This Poached Quince Spice Cake is like a reverse cobbler, highlighting quince as the star of the show. Tender, fragrant slices of poached quince sit on top of warmly spiced cobbler batter. The result is a dessert that feels both cozy and yet unexpected. Think jewel-toned quince layered over cinnamon-scented cake. It’s the kind of recipe that’s both rustic and eye-catching, perfect for showing off at gatherings.
This recipe is a bit time-consuming, but not in the least bit difficult. Quinces are a funny fruit to work with, and they take a little bit of coaxing to achieve the best flavor and texture. Poaching makes this rock-hard fruit turn soft and supple, and releases a gorgeous rosy hue.
There’s something meditative about poaching quince, standing over the gently bubbling pot, an unbelievably powerful and delicious scent filling your entire house. This poached quince spice cake has everything you want in a cozy fall bake – spice, tender fruit, and a warm and inviting aroma that lingers into the evening.
Recipe highlights
- Seasonal surprise. Quinces aren’t a familiar fruit to most, but their sweet-tart flavor, alluring scent, and rosy hue make them super intriguing.
- Rustic elegance. A simple spiced cake batter with quince slices arranged artfully on top looks beautiful but it is simple to make.
- Fall fragrance. Cinnamon, vanilla bean, allspice, lemon, and nutmeg work together to build a lovely flavor profile and cozy fall vibe.
- Gorgeous rosy syrup. Thickened quince poaching syrup doubles as a glossy glaze to add depth of flavor and a lovely rose-colored sheen.
What’s the deal with quinces?
The quince is a rustic, little-known ancient fruit, with cultivation dating back thousands of years. They’re ridiculously tart and firm when raw, but they turn rosy and tender when poached. To me, they represent the ultimate in baking alchemy: A fruit completely transformed with the right technique.
Their scent is unreal – when I brought a paper bag full of them into my house, they filled the entire place with their beautiful perfume for days. They’re high in pectin and ideal for poaching; simmered slowly, they release a thick, flavorful syrup. Their high pectin content makes them popular for homemade jam, fruit butter, and paste.
Where to find them: Find quinces at farmers markets, grocery stores that carry seasonal produce, and specialty food stores. If you live in an old neighborhood, you may be able to find some quince trees growing in front or back yards. Time to befriend that neighbor!
When to find them: Quinces are typically ripe from late summer through fall.
What to look for: If you’ve never worked with quinces before, they look like funky, lumpy pears covered in fuzz. Look for ones that smell like ripe apples or flowers. They will turn a golden yellow color when ready to pick.
How to prep them: Wash your quince and gently rub the fuzz off the outside. Remove the stem and tough core. No need to peel them; the skin softens beautifully during poaching.
How to make poached quince spice cake
For full recipe details and ingredients measurements, scroll down to the recipe card toward the bottom of this post. Here is a quick step-by-step to make this dessert:
- Prep the quince. Wash, core, and quarter the quince.
- Poach the quince. Combine water, sugar, lemon peel, vanilla, and allspice in a pot. Simmer quince quarters gently until tender (about 35 minutes). Let them cool in syrup.
- Make cake batter. Whisk melted butter, sugar, and milk; fold in flour, baking powder, salt, cinnamon, and nutmeg.
- Assemble. Spread batter into a buttered 8-inch pan lined with parchment. Arrange thin slices of poached quince on top in a rose pattern.
- Bake. Bake at 350° F until the cake is set and golden, about 30–35 minutes. Internal temperature should be ~200°F.
- Optional glaze: Simmer some of the quince poaching liquid until thick and brush over top of the quince slices for shine.
Make-ahead tip
You can poach the quince up to a week in advance. Store cooked quince in the poaching liquid in the refrigerator. They’ll get more and more pink each day as they sit!
Top tips for success
Simmer, don’t boil the quince. Gentle bubbles cook the fruit without causing them to fall apart.
Mix the batter gently. Fold the dry mix into the wet ingredients with a light hand, just until combined. Over-mixing can cause the cake to become tough.
Use the poaching liquid. Thickening the poaching liquid creates a flavorful pink syrup, perfect for glazing or drizzling.
Arrange with care. Poached quince slices are delicate. Gently form a pattern to create the ultimate show-stopper, or simply layer them on top of each other for a more rustic look.
Check for doneness by temperature. Since the fruit covers the cake, it can be hard to tell by eye when this dessert is properly baked. An internal temperature of ~200°F means it’s ready.
Serving & storage
Serve warm or at room temp. This poached quince cake is absolutely wonderful with vanilla ice cream or unsweetened whipped cream on top.
Store covered in the refrigerator for up to 3 days. Rewarm gently before serving for that fresh-from-the-oven feel.
Repurpose extra quince: Use poached quince in oatmeal, yogurt bowls, cheese boards, or sliced up in tarts. Poached quince keeps well in syrup for up to a week.
More simple fall desserts:
- Brown Butter Pear Clafoutis
- Fig & Brie Cinnamon Rolls
- Butternut Squash Cake with Toffee Sauce
- Green Tomato Hand Pies
If you make this Poached Quince Spice Cake, please let me know what you think! Leave a star rating and comment below the recipe card. I love hearing from you!!
Poached Quince Spice Cake
Equipment
- 8-inch cake pan
Ingredients
Poached Quince
- 4 cups water
- 1 cup sugar
- 2-3 strips lemon peel
- 1 vanilla bean, split and chopped into a few pieces
- 1/2 teaspoon allspice berries
- 3 large quince
Spiced Cobbler Batter
- 4 tablespoons unsalted butter, melted
- 1/2 cup sugar
- 1/2 cup whole milk
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
For the poached quince:
- Wash the quince well to remove any fuzz. Cut each quince in half. Carefully remove the core and any tough bits, like the stem. Cut each half in half, to make quarters.
- While you're preparing the quince, combine the sugar and water in a large saucepot. Bring to a boil, then add lemon peel, vanilla bean, and allspice berries.
- Add the quince quarters to the hot syrup. Cut out a round piece of parchment paper to place on top of the quince as they simmer. This helps keep them submerged under the syrup.
- Turn the heat down to a low simmer and let the quince cook until easily pierced with a knife. I've seen sources that say this can take an hour or two, but mine were plenty soft in about 35 minutes, so keep an eye on them. Time may vary depending on type of quince and how ripe they are.
- Once the quince are soft, turn off the heat and let them come to room temperature in the syrup.
For the cobbler batter:
- Butter an 8-inch round cake pan and line the bottom with parchment. Preheat the oven to 350° F.
- Whisk together melted butter, sugar, and milk in a large bowl.
- In a separate bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Add flour mixture to wet ingredients and fold gently until just combined and no streaks of flour remain.
To assemble and bake:
- Pour the cobbler batter into the prepared pan.
- Remove cooled quince from syrup and cut into thin slices. To make a rose pattern, layer the slices in circles on top of the batter, starting on the outside edges and overlapping the layers a little bit. Roll up one or two slices into a rose to add to the center. Alternatively, you can place poached quince in any pattern you like on top of the batter.
- Bake until cobbler layer is baked through, about 30-35 minutes. You can check for doneness with a toothpick, or use a digital thermometer to check that the internal temperature of the batter is about 200° F.
- Allow to cool for at least 30 minutes before serving.
- Optional: Simmer about 1 cup of quince syrup in a small saucepan until thick, about 10-15 minutes. Brush this glaze onto quince slices.
Notes
Did you try this recipe?
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