A couple of weeks ago, I received a delivery of quince from some good friends. I made a big batch of quince butter (see the recipe included in my Quince Butter Thumbprint Cookies) and a pot of quincesauce - think applesauce, but with quince. I've been stirring the quincesauce into plain yogurt, but I decided to bake them into some spiced cakes one morning.
The thing I love about these cakes - besides it not being too sweet - is the fact that I can mix it, pop it in the oven, and crawl back in bed. By the time the aroma permeates the house and wakes everyone up, it's ready to eat!
- 2 C white whole wheat flour
- 2 t baking powder
- 1 t baking soda
- 1 C organic coconut sugar
- 1 T ground cardamom
- 1 T ground nutmeg
- 1 T ground cinnamon
- 2 eggs
- 1-1/2 C unsweetened quincesauce
- 1/2 C olive oil
- 1/2 C organic plain yogurt
- 2 T honey
- pecans for topping, if desired
Preheat oven to 350 degrees F and butter a baking dish, or - in this case I was bringing them to friends and didn't want them to have to wash and return my dishes - place paper baking forms on a lined cookie sheet.
Place all dry ingredients in a large mixing bowl. Add wet ingredients and mix with a wooden spoon until just moistened. Pour batter into pans, leaving space at the top for it to rise. Sprinkle with nuts, if desired.
Bake till a toothpick inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack before slicing and serving.