QUINCE UPSIDE DOWN CAKE
Make and share this Quince Upside Down Cake recipe from Food.com.
Provided by Artandkitchen
Categories Dessert
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Melt the butter in a pot.
- Add the brown sugar and cook while stirring, until the sugar is melted and begins to bubble.
- Remove from heat add quince slices stir once until coated.
- Once not to hot arrange the fruit in the bottom of a greased pan, taking care with the pattern and remembering that this will end up being the top of the cake. Sprinkle over the cherries and set aside.
- Preaheat oven to 350°F/190°C.
- With the food pocessor combine sugar, butter until fluffy.
- Add eggs and pulse again.
- In a separate bowl stir together the flour, baking powder and salt.
- Stir half the dry mixture into the wet mixture.
- Now add milk and quince poaching liquid and combine.
- Fold in the remaining dry ingredients, and then pour mixture over the fruit.
- Bake in pre-heated oven for 45 mins - 1 hr or until the cake pulls away from the sides of the pan and a skewer inserted into the centre comes out clean.
- Cool cake in pan on a wire rack for about 20 mins, then turn cake out onto serving plate.
- Note: You can use fresh quinces as well, but prior use cook them slowly with the caramel until soft. If they produce too much liquid, you can use some of it for the cake-dough.
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- In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, cinnamon, and cloves.
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- Squeeze some lemon into a large bowl of cold water. Peel, quarter and core the quinces, then cut them into 2cm thick wedges, dropping the wedges into the water as you go to stop them discolouring. Heat the oven to 180°C/160°C fan/gas 4. Put the 175g sugar and 4 tbsp cold water in a large nonstick frying pan or shallow flameproof casserole and dissolve the sugar over a low heat. Bring to the boil and cook for 5 minutes until you have an amber coloured caramel. Remove from the heat, add 50g of the butter (be careful – it might spit) and swirl the pan until it has melted and mixed in.
- Drain the quince slices, dry them well on a clean tea towel, then add them to the pan, cut-side down. The caramel mixture will turn to toffee but don’t worry – the fruit will gradually release their juices as they cook and dissolve it again. Cook them for 5 minutes, then carefully turn the pieces over and cook for another 5 minutes until they are just tender when pierced with a sharp knife. They’ll soften further while the cake bakes.
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