John Myers
Upside Down Quince Cake
The perfect upside down quince cake recipe with a picture and simple step-by-step instructions.
- 1000 g Quinces
- 2 tbsp Butter
- 150 g Brown sugar
- 130 g Butter
- 125 g Sugar
- 2 Pc Free range eggs + 1 yolk
- 1 Pc Vanilla pod only the pulp + 1 pinch of salt
- 1,3 dlh Milk
- 160 g Flour
- 2 tsp Baking powder
- 80 g Ground hazelnuts
- Preheat the oven to 180 ° C. Wash the quinces, peel, cut into 4 and cut into approx. 5mm thick wedges. Melt the butter in the pan over medium heat, add sugar and produce a caramel by moving it back and forth. Remove the pan from the heat, let the caramel cool down a bit, then place the quinces in a ring next to each other in the caramel. For the dough, stir the butter and sugar until foamy, add the eggs, egg yolk, vanilla pulp and salt to a uniform mixture. Stir in milk. Sieve the flour and baking powder, add the hazelnuts, stir everything to a smooth batter. Spread the dough over the quince and smooth it out. Bake the cake for 45 minutes, let it cool in the pan for about 15 minutes, then turn it out on a plate.
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