• Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with baking paper; butter the sides and parchment paper. Dust the inside of the pan with flour and tap out the excess.

The topping.

• In a small saucepan, combine the butter, brown sugar, and salt. Cook over medium heat, whisking frequently, until the butter and sugar melts into the syrup, for about 1-2 minutes.
• Pour the mixture into the bottom of the prepared pan, then arrange the quince slices in a circle covering the bottom of the pan and set aside.

The cake.

• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, ground ginger, and ground cloves. Set aside.
• In a separate large bowl, beat the butter and sugar until the mixture is fluffy, about 5 minutes. Add the grated fresh ginger and beat for 1 minute more. Add the eggs, one at a time, beating well in between each addition. With a mixer on low speed, slowly pour in the molasses and beat for 1 more minute. The mixture may appear curdled, but that is OK.
• With the mixer on low speed, slowly add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Do not overmix.
• Pour the batter into the prepared pan, tap the pan gently on a countertop to get rid of air bubbles and smooth the top of the batter.
• Bake the cake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from the oven and let it cool on a wire rack for about 10 minutes, then invert onto a plate. Remove sides of springform pan and parchment paper. Replace any quince slices that have stuck on the parchment paper.

To serve.

• Brush the quince poaching liquid over the top of the cake. Serve the cake warm or room temperature with a dollop of whipped cream. Store any leftovers in an airtight container at room temperature for up to two days.