Easy Persimmon Cake for Fall
This easy persimmon cake is perfect for sharing and using up persimmons from your backyard tree.
- Prep time
- 30 min
- Cook time
- 35 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 fuyu persimmons
- 1/2 cup brown sugar (90g)
- 1/2 tsp kosher salt
- 1 stick unsalted butter (113g)
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all purpose flour (125g)
Instructions
- 1
Peel and cut persimmons into 1cm cubes. Transfer to a bowl.
- 2
Sprinkle persimmons with 2 tbsp of the brown sugar and 1/4 tsp salt. Let sit for 20 mins. Set aside.
- 3
Preheat oven to 350 degrees F and grease and line an 8x4 in. loaf pan with parchment paper.
- 4
In the bowl of a stand mixer or a large bowl with a hand mixer, cream room temperature butter with the rest of the sugar, spices, rest of the salt, and baking powder.
- 5
Add eggs and beat until well mixed.
- 6
Take half of the cubed persimmon (leave the juice in the bowl) and add to the batter. (If you don’t like large chunks, you can pulse it a few times in a blender or food processor to make into smaller pieces).
- 7
Add flour and vanilla and gently mix.
- 8
Transfer to your loaf pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
- 9
After cake is done, remove from pan. While still hot, spread remaining persimmon with the liquid on top.