Candied Quince and Meyer Lemon Upside-down Cake Ronit Penso

Candied Quince and Meyer Lemon Upside-down Cake

Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoIf you’ve been following this blog for a while, you’ve probably noticed my fondness for upside-down cakes. I like the combination of caramelized fruity layer and cake so much, that I constantly come up with new ways to prepare it.
This time I was lucky to have found beautiful fresh quince and Meyer lemons, so I’ve decided to use both in one cake.Unlike most of my upside-down cakes, this one requires a bit of make-ahead preparation, as quince is not the kind of fruit that will soften only while baking. While preparing the quince for cooking, I thought that it would be a good idea to cook the sliced Meyer lemon with it, and indeed the aromas of both were mixed beautifully right from the beginning.
This tasty cake is so perfect for the holiday season, I plan to bake it again soon. I’m sure you will too, once you’ll try it.

Notes:
* The quince and Meyer lemon can be cooked a day in advance. Keep covered in the fridge and bring to room temperature before using
* Meyer lemon is a wonderful cross between a conventional lemon and a mandarin orange. If you can’t find it, you can use thin skinned orange instead, and add a bit of regular lemon zest to the cake.

Makes: 10
Prep time: 30 minutes
Cooking time for the quince and Meyer lemon: 40 minutes
Baking time: 50 minutes

Ingredients:
For the candied quince and Mayer lemons:
2 large quince, cores removed, cut into thick sections
1/3 cup sugar
¼ cup honey (preferably orange blossom)
1 medium Meyer lemon, sliced
5-6 cardamom pods, lightly crashed
1 stick cinnamon
For the cake:
For the top layer:
½ stick (55 grams) butter, soft
¼ cup sugar
For the batter:
¾ cup whole milk, at room temperature
¼ cup Meyer lemon juice (from 1 medium)
1 stick (115 grams) butter, soft
2 L eggs
Zest from 1 medium Meyer lemon
¾ cup sugar
1 tsp vanilla
1½ cups flour
2 tsp baking powder
Dash salt

1. Place the quince in a large wide pot and add the sugar and honey. Arrange the Meyer lemon slices on top and add the cardamom pods and cinnamon stick. Add enough water just to cover. Cover the pot and bring to the boil on medium-high heat. Cook for 10 minutes. Uncover the pot, lower the heat to medium and cook for about 30 minutes, tilting the pot occasionally, until the quince is pinkish and soft but still keeps its shape, and the lemon slices are candied. Bring to room temperature before using.
Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso
2. The cake: preheat the oven to 350F (175C). Spread the butter for the fruit layer on the bottom of a 9½” (24cm) deep cake pan. Sprinkle the sugar over the butter. Keep in the fridge until using.
3. The batter: mix the milk and lemon juice and let stand for 5 minutes, until it sours. In a large bowl, whisk together the eggs, butter, sugar and zest. Add the soured milk and mix. Add the vanilla, flour, baking powder and salt and whisk to a smooth batter.
Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso
4. Arrange the candied lemon slices on top of the sugar layer in the pan. Add the cooked quince on top of it. Pour the batter over the fruit layer and level with a spatula. Don’t spread the batter all the way to the sides of the pan – this will make it easier to release the cake from the pan after baking.
Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso
Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso
5. Bake for 50 minutes, until the cake is golden and a toothpick inserted at the center comes out clean. Take out of the oven and let the cake stand for 1 minute in the pan.
6. Place a plate (the size of the pan or bigger) on top of the pan. Using oven mitts (remember, the pan is still hot!) hold both the plate and pan together, and turn the pan upside down onto the plate. Carefully, remove the pan. If some bits still stick to the pan, scrape them gently and add to the top of the cake. Let cool to room temperature before slicing.
Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso Candied Quince and Meyer Lemon Upside-down Cake Ronit PensoCandied Quince and Meyer Lemon Upside-down Cake Ronit Penso Candied Quince and Meyer Lemon Upside-down Cake Ronit Penso

74 thoughts on “Candied Quince and Meyer Lemon Upside-down Cake

  1. judilyn says:

    When we lived near San Francisco in California, it was easy to find Meyer lemons when they were in season, but I can’t say that I have seen any out here in the desert. I never really knew what they were, specifically, but now I am curious as to their taste. I put a mandarin in our cereal every morning, and that is quite delightful, so I’m sure a combination with the more lemon-y ambience would lend a delightful presence to many other dishes. Must keep my eyes open for these delights!

    Virtual hugs,

    Judie

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      Meyer lemon is indeed a wonderful combination of citrus flavors. It used to be more rare but lately I see it more at the store so I’m guessing someone is putting some effort in raising more of them. Not sure if the ones we get now are the same as the wild ones, but I’m happy to have them around. :)

      Liked by 1 person

  2. Loretta says:

    You and me both Ronit, we both love upside down cakes. I’ve seen the same effect with the blood oranges, they both look ever so pretty :) I wonder if we have quince at our local grocery store? I’ll have to check that out.

    Liked by 2 people

    • Tasty Eats Ronit Penso says:

      I’ve made one with regular oranges and love the results. I love blood oranges and still have to try the blood orange one, but unfortunately they’re not as easy to get. Hopefully I’ll get lucky this year.
      I hope you’ll be able to find nice quince. It’s such an amazing fruit! :)

      Like

  3. Conor Bofin says:

    An excellent cake indeed. Quince is a particular fruit that I have only had a couple of times. Linda Duffin who writes the Mrs. Portly’s Kitchen blog has a regular supply and sent me some last year. Lovely stuff.

    Liked by 2 people

  4. artandkitchen says:

    I will keep you recipe in mind! I have a lot of quinces every year and I love them so much! Your cake look grate and I love the combination of quinces with citrus. I often prepare candied quices (the Turkish variation). I also preserved them and I will look forward to prepare the cake!

    Liked by 3 people

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