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Fall Persimmon Cake

Persimmon Cake

A delicious fall flavored cake made with stewed and chopped persimmons, topped with either chopped pecans or sliced almonds.
Servings 6 people


  • 360 g persimmons about 2.5 persimmons
  • 4 1/2 T granulated sugar
  • 3 T water
  • 120 g unsalted butter room temperature
  • 90 g granulated sugar
  • 3 eggs room temperature
  • 1 T vanilla
  • 165 g cake flour
  • 3/4 t baking powder
  • 45 g almond flour/meal
  • chopped toasted pecans or sliced almonds for topping


  1. Oil or grease a 9 inch cake pan, preheat oven to 350 f. Peel the persimmons and slice 5mm thick. Place in a sauce pan and add the 4 1/2 T of sugar and 3 T water. Bring to a low simmer and simmer for about 5 minutes, making sure to stir occasionally to coat all of the slices with the sugar water. Drain off most of the sugar water and set the persimmons aside to cool.
  2. Place softened butter and the 90 g of sugar in a medium or large bowl and combine well. Add the eggs and combine well. Add the vanilla and stir in. Sift together the cake flour, baking powder and almond flour. Add 2/3 of the dry mix to the wet mix and fold in, making sure not to over mix.
  3. Roughly chop the cooled persimmons and combine with the remaining 1/3 of the dry mix. Fold into the batter and mix until there is no longer powder visible. Pour into cake pan and top with either toasted chopped pecans or sliced almonds.
  4. Bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool before cutting.

Recipe Notes

Adapted from: Cookpad