Fragrant & Moist Quince Cake Recipe – Perfect for Cozy Winter Days

There’s something truly magical about the scent of quince simmering gently on the stove—a fragrance that brings me back to my grandmother’s kitchen on cold winter afternoons in southern Italy. Though apples and pears often take center stage, quince, with its distinct fragrance and firm texture, remains a hidden treasure in winter desserts. This quince cake recipe is inspired by Mediterranean and Iberian traditions, blending rustic charm with sweet, floral notes that make it perfect for holiday tables, weekend baking, or enjoying with a hot cup of tea.

Why You’ll Love This Quince Cake Recipe

• Autumn’s Bounty: Featuring fresh quince, which is most abundant in the fall and early winter.
• 4o mini
• Unique Flavor: A sweet, floral, slightly tart flavor unlike any other fruit.
• Cultural Charm: Inspired by Mediterranean and Iberian baking traditions.
• Perfect Texture: Moist, tender crumb with juicy bites of poached quince.

Ingredients (Serves 8–10)

For the poached quince:

• 2 large quinces, peeled, cored, and sliced
• 4 cups water
• 1 cup sugar
• Juice of ½ lemon
• 1 cinnamon stick
• 2 cloves (optional)

For the cake:

• 1½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¾ cup unsalted butter, softened
• ¾ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup plain yogurt or sour cream
• Zest of 1 orange (optional, but highly recommended)
• Poached quince slices (from above), drained and cooled

Step-by-Step Instructions

1. Poach the quince

1. In a saucepan, mix together water, sugar, lemon juice, cinnamon stick, and cloves.
2. Add sliced quinces and bring to a simmer over medium heat.
3. Cover and simmer for 40–50 minutes, or until the quince becomes tender and takes on a rosy color.
4. Drain the quince and let it cool completely before incorporating it into the cake.

2. Prepare the cake batter

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
2. In a bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, beat the butter and brown sugar together until the mixture is light and fluffy..
4. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter.
5. Stir in vanilla extract and orange zest.
6. Slowly alternate adding the dry ingredients and yogurt to the butter mixture, blending gently until everything is just incorporated. Mix until just combined—do not overmix.

3. Assemble and bake

1. Arrange some poached quince slices at the bottom of the pan for a decorative touch.
2. Gently fold the remaining quince into the batter.
3. Pour batter over the arranged fruit and smooth the top.
4. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
5. Allow the cake to cool in the pan for 10 minutes, then gently transfer it to a wire rack to cool completely.

Tips & Substitutions

• No quince? Pears can be used, but the unique flavor of quince is what makes this recipe special.
• Almond flour adds nuttiness and moisture, but can be replaced with regular flour if needed.
• Orange zest complements the floral quince beautifully, adding a bright citrus note.

A Brief History of Quince in Baking

Quince has been cherished across Mediterranean and Middle Eastern cuisines for centuries. In Portugal, quince is traditionally cooked into marmalade—named after marmelo, the Portuguese word for the fruit. Spanish and Eastern European traditions also use quince in both sweet and savory dishes, often pairing it with nuts, spices, and wine. This cake reflects that heritage, modernized just enough for today’s home kitchens.

Serving Suggestions

• Serve warm with a generous dollop of whipped cream or a scoop of vanilla ice cream.
• Room temperature as a cozy afternoon treat with tea.
• Dust with powdered sugar for a rustic finish.
• Drizzle with honey or spiced syrup for a festive twist.

Frequently Asked Questions

Can I make this quince cake in advance?
Yes! In fact, the flavors deepen after a day. Store the cake at room temperature for up to 2 days, or refrigerate it for up to 5 days to keep it fresh.

Can I freeze this cake?
Absolutely—just wrap it tightly and freeze for up to 3 months. Thaw at room temperature.

Can I use canned or preserved quince?
Yes, though fresh poached quince gives the best texture and aroma.

Final Thoughts

This quince cake recipe is a celebration of seasonal simplicity and old-world elegance. Whether you’re new to quince or have fond memories of it from childhood, this cake brings its charm to the forefront in a comforting, crowd-pleasing dessert.

If you try it, I’d love to hear your thoughts! Did you add your own twist or pair it with something special?