Caramelized Quince and Cherry Upside Down Cake
Indulge in the delightful fusion of flavors with this Caramelized Quince and Cherry Upside Down Cake. This luscious dessert showcases poached quinces, beautifully caramelized in brown sugar and butter, creating a delectable topping that rests on a moist, buttery cake. Enhanced with the optional tang of sour cherries, this cake is perfect for any occasion, whether it's a family gathering, a celebration, or simply a sweet treat to enjoy with your evening tea. Serve it warm or at room temperature, and watch your guests devour every slice!
8-10
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter or Margarine
2 tablespoons (melted, for caramel)
Brown Sugar
1/2 cup (for caramel)
Sour Pitted Cherries
1/2 cup (optional, for layering)
Poached Quinces
2-3 (sliced, for topping)
Unsalted Butter
1/2 cup (softened, for cake batter)
Brown Sugar
1/2 cup (for cake batter)
Large Eggs
2 (at room temperature)
All-Purpose Flour
1 cup (for cake batter)
Baking Powder
1 1/2 teaspoons (for leavening)
Salt
1/4 teaspoon (for flavor)
Milk
1/4 cup (at room temperature)
Quince Poaching Liquid
1/3 cup (or juice/milk for moisture)
Instructions
1
Preheat your oven to 350°F (190°C). Grease a round cake pan.
2
In a medium saucepan, melt the butter or margarine over medium heat. Stir in the brown sugar and cook until the sugar is completely melted and just starts to bubble.
3
Remove the saucepan from heat and carefully add the sliced poached quinces, stirring gently to coat them in the caramel.
4
Once the mixture has cooled slightly, arrange the quince slices in an aesthetically pleasing pattern at the bottom of the prepared pan. If using, sprinkle the sour cherries on top of the quinces and set aside.
5
In a large mixing bowl or using a food processor, combine the softened unsalted butter and brown sugar for the cake. Mix until fluffy and well blended.
6
Add the eggs one at a time, mixing until fully incorporated.
7
In a separate bowl, mix the flour, baking powder, and salt together. Gradually stir half of this dry mixture into the wet mixture until combined.
8
Pour in the milk and quince poaching liquid, mixing until smooth. Then fold in the remaining dry ingredients until just combined.
9
Pour the cake batter over the arranged fruit in the pan, smoothing the top with a spatula.
10
Bake in the preheated oven for 45 minutes to 1 hour, or until the cake is golden brown, pulls away from the edges of the pan, and a skewer inserted in the center comes out clean.
11
Allow the cake to cool in the pan on a wire rack for about 20 minutes, then carefully turn it out onto a serving plate.
12
Serve warm or at room temperature, and enjoy the delightful flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Caramelized Quince and Cherry Upside Down Cake?
It is a luscious dessert featuring poached quinces caramelized in brown sugar and butter, topped with a moist buttery cake and optional sour cherries.
How many servings does this cake provide?
This recipe yields approximately 8 to 10 servings.
What is the required oven temperature for baking?
The oven should be preheated to 350 degrees Fahrenheit or 190 degrees Celsius.
Can I use margarine instead of butter for the caramel?
Yes, the recipe allows for either butter or margarine to be used when melting with brown sugar for the caramel topping.
How should the quinces be prepared?
You should use 2 to 3 poached quinces that have been sliced for the topping.
Are the sour cherries mandatory?
No, the 1/2 cup of sour pitted cherries is an optional addition for layering.
What type of sugar is used for the caramel and the cake?
Brown sugar is used for both the caramel topping and the cake batter.
How long does the cake need to bake?
The cake should bake for 45 minutes to 1 hour.
How do I know when the cake is finished baking?
The cake is done when it is golden brown, pulls away from the edges of the pan, and a skewer inserted in the center comes out clean.
How long should the cake cool before being turned out?
Allow the cake to cool in the pan on a wire rack for about 20 minutes before flipping it onto a plate.
Can this cake be served warm?
Yes, it is delicious served either warm or at room temperature.
How many eggs are required for the batter?
The recipe calls for 2 large eggs at room temperature.
What can I substitute for quince poaching liquid?
If you do not have poaching liquid, you can use juice or milk as a substitute for moisture.
What type of flour is best for this recipe?
The recipe specifies 1 cup of all-purpose flour for the cake batter.
How should I arrange the fruit in the pan?
Arrange the caramel-coated quince slices in an aesthetically pleasing pattern at the bottom of the greased pan.
What is the recommended temperature for the butter in the cake batter?
The 1/2 cup of unsalted butter for the cake batter should be softened.
Should the milk be cold or room temperature?
The milk should be at room temperature for better mixing.
How much baking powder is needed?
You will need 1.5 teaspoons of baking powder for leavening.
Can I use a food processor to mix the batter?
Yes, you can use a large mixing bowl or a food processor to combine the butter and sugar.
What type of pan should I use?
A greased round cake pan is recommended for this recipe.
What category of food does this recipe belong to?
This recipe is categorized as a Dessert.
How much salt is included in the batter?
The recipe calls for 1/4 teaspoon of salt for flavor enhancement.
How do I prepare the caramel topping?
Melt butter and brown sugar in a saucepan over medium heat until the sugar is melted and starts to bubble.
When do I add the fruit to the caramel?
Remove the saucepan from the heat before adding the sliced quinces to coat them in the caramel.
Is this recipe suitable for a specific season?
The tags suggest it is an ideal fall dessert due to the use of quinces.
How should the batter be applied to the fruit?
Pour the cake batter over the fruit and smooth the top with a spatula.
What is the first step of the instructions?
The first step is to preheat your oven to 350 degrees F and grease your cake pan.
Does the recipe use salted or unsalted butter for the batter?
The recipe specifically calls for unsalted butter for the cake batter.
How do I incorporate the dry ingredients?
Gradually stir half the dry mixture into the wet ingredients, add the liquids, then fold in the remaining dry ingredients.
What makes this cake an upside down cake?
The fruit and caramel are placed at the bottom of the pan before the batter is added, so they become the top when the cake is flipped.