BISCOCHITO CAKE

FOR THE CAKE:
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 light brown sugar, packed
1 large egg
1 tbsp brandy
1 tbsp granulated sugar
1/4 tsp ground cinnamon
FOR THE PEACH COMPOTE:
3 large, ripe peaches
1 tbsp granulated sugar (or more, to taste)
2 tsp fresh lemon juice
2 tsp brandy
Pinch each: ground cinnamon and crushed anise seeds

TO MAKE THE CAKE:
Heat oven to 350 degrees F. 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. Cool cake in pan for 5 minutes then loosen from sides with a small knife. Invert onto a serving plate.

WHILE CAKE BAKES, PREPARE THE PEACH COMPOTE:
Dice peaches and mix with granulated sugar, lemon juice, brandy, cinnamon and anise. Toss lightly and let stand at least 15 minutes before serving.

Serve warm or at room temperature with the peaches.

Makes one 8-inch cake
Source: Asbury Park Press, August 12, 1992