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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Black Pepper Cake with Stewed Quince

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions