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
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 281 (81%)|
|Amt Per Serving||% DV|
|Total Fat 31.3g||42 %|
|Saturated Fat 18.7g||94 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 100.6mg||31 %|
|Sodium 2078.8mg||72 %|
|Potassium 51.2mg||1 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 14.7g|
|Protein 2.4g||3 %|
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Calories per serving: 348
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