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Fall Persimmon Cake
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Persimmon Cake

A delicious fall flavored cake made with stewed and chopped persimmons, topped with either chopped pecans or sliced almonds.
Servings 6 people
Calories 492kcal

Equipment

Ingredients

Instructions

Prep

  • Oil or grease a 9 inch cake pan.
  • Preheat oven to 350° F.

Persimmons

  • Peel the persimmons and slice 5mm thick.
    360 g persimmons
  • Place in a sauce pan and add the 4 1/2 T of sugar and 3 T water.
    4 1/2 T granulated sugar, 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.

Cake

  • Place softened butter and the 90 g of sugar in a medium or large bowl and combine well.
    120 g unsalted butter, 90 g granulated sugar
  • Add the eggs and combine well.
    3 eggs
  • Add the vanilla and stir in.
    1 T vanilla
  • Sift together the cake flour, baking powder and almond flour.
    165 g cake flour, 3/4 t baking powder, 45 g almond flour/meal

Combine

  • Add 2/3 of the dry mix to the wet mix and fold in, making sure not to over mix.
  • 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.

Bake

  • Pour into cake pan and top with either toasted chopped pecans or sliced almonds.
    chopped toasted pecans or sliced almonds
  • Bake for 30-40 minutes or until a toothpick comes out clean. Allow to cool before cutting.

Video

Notes

Adapted from: Cookpad. 

Nutrition

Calories: 492kcal | Carbohydrates: 66g | Protein: 8g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 25g | Vitamin A: 619IU | Vitamin C: 40mg | Calcium: 83mg | Iron: 2mg