Black Pepper Cake with Stewed Quince
Cooking Methodbaking
CostModerate
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionBuffet, Cocktail Party
Recipe Coursedessert
Equipmentelectric mixer
Mealdinner
Taste and Texturebuttery, spiced, sweet
Type of Dishcake
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
- 4 large quince
- Juice of 1 lemon
- ¾ cup sugar
- 1 small cinnamon stick
- 1-quart kugelhopf mold
- Electric mixer
Instructions
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Preheat the oven to 350°.
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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.
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Cool in the pan for 10 minutes. Invert the cake onto a serving plate and unmold.
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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.
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Serve warm with the cake.
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