Servings: 10 to 12
Poached quinces turn a beautiful rosy color, which make a stunning top to the cake when arranged in concentric circles.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Using a sharp knife, halve each quince and run the knife under the cores to remove them. Cut the quinces into 1/8th-inch-thick slices. Arrange the slices in slightly overlapping concentric circles in the the prepared cake pan until the bottom of the pan is covered. (You may have some slices of quince leftover to enjoy with cheese or add to applesauce). Pour 3/4 cup of the poaching syrup over the quinces, reserving the rest.
Sift the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves into a medium bowl. Whisk in the almond flour and set aside. In a stand mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and honey on medium speed until creamy smooth and light, 2 to 3 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract.
Mix in the dry ingredients on low speed to combine them, then turn the speed to medium and beat the batter until smooth, thick and emulsified, stopping once to scrape down the sides of the bowl, about 1 minute. Spoon the batter over the quinces in the pan, and with an offset spatula, gently and evenly spread it to the sides of the pan, smoothing the surface.
Bake the cake, rotating it 180 degrees after 20 minutes to ensure even browning, until it springs back lightly when touched, and a tester inserted in the center comes out clean, about 40 minutes. Cool the cake in the pan on a rack for 15 to 20 minutes. While still warm, run a knife around the sides of the cake and invert the cake gently onto the rack to cool completely. If any slices of quince break or are dislodged, gently place them back on the cake with a butter knife.
Before serving the cake, brush the surface of the quince with some of the leftover poaching syrup. Serve the cake with dollops of the unsweetened whipped cream (if using).
Make Ahead Tips
The quinces can be poached up to 2 weeks ahead and refrigerated in their poaching liquid.
Wrap and store leftovers at room temperature for up to 3 days.
I followed the recipe exactly but had some issues: My mistake - I used a springform pan and most of the syrup leaked out (luckily onto the tray under the pan). I cooked the cake for about 50 minutes, it looked done and the tester came out clean. However when I went to serve it the cake was undercooked in the center. If the syrup had not leaked out it would have been worse. However the cooked portion of the cake tasted fabulous! I am going to try this again and would appreciate any feedback. I want to give the next one 5 stars. Should I reduce or thicken the syrup?
A special dessert for your holiday table! We make this every year for Thansksgiving and it is always a crowd pleaser. The only challenge is cutting the quince, but is worth it!
I made this for Rosh Hashanah in place of my traditional apple honey cake. This cake is delicious! As for the poached quinces themselves, the syrup they make is amazing, I mixed some of the leftover into mashed sweet potatoes with extra butter and it made for a stunning side dish. I'm definitely going to make this cake again next year.
Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?