Ingredients for Quince Upside Down Cake
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How to Make Quince Upside Down Cake
- Melt 1/2 cup (113g) unsalted butter in a medium saucepan over medium heat.
- Add 3/4 cup (150g) packed light brown sugar and cook, stirring constantly, until the sugar is melted and the mixture begins to bubble.
- Remove from heat. Add 4-6 thinly sliced quinces (about 2 cups) and stir gently to coat.
- Arrange the quince slices in a well-greased 9-inch round baking pan, creating a visually appealing pattern. This will be the top of the cake.
- Sprinkle 1/4 cup fresh or frozen cherries (pitted) over the quinces (optional).
- Preheat oven to 350°F (190°C).
- In a food processor, cream together 1/2 cup (113g) unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, pulsing after each addition.
- In a separate bowl, whisk together 1 1/2 cups (180g) all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt.
- Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined.
- Add 1/2 cup (120ml) milk and 1/4 cup quince poaching liquid (reserved from poaching quinces, or substitute apple juice), mixing until just combined.
- Gently fold in the remaining dry ingredients until just incorporated. Do not overmix.
- Pour the batter over the quince slices in the prepared pan.
- Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean and the cake pulls away from the sides of the pan.
- Let the cake cool in the pan on a wire rack for 20 minutes before inverting it onto a serving plate.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
100g
Fat
48g
Carbs
13g
