Persimmon Brunch Cake recipe

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Ingredients

1 ¼ cups persimmon pulp
1 teaspoon baking soda
½ cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped pecans
1 teaspoon orange zest
½ teaspoon lemon zest
¼ cup confectioners' sugar for dusting, or as needed

Nutrition Info

376.8 calories
carbohydrate: 59.3 g
cholesterol: 27.1 mg
fat: 15.1 g
fiber: 2 g
protein: 3.8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 386.7 mg
sugar: 26 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 8-inch square cake

Recipe Note

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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