*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, January 15, 2025 10:58 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » CakesDeserts » Biscochito Cake
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Biscochito Cake recipe to your favorite Save to favorite   Discuss Biscochito Cake recipe Write a comment   Print Biscochito Cake recipe Print this recipe   Email Biscochito Cake recipe to friend Email this recipe
  Biscochito Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 268
Ingredients:
1/3 cup Sour cream
1/4 cup Baking soda
3/4 cup All-purpose flour
1/2 tsp Baking powder
1/4 tsp Anise seeds
1/8 tsp Salt
3 tbsp Unsalted butter
2 tbsp Solid vegetable shortening
1/3 cup Packed light brown sugar
1 large Egg
1 tbsp Brandy
1 tbsp Granulated sugar
1/4 tsp Cinnamon
Fruit Compote:
3 Large, ripe peaches
1 tbsp Granulated sugar, or more to taste
2 tsp Each: fresh lemon juice and brandy
Instructions:
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
Rate this recipe:  
Featured Recipe
» Helen's White Bread
Category: Breads
Hits: 208
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com