Info
- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 2 Times
Can be made ahead of time.
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Black Pepper Cake with Stewed Quince
Cookbook
Yield : Makes about 3 cups, serves 8 to 10
Ingredients
- Butter and flour, for the mold
- ¼ pound plus 4 tablespoons unsalted butter
- ¾ cup packed dark brown sugar
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¾ teaspoon cinnamon
- 2 teaspoons freshly milled black pepper
- 1 cup buttermilk
Stewed Quince:
- 4 large quince
- Juice of 1 lemon
- ¾ cup sugar
- 1 small cinnamon stick
Equipment:
- 1-quart kugelhopf mold
- Electric mixer
Directions
Preheat the oven to 350°.
Butter and flour the kuglehopf mold; set aside. In a mixing bowl, cream together the butter and sugars. One at a time, add the eggs and mix well. Beat in the vanilla. Sift together the dry ingredients and spices. Alternately add the dry ingredients and the buttermilk to the butter and egg mixture. Pour the batter into the mold and bake for 1 hour or until the cake pulls away from the sides of the pan.
Cool in the pan for 10 minutes. Invert the cake onto a serving plate and unmold.
For the Stewed Quince: Peel, core, and roughly chop the quince. Place the fruit in a small non-aluminum saucepan and toss with the lemon juice, sugar and ¼ cup water. Add the cinnamon, place over low heat and cover. Simmer, stirring from time to time, until the fruit begins to give off juice and soften.
Serve warm with the cake.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 10 servings, and using 2 tablespoons of butter and flour for the mold.
500 kcal
10 % daily value
14 % daily value
5 % daily value
202 mg
17 mg
6 g
52 g
2 g
81 g
107 mg
222 mg
11 g
18 g
12 % daily value
