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Homemade quince cake

Quince Cake

Ashley Adamant
Quince cake is one sweet way to use these delicious, aromatic fruits in season!
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Prep Time 40 minutes
Total Time 40 minutes

Ingredients
  

For the Topping:

  • 4 tbsp 55 g unsalted butter
  • ½ cup 100 g dark brown sugar, firmly packed
  • 4 poached quince see notes, each cut into ¼" slices (save the liquid)
  • A pinch of salt

For the Cake:

  • 1 ½ cups 190 g all-purpose flour
  • ¾ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp salt plus some extra
  • 1 tbsp ground ginger
  • ¼ tsp ground cloves
  • ½ cup 115 g unsalted softened butter
  • ⅓ cup 80 ml unsulfured molasses
  • ⅓ cup 70 g packed dark brown sugar
  • 2 large eggs
  • ¾ cup 180 ml buttermilk, brought to room temperature

For Serving:

  • 3 tbsp poaching liquid
  • Ice cream or whipped cream

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Butter a 9-inch round baking pan and line the pan with a round of parchment paper. Butter the parchment paper as well, and then dust the pan and paper with flour.
  • In a small saucepan, combine the butter, brown sugar, and salt. Cook over medium heat for one minute while whisking occasionally. Pour into the pan.
  • Arrange the quince slices on top of the mixture, ensuring that the bottom of the pan is completely covered with quince slices.
  • Whisk the flour, baking powder, salt, baking soda, and spices together in a separate bowl.
  • In a stand mixer, cream the butter and sugar together until light and fluffy. This should take around five minutes. Add the grated fresh ginger and mix for an additional minute.
  • Scrape the bowl and add the eggs one at a time, mixing for 30 seconds after each addition. 
  • Pour in the molasses while keeping the mixer on low speed and continue to mix for one more minute. Stop the mixer and scrape down the sides of the bowl every now and then.
  • With the mixer on low speed, add the flour mixture and buttermilk to the batter in three additions. Mix the batter using a rubber spatula and make sure to scrape the bottom and sides of the bowl. 
  • Carefully pour the batter into the prepared pan. Smooth the top of the batter with an offset spatula. 
  • Bake your cake until it's lightly golden brown and a toothpick in the center comes out clean, or for 40 to 45 minutes. 
  • Let the cake cool in the pan for 10 minutes.
  • Transfer the cake to a plate and peel off the parchment paper. 
  • Replace any quince slices that may have stuck to the paper, and enjoy!

Notes

Poaching Quince

The quince will need to be peeled, cored, quartered and poached before you begin making the cake. Here's how to poach quince:
  • 4 medium quince
  • 2 cups (400 grams) of sugar
  • 5 cups (1200 ml) of water
  • ½ vanilla bean, cut lengthwise
  • ½ lemon, zested and juiced
  • 2 strips of orange zest

Instructions

  1. Peel, core, and cut the quince into quarters. Due to their firmness, they can be a little tough to cut, so take your time.
  2. In a large saucepan, combine the water, sugar, vanilla bean, lemon zest, and juice, and orange zest. 
  3. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.
  4. As you work with the quince, place the quarters into the simmering poaching liquid to prevent them from oxidizing. 
  5. Top off with additional water if necessary to keep the quince fully submerged. 
  6. Simmer for 30 to 40 minutes until the quince is tender. 
  7. Once they’re tender, allow the quince to cool in their syrup. They're now ready to use!
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