Quince Upside-Down Cake 28.05.2013

I roughly copied this recipe onto the back of an envelope – I think it might have come from Gourmet Traveller. It’s worth poaching more quinces than you need so you can have some on hand to make this cake in a hurry.


250g brown sugar 125g soft unsalted butter 3 drained poached quince halves, sliced 125g self-raising flour ¼ tsp baking powder 1 tsp ground cinnamon ½ tsp ground ginger 2 eggs 1/3 cup milk


Stir 150g sugar and 60g butter over low heat until smooth. Pour into a well-greased 20cm tin. Arrange quince on top.

Sift flour, baking powder and spices.

Beat remaining butter and sugar until light, add eggs one at a time.

Alternately fold flour mix and milk into the butter mix. Spoon over quince.

Cook 30-40 minutes at 175ºC. Let cool 5 minutes before inverting.

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