Persimmon Cake with a Soft Autumn Crumb
A deliciously moist cake that captures the essence of fall with the sweet and unique flavor of persimmons.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 cup persimmon puree from about 2-3 ripe persimmons
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. Puree ripe persimmons until smooth, then measure out 1 cup for use.
- In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
- In a separate bowl, use an electric mixer to beat 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Add 2 large eggs, one at a time, beating well after each addition. Ensure the mixture is smooth and thoroughly combined.
- Mix in 1 cup of persimmon puree and 1 tsp vanilla extract until evenly distributed throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix to maintain a light texture.
- Pour the batter into the prepared cake pan. Smooth the top with a spatula and bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Serving
- Once cooled, slice the cake into 8 pieces and serve. Optionally, dust with powdered sugar or a drizzle of vanilla glaze for an elegant finish.
Storage
- Wrap any leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure persimmons are fully ripe for the best flavor. Do not overmix the batter to keep the cake light and airy. Adjust spices to your preference for added warmth.
Ingredient Substitutions: Ripe bananas or applesauce can replace persimmons. For a nutty crunch, add chopped walnuts or pecans.
How to Serve: Pair with spiced tea or chai for a cozy treat. Dust with powdered sugar or drizzle with glaze for added sweetness.
Storage & Freshness: Store at room temperature for up to 3 days or in the fridge for up to a week. Wrap tightly to maintain freshness.
Make-Ahead Tips: Bake a day in advance and refrigerate. Bring to room temperature before serving for the best texture.
Ingredient Substitutions: Ripe bananas or applesauce can replace persimmons. For a nutty crunch, add chopped walnuts or pecans.
How to Serve: Pair with spiced tea or chai for a cozy treat. Dust with powdered sugar or drizzle with glaze for added sweetness.
Storage & Freshness: Store at room temperature for up to 3 days or in the fridge for up to a week. Wrap tightly to maintain freshness.
Make-Ahead Tips: Bake a day in advance and refrigerate. Bring to room temperature before serving for the best texture.