Ginger Quince Cake

square crop of a cake that's been sliced with a fork and some fruit behind.

5 from 1 vote

This Ginger Quince Cake is moist, fluffy, and filled with juicy fruit and cozy fall flavors in every bite. It’s perfect with a cup of tea or even for breakfast

Course Breakfast, Dessert

Cuisine American

Keyword cake, ginger, quince

Prep Time 40

Cook Time 1

Total Time 1 40

Servings servings

Calories 213kcal

Author Debi

Ingredients

Poach Quince:

5 cups water
2 cups granulated sugar
½ lemon cut into wedges
1 teaspoon vanilla extract
5 medium quince peeled, cored, and cut into wedges

Cake:

1 cup all-purpose flour 3.75 ounces
¾ teaspoon baking powder
¼ teaspoon salt
2 eggs
¾ cup granulated sugar
1 teaspoon vanilla extract or vanilla bean paste
3 tablespoons quince poaching liquid
½ cup unsalted butter melted
1 pound poached quince drained well, and chopped
1/3 cup diced candied ginger
Powdered sugar for garnishing

Instructions

Poach the quince

Combine the sugar and water in a medium saucepan and heat over medium heat until the sugar dissolves. Add the lemon, vanilla, and quince and stir gently to combine. Bring the mixture to a simmer and cook the quince gently until they are soft and fork tender, but not mushy, about 20-40 minutes. Cooking times will vary depending on how ripe the quince are, and how thickly they’re sliced.
5 cups water, 2 cups granulated sugar, ½ lemon, 1 teaspoon vanilla extract, 5 medium quince
Drain the quince, reserving the poaching liquid. You’ll use the liquid for the cake, and it also makes a great quince syrup that you can use for mocktails, cocktails, over desserts like ice cream and cake, or over oatmeal or pancakes for breakfast.
Chop the poached quince. There will be extra poached quince, more than you need for this cake. You can store the extra poached fruit in the leftover syrup and use it to add to desserts and breakfasts as well.

Make the cake

Preheat oven to 350º F. Butter an 8'-inch or 9'-inch round cake pan or springform pan, and line it with parchment paper.
In a medium bowl, mix the flour, baking powder, and salt together.
1 cup all-purpose flour, ¾ teaspoon baking powder, ¼ teaspoon salt
In a large bowl, whisk the eggs, sugar, and vanilla until foamy. Whisk the poaching liquid and melted butter into the egg mixture.
2 eggs, ¾ cup granulated sugar, 1 teaspoon vanilla extract or vanilla bean paste, 3 tablespoons quince poaching liquid, ½ cup unsalted butter
Gently fold the flour mixture into the wet ingredients. Fold in the chopped quince and candied ginger. Pour the mixture into the prepared pan, and smooth the top. Bake for 40-50 minutes or until a cake tester or toothpick comes out clean.
1 pound poached quince, 1/3 cup diced candied ginger
Let cool completely on a wire rack before removing the cake from the pan. Dust with powdered sugar.
Powdered sugar for garnishing

Notes

Can’t find quince in your neck of the woods but you still want to try this cake? Simply sub in apples or pears, and make this following the same instructions. Poaching time may change based on a different fruit, but everything else will stay roughly the same. Of course, the flavors will change a bit too.

Serve topped with freshly whipped cream or creme fraiche if desired. Drizzle a little salted caramel over the top for a grand finale dessert.

To store quince cake, wrap it tightly to prevent it from drying out and place it in an airtight container. It can be stored at room temperature in a cool, dry place away from direct sunlight or heat sources for 2-3 days. Store it in the fridge for up to 5 days.

Refrigerated cake can become firm due to the butter solidifying. For the best texture and flavor, let it sit at room temperature for about 20-30 minutes before serving. But it’s still great straight from the fridge.

For longer storage, it can be frozen. Slice it, so it’s easy to take a piece out to enjoy. Wrap it in plastic wrap, then cover in foil, and place in a freezer-safe zip-top bag or airtight container. When you’re ready to eat, thaw the frozen cake in the refrigerator overnight.

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