Biscochito Cake Recipe Recipe

Name: Biscochito Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. Lowfat sour cream; 1/4 c. Baking soda; 3/4 c. All-purpose flour; 1/2 tsp Baking pwdr; 1/4 tsp Anise seeds; 1/8 tsp Salt; 3 Tbsp. Unsalted butter; 2 Tbsp. Solid vegetable shortening; 1/3 c. Packed light brown sugar; 1 lrg Egg; 1 Tbsp. Brandy; 1 Tbsp. Granulated sugar; 1/4 tsp Cinnamon; 3 lrg , ripe peaches; 1 Tbsp. Granulated sugar, or possibly more to taste; 2 tsp Each: fresh lemon juice and brandy Healthy pinch each: cinnamon, crushed anise seeds

Servings: persons

1/3 c. Lowfat sour cream
1/4 c. Baking soda
3/4 c. All-purpose flour
1/2 tsp Baking pwdr
1/4 tsp Anise seeds
1/8 tsp Salt
3 Tbsp. Unsalted butter
2 Tbsp. Solid vegetable shortening
1/3 c. Packed light brown sugar
1 lrg Egg
1 Tbsp. Brandy
1 Tbsp. Granulated sugar
1/4 tsp Cinnamon
3 lrg , ripe peaches
1 Tbsp. Granulated sugar, or possibly more to taste
2 tsp Each: fresh lemon juice and brandy Healthy pinch each: cinnamon, crushed anise seeds

1
Heat oven to 350 degrees.
2
Grease an 8 inch round layer cake pan.
3
Stir the lowfat sour cream and baking soda together; let stand while you begin the cake.
4
Combine flour, baking pwdr, anise and salt in a bowl; set aside.
5
With an electric mixer on high speed, beat butter, shortening and brown sugar till light and fluffy, about 2 min.
6
Add in egg, and mix 1 min.
7
Lightly mix in lowfat sour cream mix and brandy, then combined flour mix.
8
Transfer batter to prepared pan and smooth top with rubber spatula.
9
Stir together granulated sugar and cinnamon; sprinkle proportionately over top of cake.
10
Bake till toothpick in the center comes out clean, about 30 min.
11
While cake bakes, prepare peaches.
12
Dice peaches and mix with granulated sugar, lemon juice, brandy, cinnamon and anise.
13
Toss lightly and let stand at least 15 min before serving.
14
Cold cake in pan for 5 min then loosen from sides with a small knife.
15
Invert onto a serving plate.
16
Serve hot or possibly at room temperature with the peaches.
17
Makes one 8 inch cake.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/3 c. Lowfat sour cream, 1/4 c. Baking soda, 3/4 c. All-purpose flour, 1/2 tsp Baking pwdr, and more.

Yes, Biscochito Cake Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscochito Cake Recipe

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