Quince and Apple Crumble Cake

I have already written about my plethora of quince.  Before this year, to my shame, I had never cooked with them.  The flowering variety are a very unprepossessing fruit and do not look like they promise much.  However, I have been delighted with everything that I have made which left me with a dilemma.  What to do with my remaining fruit?  They have been sitting on my kitchen table for a week now perfuming the air with their fragrance, but the time had come to use them.  I thought about mixing them with apples for a compote as I am partial to fruit and yogurt at breakfast time.  But my freezer is stuffed to the gills.  I toyed with ideas of conjuring more alcoholic mixes with vodka or gin but could not quite persuade myself.  I was sorely tempted my recipe for Quinceade but in the end decided to go with a variation on my friend Joy’s recipe for Crumble Cake.

Ready for the oven

I combined the quinces with cooking apples and the resulting tart but tasty topping was perfectly offset by the icing sugar dusting.

I made one large 9″ round, which I rather foolishly was hoping would last over the weekend, and four mini loaf tin sized cakes that I intend to squirrel away in the freezer for Christmas hampers in due course.

It works well as a cake and is delicious as a pudding, either hot from the oven or cold, with cream or without.  One I will be adding to the To Be Done Again list.

Quince and Apple Crumble Cake

For the crumble topping:

  • 80g butter
  • 100g plain flour
  • 50g sugar

For the fruit

  • 400g quince, peeled, cored and diced
  • 400g cooking apples, peeled cored, and diced
  • 2 tbsps sugar

For the base

  • 100g butter
  • 100g self-raising flour
  • 2 large eggs
  • 100g caster sugar
  • pinch of salt

Ensure all ingredients at room temperature.  Preheat the oven to 190c/Gas 5.  Grease and line a 9″ spring form tin or 4 mini loaf tins.  First prepare the topping.  Rub the butter into the flour and then stir in the sugar.  Set aside in a bowl until needed.  Next prepare the base.  Using an electric mixer, combine all base ingredients and mix for 2 mins until light and fluffy.  Finally prepare fruit and toss with sugar.  Spread base over bottom of tin/s.  Then add fruit, then sprinkle over topping.  Place in centre of oven and bake for about 1 hour (45 mins approx for mini tins @ 170c) until cooked through.  Cool completely in tin.

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