This Biscochito Cake is a modern twist on New Mexico’s traditional biscochito cookie, featuring warm notes of star anise, a tender crumb, and a sweet cinnamon-sugar topping. Paired with a vibrant peach compote, it’s a comforting yet elegant dessert that’s easy to prepare and ideal for sharing at gatherings or enjoying as a cozy treat.
YIELD
8 servingsPREP
15 minCOOK
30 minREADY
50 minChef Tips
- Ingredient Prep: Ensure butter, sour cream, and egg are at room temperature for a smoother batter and better emulsification.
- Star Anise: If using whole star anise, grind it finely with a spice grinder or mortar and pestle to avoid gritty texture.
- Peach Compote: Use ripe but firm peaches for the best texture. If peaches are out of season, substitute with frozen peaches (thawed) or other fruits like nectarines or apricots.
- Avoid Overmixing: Fold the batter gently to maintain a tender crumb. Overmixing can result in a dense cake.
- Serving Suggestion: For an extra touch, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Storage: Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices gently in the microwave. Store compote in the fridge for up to 3 days.
Optional Variations
- Spice Swap: Replace star anise with ½ teaspoon ground cinnamon or cardamom for a different flavor profile.
- Fruit Compote Alternatives: Swap peaches for diced apples, pears, or berries. Adjust sugar and lemon juice to taste based on fruit sweetness.
- Boozy Twist: Substitute brandy with rum or bourbon in both the cake and compote for a richer flavor.
- Nutty Addition: Fold ¼ cup chopped toasted pecans or almonds into the batter for added texture.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour, ensuring it contains xanthan gum for structure.
Potential Pitfalls and Fixes
- Issue: Cake sticks to the pan. Fix: Grease the pan thoroughly and consider using parchment paper. Run a knife around the edges before inverting.
- Issue: Uneven baking. Fix: Rotate the pan halfway through baking and ensure the oven is properly preheated.
- Issue: Compote is too watery. Fix: Drain excess liquid before serving or simmer the compote briefly on the stove to thicken.
Ingredients
Cake
Fruit compote
Directions
- Preheat and Prep: Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and, if desired, line the bottom with parchment paper for easy removal. Lightly grease the parchment.
- Activate Sour Cream: In a small bowl, stir together the sour cream and baking soda. Set aside to bubble slightly while preparing other ingredients (about 5 minutes).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, ground star anise, and salt. Set aside.
- Cream Butter Mixture: In a large bowl, using an electric mixer on high speed, beat the softened butter, vegetable shortening, and light brown sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Wet Ingredients: Add the egg and beat on medium speed for 1 minute until fully incorporated. Gently fold in the sour cream mixture and brandy using a rubber spatula.
- Combine and Transfer: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix. The batter will be thick. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
- Add Topping: In a small bowl, mix the granulated sugar and cinnamon. Sprinkle evenly over the batter.
- Bake: Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pan halfway through baking for even cooking.
- Prepare Peach Compote: While the cake bakes, combine the diced peaches, granulated sugar, lemon juice, brandy, cinnamon, and star anise in a medium bowl. Toss gently and let sit for at least 15 minutes to release juices, stirring occasionally.
- Cool and Release: Cool the cake in the pan on a wire rack for 5 minutes. Run a small knife around the edges to loosen, then invert onto a serving plate. Remove the parchment (if used) and let cool slightly.
- Serve: Slice and serve the cake warm or at room temperature, accompanied by the peach compote spooned alongside or over each slice.
Comments
1/4 CUP of baking soda!? Tell me that's a typo.
This is a typo, indeed. It should be 1/4 teaspoon of baking soda. Happy Baking :)
Can I subsbitude the brandy?