1625 Hinman Avenue
Quince Cottage Cheese Coffee Cake
3/4 cup flour
1 teaspoon baking powder
2 Tablespoons butter
2/3 cup cottage cheese
2 teaspoons vanilla
4 Tablespoons sugar
1 lemon, zest only
2 1/2 teaspoons sugar
1/2 teaspoon ground cinnamon
1/2 cup Quince Jam
Preheat oven to 375 degrees. Combine flour and baking powder in a bowl. Add margarine and blend with two knives or a pastry blender until mixture resembles coarse sand. In another bowl, combine eggs, cottage cheese, vanilla and sugar and beat until blended, but don't try to get out all the lumps. Add cottage cheese mixture to margarine/flour mixture, and just stir until moistened. Stir in the lemon zest. Spray a 9 or 10 inch square or round pan with non-stick spray and spoon in batter. Combine cinnamon and sugar and sprinkle over top of batter. Bake in middle of oven 20-30 minutes or until toothpick inserted in center comes out clean. About halfway through baking, pour quince jam onto coffee cake so that it sits on top of the cake. Continue to bake until toothpick comes out clean. Remove to rack to cool and serve warm or cold.
1 cup sugar
2 pieces star anise
1 lemon or orange rind
Preheat oven to 300F. Peel the quince, reserve peels. Core the quince or cut the flesh from the core. Place all ingredients in a large saucepot, with enough water to just cover the quince. Cover with a sheet of parchment. Use the quince peels to weight down the paper. Bring up to a boil. Bake in oven for 3 to 4 hours, until the quince have turned pink and are tender. For jam, puree quince with poaching liquid, until desired consistency is reached.
Be sure that you temper your butter to incorporate it easily
When mixing wet ingredients allow for texture to remain
Don't over mix batter in order to keep the cake light and fluffy
Be sure that your pan is well sprayed in order to remove cake cleanly
December 6: Lunchbreak - Quince Cottage Cheese Coffee Cake
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