Persimmon Brunch Cake

Persimmon Brunch Cake

14

"A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste."

Ingredients

1 h 20 m {{adjustedServings}} servings 377 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
  2. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
  3. In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
  4. Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.
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Reviews

14
  1. 15 Ratings

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My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome!

This recipe works perfectly, and tastes fabulous. I added a cream cheese icing, which gave it a great added flavor.

great egg-free recipe for persimmons.