Quince upside-down cake
How to make a quince upside-down cake
2 cups water
1 cup sugar
1/4 cup butter
1/2 cup brown sugar
1.5 cups cake flour
2 tsp. baking powder
Large pinch salt
1/2 cup butter, at room temperature
1 cup granulated sugar
1 tsp. vanilla
2 eggs, separated
1/2 cup milk
Peel, core and slice the quinces. Place them in a saucepan with the water and sugar (there should be enough to cover them completely), bring to a boil, then reduce the heat and simmer until the quinces are tender, about 20 minutes. Cool in their syrup.
Preheat the oven to 350°F. In a 10-inch cast-iron skillet, melt the butter. Add the brown sugar and stir until the sugar is dissolved. Set aside to cool. When cool, drain the cooked quince slices and arrange them in the sugar.
In a medium bowl, whisk together the flour, baking powder and salt. In a large bowl, cream together the butter and sugar until lightened. Add the vanilla and egg yolks. Add the flour mixture alternately with the milk. Whip the egg whites to soft peaks, then fold into the batter.
Spread the batter over the quince slices. Bake for 40-45 minutes, until a toothpick comes out clean. Cool slightly, then carefully invert onto a serving plate.
(Adapted from a recipe by Martha Stewart.)