Quince Cakes

Discover why quince cakes are a must-try dessert. Perfect for any occasion, these cakes combine fruity quince flavors with warm spices for an unforgettable treat.

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Prep Time: 15

Cook Time: 30

Resting Time: 10

Total Time: 55

Servings: pieces

Calories: 240kcal

Cost: $10–15

Equipment

Mixing bowls
Hand mixer or stand mixer
Cake pan 8-inch round or square
Parchment paper
Spatula
Toothpick or cake tester

Ingredients

240 g All-purpose flour
100 g Granulated sugar
112 g Unsalted butter or coconut oil for vegan
2 Large eggs or flax eggs for vegan option
5 g Baking powder
2.5 g Baking soda
3 g Salt
2 g Ground cinnamon
1 g Ground nutmeg
240 g Quince puree
120 ml Milk almond or oat milk for vegans
5 ml Vanilla extract

Instructions

Preheat your oven to 350°F (175°C) and grease a cake pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Using a hand mixer or stand mixer, cream the butter and sugar until light and fluffy.
Beat in the eggs one at a time, then add the quince puree, milk, and vanilla extract, ensuring the puree is cool.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
Pour the batter into the prepared pan and smooth the top, then bake for 30–35 minutes until a toothpick inserted comes out clean.

Notes

For a unique flavor, brush the cooled cake with a syrup infused with lemon zest. Store in an airtight container at room temperature for up to three days or individually wrapped in the freezer for up to two months. Be sure to let the cake cool before slicing for the best texture. If you have any leftovers, a quick microwave for 10-15 seconds can help revive the moisture! Enjoy your baking!

Nutrition

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