Skip to main content

Spiced Quincesauce Cakes


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!

Ingredients

  • 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

Procedure
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.

Comments

  1. These are lovely and I love the little disposable pans...where did you find them?

    ReplyDelete
    Replies
    1. I got them at Cost Plus World Market, Wendy. Do you have one near you?

      Delete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce