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Ingredientes

Cost per recipe $4.96 view details
  • 1/3 c. Lowfat sour cream
  • 1/4 c. Baking soda
  • 3/4 c. All-purpose flour
  • 1/2 tsp Baking pwdr
  • 1/4 tsp Anise seeds
  • 1/8 tsp Salt
  • 3 Tbsp. Unsalted butter
  • 2 Tbsp. Solid vegetable shortening
  • 1/3 c. Packed light brown sugar
  • 1 lrg Egg
  • 1 Tbsp. Brandy
  • 1 Tbsp. Granulated sugar
  • 1/4 tsp Cinnamon
  • 3 lrg , ripe peaches
  • 1 Tbsp. Granulated sugar, or possibly more to taste
  • 2 tsp Each: fresh lemon juice and brandy Healthy pinch each: cinnamon, crushed anise seeds

Direcciones

  1. Heat oven to 350 degrees. Grease an 8 inch round layer cake pan. Stir the lowfat sour cream and baking soda together; let stand while you begin the cake. Combine flour, baking pwdr, anise and salt in a bowl; set aside.
  2. With an electric mixer on high speed, beat butter, shortening and brown sugar till light and fluffy, about 2 min. Add in egg, and mix 1 min. Lightly mix in lowfat sour cream mix and brandy, then combined flour mix.
  3. Transfer batter to prepared pan and smooth top with rubber spatula. Stir together granulated sugar and cinnamon; sprinkle proportionately over top of cake. Bake till toothpick in the center comes out clean, about 30 min.
  4. 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 min before serving.
  5. Cold cake in pan for 5 min then loosen from sides with a small knife. Invert onto a serving plate. Serve hot or possibly at room temperature with the peaches.
  6. Makes one 8 inch cake.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 983g
Calories 1724  
Calories from Fat 726 42%
Total Fat 82.45g 103%
Saturated Fat 38.44g 154%
Trans Fat 8.56g  
Cholesterol 340mg 113%
Sodium 16181mg 674%
Potassium 1364mg 39%
Total Carbs 221.03g 59%
Dietary Fiber 10.6g 35%
Sugars 142.21g 95%
Protein 22.67g 36%
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