Black Pepper Cake with Stewed Quince Recipe

Name: Black Pepper Cake with Stewed Quince
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter and flour, for the mold; 1/4 pound plus 4 tablespoons unsalted butter; 3/4 cup packed dark brown sugar; 1 cup granulated sugar; 3 eggs; 1 teaspoon vanilla extract; 2 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon ground cloves; 1/4 teaspoon ground ginger; 3/4 teaspoon cinnamon; 2 teaspoons freshly milled black pepper; 1 cup buttermilk; 4 large quince; Juice of 1 lemon; 3/4 cup sugar; 1 small cinnamon stick; 1-quart kugelhopf mold; Electric mixer

Servings: persons

Butter and flour, for the mold
1/4 pound plus 4 tablespoons unsalted butter
3/4 cup packed dark brown sugar
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 teaspoon cinnamon
2 teaspoons freshly milled black pepper
1 cup buttermilk
4 large quince
Juice of 1 lemon
3/4 cup sugar
1 small cinnamon stick
1-quart kugelhopf mold
Electric mixer

1
Preheat the oven to 350.
2
Butter and flour the kuglehopf mold; set aside.
3
In a mixing bowl, cream together the butter and sugars.
4
One at a time, add the eggs and mix well.
5
Beat in the vanilla.
6
Sift together the dry ingredients and spices.
7
Alternately add the dry ingredients and the buttermilk to the butter and egg mixture.
8
Pour the batter into the mold and bake for 1 hour or until the cake pulls away from the sides of the pan.
9
Cool in the pan for 10 minutes.
10
Invert the cake onto a serving plate and unmold.
11
For the Stewed Quince: Peel, core, and roughly chop the quince.
12
Place the fruit in a small non-aluminum saucepan and toss with the lemon juice, sugar and 1/4 cup water.
13
Add the cinnamon, place over low heat and cover.
14
Simmer, stirring from time to time, until the fruit begins to give off juice and soften.
15
Serve warm with the cake.

1504

kcal

Calories

Fat

195

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Butter and flour, for the mold, 1/4 pound plus 4 tablespoons unsalted butter, 3/4 cup packed dark brown sugar, 1 cup granulated sugar, and more.

Yes, Black Pepper Cake with Stewed Quince falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Black Pepper Cake with Stewed Quince

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