Quince Chocolate Streusel Cake

by Lora Wiley-Lennartz
Quince Chocolate Streusel Cake
We’re still on the quince train people, so stay seated. This is the last stop.
A little secret about German streusel cakes… some of the best ones have no cake in the recipe at all, only streusel.
A few months ago, I discovered this when I was doing research to create this delicious elderberry marzipan streusel cake.
This quince chocolate streusel version is a beautiful German style addition for your holiday table uses fresh quince, a fragrant winter fruit.
There is no cake base in this recipe. Fresh quince are poached, then pressed into a homemade chocolate streusel mix, covered over with more streusel and then baked.  As a final touch in decoration and flavor,  the cakes is then drizzled with semi sweet melted chocolate.
The last step is optional of course, but only a Scrooge does not like chocolate drizzled on their streusel cake.
I mean. Really.

Quince Chocolate Streusel Cake

Course Dessert, Snack
Cuisine American, German
Keyword fall cakes, fall desserts, quince cake, quince chocolate cake, quince desserts, Quince Recipes, streusel, Streusel Cake
Prep Time 55 minutes
Cook Time 45 minutes
Servings 12 slices
Author Lora Wiley-Lennartz

Ingredients

  • 1+3/4 lbs fresh quince
  • 1+1/4 cup firmly packed light brown sugar
  • 4 tablespoons freshly squeezed lemon juice
  • 1 cup unsalted butter
  • 3+1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1/4 cup rolled oats.
  • 1 oz bittersweet chocolate chopped into pieces

Instructions

  1. Peel and core the quince.

  2. Place in a large saucepan and cover with water.

  3. Add the lemon juice and sprinkle 3 tablespoons of sugar over the top.

  4. Bring the water to a boil over medium-high heat.

  5. Reduce the heat to low. Simmer until tender but not mushy. About 1/2 hour.

  6. Gently drain. When cool enough to handle, slice each quarter into four pieces. Set aside.

  7. Preheat the oven to 350F.

  8. Line the bottom and sides of a 10-inch springform pan with greased parchment paper.

  9. Melt the butter. Let cool until just warm to the touch.

  10. Whisk together the brown sugar, all-purpose flour, salt, and cocoa powder.

  11. Stir the vanilla into the melted butter. Add to the dry ingredients.

  12. Mix until large streusel crumbs form.

  13. Press 2/3 of the chocolate streusel into the pan and halfway up the sides.

  14. Sprinkle the rolled oats over the top of the streusel crust.

  15. Arrange the poached quince slices over the top gently pressing them in.

  16. Sprinkle the rest of the streusel over the top. Gently press it down with your hands.

  17. Bake for 45 minutes. Check the quince after 30 minutes with a fork to make sure it is tender.

  18. If the quince is starting to brown, cover the pan with aluminum foil for the remaining 15 minutes.

  19. Let cool for 15 minutes before de-panning.

  20. Line a baking sheet with parchment paper and place a cooling rack on top.

  21. Transfer the cake to the cooling rack. Let cool completely.

  22. In a double boiler melt the bittersweet chocolate over low heat.

  23. Let cool enough to handle.

  24. Spoon or scrape the chocolate into a pastry bag fitted with a #4 tip.

  25. Squeeze the chocolate over the top of the cake in a zig-zag pattern.

  26. Or, use a fork or spoon to drizzle the chocolate over the top of the cake.

  27. Transfer to a platter. Cut and serve.

Like this Quince Chocolate Streusel Cake? Also, check out some of these other Quince-ssential recipes:

QUICE OBATZDA

Quince Almond Bread

QUINCE ALMOND BREAD

Quince Cranberry Almond Bars

QUINCE CRANBERRY ALMOND BARS

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