Monday, November 12, 2012
I hope you're not sick of quince because here's another quince cake to add to your recipe box. You may remember this ginger and quince cake from way back when, but don't worry, this cake has a whole different thing going on. In this preparation the quince are mixed with some sliced apples and a bit of butter and sugar then caramelized before being tucked into a smooth, gingery cake batter. The result is a golden cake with a crisp top that is full of warm spices and it's just perfect for a cozy fall day with a cup of something to warm you.
p.s. I'll be out celebrating Jen Causey's book launch tomorrow night! Will I see any of you guys there?
Apple and Quince Gingerbread
yield 1, 9'' cake
adapted from food52
2 large apples
1 large quince
4 ounces plus 1 ounce butter
4 tablespoons coarse sugar (turbinado or light demerara)
6.5 ounce all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon allspice
1 teaspoon ground ginger
3.75 ounces brown sugar
1 tablespoon lemon zest
1 teaspoon orange zest
1 tablespoon freshly grated ginger root
2 tablespoons molasses
3 tablespoons rum or bourbon
1 teaspoon vanilla
3/4 cup buttermilk
10 walnut halves (optional)
Preheat oven to 350º. Butter and flour a 9'' cake pan.
1. Core and peel the apples and quince then cut into thin slices. Melt 1 ounce of butter in a skillet and stir in the apple and quince slices until coated with butter, then add 2 tablespoons coarse sugar. Saute over medium heat stirring occasionally until the fruit has softened and caramelized slightly. Set aside to cool while you prepare the cake batter.
2. In a medium bowl sift the flour, baking soda, salt and spices.
3. In a stand mixer cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time. Then beat in the zests, grated ginger, molasses, rum or bourbon and vanilla extract.
4. Slowly stir in the flour mixture followed by the buttermilk until the batter is smooth.
5. Pour half of the batter into the prepared pan, top with the sautéed apples and quince, then pour the rest of the batter on top and smooth with a spatula. Arrange the walnut halves on top (if using) then sprinkle with the remaining coarse sugar.
6. Bake the cake for 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. This cake is best the day that it's made, but will last for a few days in an airtight container.