Ooops! We need a photo for this recipe.
Print Recipe

quince skillet cake

Cook Time45 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Author: Jenny


  • 3 Organic Quinces Peeled, Cored and Sliced
  • ¼ cup Butter from Grass-fed Cows
  • ¾ C Sucanat or Rapadura
  • 2 Cups Organic Whole or Sprouted Grain Flour
  • 1 ½ Cups Organic Plain Yogurt
  • 3 Eggs from Pastured Hens
  • 1 Teaspoon Baking Soda
  • ¼ Teaspoon Real Salt or Celtic Sea Salt


  • Mix yogurt and flour together, leave it on your counter overnight. If the mixture becomes too dry, you can always add more yogurt.
  • to 24 hours later, begin preparing the cake by heating the butter in a cast iron skillet until melted.
  • Add the sliced quinces to the butter and continue to cook until the quinces become slightly tender (they will NOT become fall-apart soft for this recipe).
  • Add ¼ cup sucanat or butter to the quinces.
  • As you cook the quinces, you’ll finish the batter by mixing in all remaining ingredients together until the batter becomes smooth.
  • Remove the quinces from the heat, and allow them to cool while you preheat the oven to 350 º F.
  • When the quinces have cooled slightly and the oven has been preheated, pour the batter over the quinces and place the skillet in the oven.
  • Bake the cake about 45 minutes or until a toothpick inserted into its middle comes out clean.
  • Serve directly from the skillet.