Persimmon Cake

Whenever autumn rolls around, I can’t help but feel a surge of excitement for baking, and nothing captures that spirit quite like Persimmon Cake. The moment those vibrant orange fruits start gracing the market stalls, I know it’s time to whip out my favorite recipes. This cake, with its moist crumb and rich flavor, holds a special place in my heart—it’s not just a dessert; it’s a warm hug on a chilly day. I remember the first time I tasted it at a friend’s gathering, and the way the spices danced on my palate left me longing for more. With each bite, the sweet and earthy notes of persimmon shine through, making you feel like you’re enjoying something truly unique. Whether it’s an afternoon treat or the star of a cozy dinner party, this cake never fails to impress.

What Goes Into Persimmon Cake

The ingredients in Persimmon Cake come together beautifully, creating a harmonious blend of flavors and textures. The star of the show, persimmon purée, is the secret to the cake’s moistness and unique taste. Other key players include all-purpose flour, baking soda, and warm spices like cinnamon and nutmeg that evoke the essence of fall. Together, they create a cake that is not only tasty but also a true representation of the season.

• 2 cups all-purpose flour: The base of the cake, providing structure and a light texture.
• 2 teaspoons baking soda: Essential for leavening, helping the cake rise and become fluffy.
• 1 1/2 teaspoons ground cinnamon: Adds a warm, sweet spice that complements the persimmons.
• 1/2 teaspoon freshly grated nutmeg: Offers a slightly nutty flavor that enhances the overall taste.
• 3/4 teaspoon kosher salt: Balances the sweetness and enhances the flavors.
• 1 1/4 cups granulated sugar: Provides sweetness and helps the cake caramelize.
• 3/4 cup unsalted butter, melted: Adds richness and moisture to the cake.
• 2 cups persimmon purée: The star ingredient that gives the cake its unique flavor and moist texture.
• 3 large eggs, at room temperature: Bind the ingredients together and add richness.
• 2 teaspoons vanilla extract: Enhances the sweetness and flavor profile.
• 1 1/2 cups walnuts or pecans, toasted and finely chopped (optional): Adds crunch and nuttiness to the cake.

Recipe Directions for Persimmon Cake

Making Persimmon Cake is a delightful experience that fills your kitchen with wonderful aromas. Follow these detailed steps to ensure your cake turns out perfectly.

1. Preheat your oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray to ensure easy release.
2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. This process helps to aerate the dry ingredients and ensures an even texture.
3. Add in the granulated sugar and stir to combine. The sugar not only sweetens the cake but also contributes to its moistness.
4. In a medium bowl or standing mixer, stir together the melted butter, persimmon purée, eggs, and vanilla extract. Mix until well combined and smooth.
5. Gradually add the dry mixture to the wet ingredients on low speed. Stir just until everything is moistened; be careful not to over mix, as this can cause the cake to become dense.
6. If you are using them, fold in the chopped nuts gently to distribute them throughout the batter.
7. Scrape the batter into the prepared pan, making sure to spread it evenly. This will help the cake bake uniformly.
8. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time.
9. Once out of the oven, allow the cake to cool in the pan for about 15 minutes. This helps it set and makes it easier to remove.
10. In a final step, invert the cake onto a serving plate and dust with confectioners sugar for a beautiful finish.

Make It Your Own

The beauty of Persimmon Cake lies in its adaptability. Here are some great tips to help you make this recipe your own:

• Storage: For optimal freshness, keep your cake in an airtight container. It stays delicious for several days.
• Freezing: You can freeze the cake for up to three months. Just wrap it tightly in plastic wrap and foil before placing it in the freezer.
• Pairing: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience.
• Flavor Variations: Experiment with different spices like cloves or add dried fruits to enhance the flavor profile.
• Glaze: Drizzle a simple glaze made from powdered sugar and water over the cooled cake for added sweetness.

How to Serve Persimmon Cake

• Ideal Occasions: Persimmon Cake is perfect for fall gatherings, holiday parties, or as a cozy dessert for family dinners.
• Accompaniments: Pair it with a cup of coffee or tea for a delightful afternoon snack.
• Presentation: Dusting the cake with confectioners sugar gives it a beautiful finish, making it an appealing centerpiece on any table.
• Slice Sizes: I recommend cutting generous slices, especially if you’re serving guests. The cake is truly irresistible!
• Leftovers: Store any leftover slices in an airtight container. They taste amazing the next day!

FAQ

Conclusion

In conclusion, Persimmon Cake is a truly exceptional dessert that celebrates the flavors of fall. Its combination of moist texture and sweet, spiced flavor makes it a favorite among many. I encourage you to try this recipe and share it with loved ones. Baking this cake not only fills your home with delightful aromas but also creates cherished memories around the table. Enjoy every slice and savor the joy it brings!

Persimmon Cake

Indulge in the warmth of fall with this delightful Persimmon Cake. Moist, flavorful, and beautifully spiced, it’s the perfect dessert for any occasion. Made with fresh persimmons, this cake is not only easy to make but will have everyone asking for seconds. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoon freshly grated nutmeg
• 0.75 teaspoon kosher salt
• 1.25 cups granulated sugar
• 0.75 cups unsalted butter, melted
• 2 cups persimmon purée
• 3 large eggs
• 2 teaspoons vanilla extract
• 1.5 cups walnuts or pecans (optional)

Equipment

• Grater
• Oven
• Baking Sheet
• Frying Pan
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray to ensure easy release.
2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. This process helps to aerate the dry ingredients and ensures an even texture.
3. Add in the granulated sugar and stir to combine. The sugar not only sweetens the cake but also contributes to its moistness.
4. In a medium bowl or standing mixer, stir together the melted butter, persimmon purée, eggs, and vanilla extract. Mix until well combined and smooth.
5. Gradually add the dry mixture to the wet ingredients on low speed. Stir just until everything is moistened; be careful not to over mix, as this can cause the cake to become dense.
6. If you are using them, fold in the chopped nuts gently to distribute them throughout the batter.
7. Scrape the batter into the prepared pan, making sure to spread it evenly. This will help the cake bake uniformly.
8. Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time.
9. Once out of the oven, allow the cake to cool in the pan for about 15 minutes. This helps it set and makes it easier to remove.
10. In a final step, invert the cake onto a serving plate and dust with confectioners sugar for a beautiful finish.

Notes

For optimal freshness, keep your cake in an airtight container. It stays delicious for several days.

Previous PostGrapefruit Brûlée Breakfast Bowl

Next Post Cheesy Lasagna Pasta Stuffed Shells

Meet Simone Patel

Food is the ultimate connector, and I approach every recipe with the host in mind. I focus on creating meals that scale well for crowds and make entertaining effortless. I cooked and tested this meal to ensure it holds up beautifully from the stove to the serving platter, ready for your guests.