Quince Buckle with Pistachio Ginger Streusel

Ingredients

• 1 inch knob of ginger, peeled and cut into coins
• 76 g (1/2 cup) unsalted shelled pistachios
• 100 g (1/2 cup) organic cane sugar
• 1/2 t kosher salt
• 140 g gluten-free all purpose flour (see notes)
• 1/4 t xanthan gum
• 85 g (6 T) cold unsalted butter
• FOR THE CAKE
• 156 g (11 T) unsalted butter, at room temperature
• 150 g (3/4 cup) organic cane sugar
• 2 eggs, at room temperature
• 1 vanilla bean, seeds scraped
• 140 g gluten-free all purpose flour
• 1/4 t xanthan gum
• 1 t baking powder
• 1 quince, poached and diced into 1/4 inch pieces (about 1 cup) see notes

Cooking Directions

1. Preheat the oven to 350 degrees and generously butter a 9-inch spring form pan.
2. To make the streusel: Combine the pistachios and ginger in a food processor and blend until a very coarse meal forms.
3. Dump into a medium bowl and stir to combine with the next four ingredients.
4. Chop the 6 T of cold butter up, place it in a bowl with the dry streusel ingredients, and let it sit while you make the cake. Don't fully combine it just yet.
5. To make the cake: Cream the butter and sugar until light and fluffy, about 3 minutes.
6. Add the eggs one at a time, beating until fully combined after each addition.
7. Add the vanilla bean seeds and mix well.
8. Add the flour, xanthan gum, and baking powder, mixing until fully incorporated.
9. Fold in the quince.
10. Spread the cake batter into the pan and set aside.
11. Return to the streusel topping. The butter should be softened, but still cold. Using your hands, work the butter into the dry ingredients until clumpy crumbs form.
12. Sprinkle the topping on top of the cake in an even layer and bake for 50-60 minutes.
13. Let cool for 10-15 minutes before unmolding from the springform pan.