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  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake
  • Quince Gingerbread Upside-Down Cake

Quince Gingerbread Upside-Down Cake

Food | December 11, 2018 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
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  • 80
  • 12-16
  • Moderate

Be still my holiday heart! We fell head-over-heels in love with this QUINCE GINGERBREAD UPSIDE-DOWN CAKE and so will you.

Get ready for a rich, fragrant and super moist gingerbread cake that will be the perfect end to your next fun and festive holiday meal.

Before we get into the key points of this superior upside-down cake recipe, a reminder: PIN this recipe to your favourite dessert and holiday boards – you’ll make it again (and again), we promise. It’s probably a good idea to also BOOKMARK this page and SHARE with your friends. Finally, don’t forget to snap a pic of your finished creation and post it on one or more of your favourite SOCIALS using #weekendatthecottage.

Let’s make QUINCE GINGERBREAD UPSIDE-DOWN CAKE!

QUINCEQuince Gingerbread Upside-Down Cake

I’ll give you this option from the outset – feel free to swap the quince for pear if you have to, BUT (and I’ve got a big but, lol!), only if you can’t find quince. Make finding this fresh fruit your mission, and you’ll enjoy a tasty reward.

The photo of this unique, flavourful fruit appears to the left, but head HERE to learn more from the Wiki article about quince.

Things I’ve learned about quince over the years? Place it on a sun-drenched windowsill for a few days to enjoy its blossoming, heady fragrance. Biting into its raw flesh might be a bit chalky and gritty, but it has an incredibly unique taste similar to how a rose smells (true!). Cook the quince as directed for this recipe, stealing one cooked slice from the buttery, sugared pan. Try it and savour that flavour – isn’t it astounding?

 

GINGERBREADQuince Gingerbread Upside-Down Cake

We specifically set out to craft a dessert for an old-fashioned gingerbread cake recipe. Most of the recipes we looked at, including a dog-eared card in mom’s recipe box, seemed light on the flavour quotient. We decided to make something that really pushed the spice profile.

After testing the recipe, we decided the holidays are the perfect time to go big and bold – ‘tis the season to impress. We boosted the quantities of ground spices, added more butter (hello, nothing wrong with that), and kept to the original premise of making a dark brown sugar cake recipe. These three things make for a richly flavoured and moist cake.

Last thing is about the type of molasses we used; light molasses doesn’t deliver colour while blackstrap tastes a bit too caramelized. We settled on unsulphured dark molasses, which really gives this dessert a distinctive gingerbread flavour.

 

UPSIDE-DOWN CAKEQuince Gingerbread Upside-Down Cake

We promised an upside-down cake after all, but even we didn’t know we were about to create the best ever upside-down cake! There is something magical and dramatic about inverting this still-hot cake onto a gorgeous presentation plate and slowly lifting the pan away.

Please, DO NOT miss two important moments: when the cake’s aromas first waft up after lifting the pan, and your first glance at the beautiful and appetizing upside-down cake. It’s all quite fab!

 

Final thought on the service of this gingerbread cake is to keep it simple. A dollop of sweetened whipped cream and a little sprinkle of ground spices is all you need. This soon-to-be favourite dessert also goes the distance – we estimate you’ll easily be able to serve 12 guests, if not 16. For full effect, schedule accordingly – it’s best enjoyed still warm.

QUINCE GINGERBREAD UPSIDE-DOWN CAKE – making your holiday dessert course extra special. Season’s greetings!

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Ingredients & Amounts

  • For the quince:
  • 1 quince, cored and thinly sliced
  • 2 tablespoons of butter
  • 1 tablespoon of dark brown sugar, packed
  • 1 teaspoon of pure vanilla extract
  • To prepare the cake pan:
  • 2 tablespoons of butter
  • 2 tablespoons of granulated sugar
  • freshly ground black pepper, to taste
  • For the gingerbread cake:
  • 3 cups of unbleached flour
  • 1 tablespoon of ground ginger
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground allspice
  • 1 teaspoon of ground coriander
  • ¼ teaspoon of kosher salt
  • ¼ teaspoon of ground cloves
  • 1 cup of butter, room temperature
  • ½ cup of dark brown sugar, packed
  • 1 egg, room temperature
  • 1 cup of dark molasses
  • 2 teaspoons of baking soda
  • 1 cup of boiling water
  • Garnish:
  • Whipped cream
  • Ground spices like cinnamon, nutmeg, cloves and allspice

Instructions

  1. Preheat the oven to 350°F with the rack in the middle position.
  2. Prepare the quince: Melt the butter in a medium-sized skillet on medium-high heat. Stir in sugar and vanilla. When bubbling and fragrant, add the quince and toss it about in the pan until soft, about 5 minutes. Remove from heat and cool slightly.
  3. Prepare the pan: Rub the butter onto the bottom of the pan. Sprinkle the granulated sugar followed by a generous sprinkle of black pepper. Add the quince slices in an attractive arrangement remembering this will be the top of the cake once it’s inverted.
  4. Prepare the cake: Place all of the dry ingredients except for the baking soda in a medium-sized bowl and stir to combine. In a second larger bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and beat until fully incorporated. Stir in the molasses.
  5. Place the baking soda into a 1-cup measure, fill with boiling water and stir.
  6. Stir about 1/3 of the dry ingredients into the wet ingredients, followed by 1/3 of the hot water and baking soda. Repeat making sure to fully incorporate the ingredients after each addition.
  7. Add the batter into the prepared pan, smoothing it out evenly. Transfer to oven and bake for 60 minutes or until a cake tester placed into the centre of the cake comes away clean.
  8. Remove the cake from the oven and let it cool for 5 minutes. Place an attractive service plate on top of the pan. Holding the pan to the plate, quickly invert it. Gently shake the pan and plate to release the cake, carefully lifting the pan away for the big reveal. Let cool for an additional 5 minutes before slicing and serving with whipped cream and a sprinkle of ground spices.

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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