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.
Yields
8 Servings