 Shared By: Pat
Stockett
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