Biscochito Cake Recipe
The best delicious Biscochito Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Biscochito Cake recipe today!
Hello my friends, this Biscochito Cake recipe will not disappoint, I promise! Made with simple ingredients, our Biscochito Cake is amazingly delicious, and addictive, everyone will be asking for more Biscochito Cake.
What Makes This Biscochito Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Biscochito Cake.
Ready to make this Biscochito Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1/3 c Sour cream 1 tb Brandy
1/4 c Baking soda 1 tb Granulated sugar
3/4 c All-purpose flour 1/4 ts Cinnamon
1/2 ts Baking powder Fruit Compote:
1/4 ts Anise seeds 3 Large, ripe peaches
1/8 ts Salt 1 tb Granulated sugar, or more to
3 tb Unsalted butter -taste
2 tb Solid vegetable shortening 2 ts Each: fresh lemon juice and
1/3 c Packed light brown sugar -brandy
1 lg Egg
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
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.