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Persimmon Brunch Cake

Persimmon Brunch Cake

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h 20 m
Stephanie

Stephanie

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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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

Directions

  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

MOTTSBELA
41

MOTTSBELA

10/30/2007

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

KNBAUER
19

KNBAUER

11/21/2004

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

LMNO
12

LMNO

12/23/2002

great egg-free recipe for persimmons.

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