If you’ve never baked with quince before, you’re in for something special. This quince cake recipe is sweet, fragrant, and the perfect cozy treat for chilly American evenings. Whether you’ve got a bowl of fresh quince from the farmer’s market or a few sitting on your kitchen counter waiting to be used, this cake turns them into something magical.
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What Is Quince and Why Bake With It?
Quince is one of those fruits that doesn’t get enough love in American kitchens. It looks like a cross between an apple and a pear, but raw quince is too hard and tart to eat as-is. The magic happens when it’s cooked its flesh turns rosy pink and releases a beautiful floral aroma. In this recipe, poached quince slices sink into a soft, buttery cake for a dessert that feels right at home on a farmhouse table.
I first started baking with quince after spotting them at my local produce stand in New Jersey. I was hooked after the first bite of this cake. Now it’s one of my fall and winter staples.
Ingredients You’ll Need
This quince cake is made with simple pantry ingredients and a few fresh quinces. Here’s what you’ll need:
Quince Cake Ingredients
- 2 large quinces, peeled, cored, and sliced
- 1/2 cup sugar (for poaching)
- 3 cups water
- Juice of 1/2 lemon
For the Cake Batter:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Optional topping:
- Powdered sugar for dusting
- A dollop of whipped cream or vanilla ice cream
How to Poach Quinces (Don’t Skip This!)
Preparing the Quince for Baking
Quince needs a little love before it goes into the oven. Unlike apples, you can’t just slice it raw and toss it into the batter. Here’s how I do it:
- Peel, core, and slice your quinces thinly about 1/4-inch thick.
- Add them to a saucepan with 3 cups of water, 1/2 cup sugar, and lemon juice.
- Simmer gently over medium heat for about 30–40 minutes. The quince slices will soften and turn a beautiful peachy-pink color.
- Drain the slices and let them cool while you prep the cake.
Tip: Don’t throw out that poaching syrup! You can drizzle it over the cake or save it for cocktails, tea, or oatmeal.
Step-by-Step: How to Make Quince Cake
Baking the Perfect Quince Cake
Here’s how I bring it all together:
- Preheat your oven to 350°F and grease a 9-inch round cake pan (a springform works great).
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy about 3 minutes.
- Add eggs one at a time, mixing well after each. Stir in the vanilla.
- Mix in the sour cream.
- Gradually add the dry ingredients to the wet, stirring just until combined.
- Pour the batter into the pan and smooth the top.
- Arrange poached quince slices in a circular pattern over the batter.
- Bake for 40–50 minutes or until a toothpick comes out clean.
- Let it cool for 15–20 minutes before slicing.
Common Quince Cake Problems (And How to Fix Them)
Troubleshooting Your Quince Cake
Problem: Quince sinks to the bottom.
Solution: Make sure your batter isn’t too runny, and pat the quince slices dry before layering.
Problem: Cake turns out dry.
Solution: Don’t overbake it! Check at the 40-minute mark, and remember that cakes continue to cook a bit after they’re out.
Problem: Can’t find quince in stores.
Solution: Some grocery stores in the U.S. carry quince in the fall and winter. Check international markets or farmer’s markets. If all else fails, substitute with poached apples or pears.
Serving and Storage Tips
How to Serve and Store Quince Cake
I love serving this cake slightly warm with a scoop of vanilla ice cream or a drizzle of whipped cream. It also pairs perfectly with black tea or spiced cider.
To store: Keep it covered at room temp for up to 2 days or refrigerate for up to 5 days. You can even freeze it (slices work best) for up to 2 months. Just warm it up in the oven or microwave before serving.
For More Cozy Bakes
This quince cake is a great choice for autumn baking. If you’re looking for more fall-inspired ideas, don’t miss this carrot bundt cake recipe, which shares the same warm spice profile. Or, if you’re a fan of Canadian twists, try the comforting Newfoundland fairies berry crumble.
FAQs For quince cake recipe
Q: Can I use canned quince instead of fresh?
A: Yes, if you find canned quince in syrup, you can skip the poaching step. Just drain well and slice.
Q: Is quince safe to eat raw?
A: Not really it’s too hard and sour. Always cook quince before eating.
Q: Can I make this cake gluten-free?
A: Absolutely! Just use a good 1:1 gluten-free flour blend.
Q: Can I bake this in a loaf pan?
A: You can, but the baking time may be longer around 55–65 minutes.
Q: What’s a good substitute for sour cream?
A: Plain Greek yogurt works great in this recipe.
Conclusion
There’s something so homey about baking with quince. I hope this quince cake brings warmth to your kitchen and a little joy to your week. Don’t be afraid to experiment quince is a wonderful way to shake up your fall baking routine.
Heavenly Quince Cake
Equipment
- Saucepan
- Mixing Bowl
- 9-inch round cake pan
- Oven
Ingredients
Quince Topping
- 2 large quinces peeled, cored, and sliced
- 1/2 cup sugar for poaching
- 3 cups water
- 1/2 lemon juice only
Cake Batter
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- powdered sugar optional, for dusting
Instructions
- Peel, core, and slice the quinces.
- In a saucepan, combine 3 cups water, 1/2 cup sugar, and lemon juice. Add quince and simmer for 30–40 minutes until soft and pink. Drain and cool.
- Preheat oven to 350°F. Grease a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. Mix in vanilla and sour cream.
- Add dry ingredients to the wet mixture and stir to combine.
- Pour batter into pan. Arrange quince slices on top.
- Bake for 40–50 minutes. Cool before slicing.
