Persimmon Cake
There’s something truly special about making a Persimmon Cake. It brings back fond memories of fall, when the air is crisp, and the scent of warm spices fills the kitchen. I remember the first time I tried this delightful cake at a friend’s gathering. The moistness, the rich flavor of ripe persimmons, and the crunch of walnuts or pecans made it an instant favorite. Every bite felt like a hug from autumn itself. Over the years, I’ve perfected my own version of this cake, infusing it with love and my favorite spices, which I can’t wait to share with you. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this Persimmon Cake is bound to impress your family and friends.
Recipe Snapshot
1 hr 15 mins
15 mins
60 mins
Medium
250 kcal
4g g
Gluten-Free, Low FODMAP
10g g
Frying Pan, Oven, Grater, Chef’s Knife, Mixing Bowl, Wooden Spoon, Baking Sheet
The Best Thing About This Persimmon Cake
Unique Flavor Profile
The Persimmon Cake is unlike any other dessert. The natural sweetness of persimmons shines through, creating a moist and flavorful cake that’s incredibly satisfying. Paired with warm spices like cinnamon and nutmeg, each slice offers a comforting taste that’s perfect for the fall season.
Perfect for Any Occasion
This cake is versatile! Whether you’re hosting a gathering or enjoying a quiet evening at home, it fits perfectly into every scenario. Serve it as a dessert after dinner, or enjoy a slice with your morning coffee; it’s equally delightful at any time of the day.
Easy to Make
Don’t let the idea of baking a cake intimidate you! The Persimmon Cake is straightforward, with simple steps that even novice bakers can follow. With just a handful of ingredients and a little bit of time, you’ll have a stunning dessert that looks and tastes like it took hours to prepare.
Customizable Options
One of the best aspects of the Persimmon Cake is its flexibility. Feel free to add your favorite nuts, or even swap in different spices based on your preference. It’s a dish that encourages creativity, allowing you to make it uniquely yours.
Healthier Alternative
This cake can also be a healthier alternative to traditional desserts. With persimmons providing natural sweetness, you might find yourself using less sugar than in other recipes. Plus, the addition of nuts gives it a nice boost of nutrients!
What to Buy for Persimmon Cake
When gathering ingredients for your Persimmon Cake, it’s essential to choose quality products that complement each other beautifully. The combination of fresh persimmons, warm spices, and rich butter creates a symphony of flavors that come together in perfect harmony. Let’s delve into the key players that make this dish a star!
- All-purpose flour: This is the foundation of your cake, providing structure.
- Baking soda: This leavening agent ensures your cake rises perfectly.
- Ground cinnamon: Adds warmth and spice, accentuating the sweetness of the persimmons.
- Freshly grated nutmeg: A little goes a long way in enhancing the flavors.
- Kosher salt: Balances the sweetness and enhances all the flavors.
- Granulated sugar: The main sweetener that complements the natural sugars in the persimmons.
- Unsalted butter: Adds richness and moisture to the cake.
- Persimmon purée: The star ingredient that gives the cake its unique flavor and moisture.
- Eggs: Helps bind the ingredients together and provides structure.
- Vanilla extract: Enhances the overall flavor profile of the cake.
- Walnuts or pecans: Optional, but they add a wonderful crunch and richness if included.
Directions for Persimmon Cake
Let’s get started on baking this wonderful Persimmon Cake! I promise you’ll love how easy and rewarding it is. Follow these simple steps, and you’ll have a delicious cake ready for any occasion.
- Preheat your oven to 350°F (175°C). It’s crucial to get this step right, as the right temperature will ensure an even bake. Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, baking soda, ground cinnamon, freshly grated nutmeg, and kosher salt. This step helps to aerate the flour and evenly distribute the baking soda and spices, ensuring a light, fluffy cake.
- In a separate medium bowl, combine the unsalted butter (3/4 cup melted), persimmon purée (2 cups), eggs (3 large, at room temperature), and vanilla extract (2 teaspoons). Mix well until fully combined and smooth.
- Gently add the flour mixture to the wet ingredients on low speed. Stir just until everything is moistened, being careful not to overmix. You want to see a few lumps; that’s perfectly fine!
- If you’re using nuts, fold in the walnuts or pecans (1 1/2 cups, toasted and finely chopped) now. They should be evenly distributed throughout the batter.
- Scrape the batter into the prepared pan, spreading it evenly. It should look smooth and level. The batter will be thick but pourable.
- Bake in the preheated oven for about one hour. To check for doneness, insert a toothpick in the center; if it comes out clean, your cake is ready. The edges should be golden brown, and the smell will be heavenly!
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps to set the structure and makes it easier to remove.
- Carefully invert the cake onto a serving plate. If it resists, gently tap the bottom of the pan. Dust with confectioners sugar before serving for a beautiful finish!
- Enjoy your Persimmon Cake warm or at room temperature. It’s perfect as a standalone treat or paired with coffee or tea.
Things Worth Knowing
- Incorporating persimmon purée adds natural sweetness and moisture to your cake, which is essential for achieving that desirable texture.
- Be careful not to overmix the batter; this can lead to a dense cake. Mix just until combined.
- Use room temperature ingredients, especially the eggs and butter, as they blend more easily and create a better texture.
- To test the cake for doneness, use a toothpick. If it comes out clean or with a few moist crumbs, it’s done!
Substitutions and Tips
Here are some tips and tricks for making your Persimmon Cake even better. Whether you’re looking for storage suggestions or ways to enhance your baking experience, I’ve got you covered!
- Storage: Store leftover cake in an airtight container at room temperature for up to three days. Refrigeration can dry it out, so only refrigerate if necessary.
- Freezing: Yes, you can freeze the Persimmon Cake! Wrap it tightly in plastic wrap and then aluminum foil. It will stay good for about three months in the freezer.
- Pairing: This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Variations: Feel free to substitute the walnuts with other nuts like almonds or skip the nuts altogether for a nut-free version.
- Spice it up: Experiment with other spices like ginger or allspice for a different flavor twist.
How to Enjoy Persimmon Cake
- Serve it warm: Enjoy the Persimmon Cake warm right out of the oven to experience the full depth of its flavors.
- Ideal for gatherings: This cake is a perfect dessert for potlucks, dinner parties, and family gatherings. It’s sure to impress!
- Morning treat: Try it as a delicious breakfast or brunch option alongside your favorite beverage.
- Seasonal celebrations: Perfect for fall festivities, Thanksgiving dinners, or any festive occasion where you want to showcase seasonal flavors.
- Storage tips: If you have leftovers, ensure they are stored correctly to keep them fresh for days to come.
FAQ
Conclusion
This Persimmon Cake is a wonderful representation of fall flavors, bringing warmth and comfort to your table. I encourage you to try making this delightful cake for your next gathering or simply to enjoy a slice with your morning coffee. Trust me, once you taste its rich, moist goodness, you’ll be coming back for seconds!
Persimmon Cake
Equipment
- Frying Pan
- Oven
- Grater
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
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 cup Unsalted butter melted
- 2 cups Persimmon purée
- 3 large Eggs at room temperature
- 2 teaspoons Vanilla extract
- 1.5 cups Walnuts or pecans toasted and finely chopped (optional)
Instructions
- Preheat your oven to 350°F (175°C). It’s crucial to get this step right, as the right temperature will ensure an even bake. Coat a 10-cup Bundt cake or tube pan with butter or nonstick cooking spray to prevent sticking.
- In a large mixing bowl, sift together all-purpose flour, baking soda, ground cinnamon, freshly grated nutmeg, and kosher salt. This step helps to aerate the flour and evenly distribute the baking soda and spices, ensuring a light, fluffy cake.
- In a separate medium bowl, combine the unsalted butter (3/4 cup melted), persimmon purée (2 cups), eggs (3 large, at room temperature), and vanilla extract (2 teaspoons). Mix well until fully combined and smooth.
- Gently add the flour mixture to the wet ingredients on low speed. Stir just until everything is moistened, being careful not to overmix. You want to see a few lumps; that’s perfectly fine!
- If you’re using nuts, fold in the walnuts or pecans (1.5 cups, toasted and finely chopped) now. They should be evenly distributed throughout the batter.
- Scrape the batter into the prepared pan, spreading it evenly. It should look smooth and level. The batter will be thick but pourable.
- Bake in the preheated oven for about one hour. To check for doneness, insert a toothpick in the center; if it comes out clean, your cake is ready. The edges should be golden brown, and the smell will be heavenly!
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. This helps to set the structure and makes it easier to remove.
- Carefully invert the cake onto a serving plate. If it resists, gently tap the bottom of the pan. Dust with confectioners sugar before serving for a beautiful finish!
- Enjoy your Persimmon Cake warm or at room temperature. It’s perfect as a standalone treat or paired with coffee or tea.
