Persimmon cake is a delightful dessert that showcases the unique sweetness and rich flavor of this fall fruit. Whether you’re a seasoned baker or just starting out, this easy-to-follow recipe will guide you to create a moist and delicious cake that’s perfect for any occasion.
Why You’ll Love This Recipe
- Moist and Flavorful: The natural sweetness and moisture of persimmons make this cake incredibly tender and delicious.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels.
- Fall Flavors: The warm spices like cinnamon and nutmeg complement the persimmons, creating a perfect fall dessert.
- Versatile: Serve it as a sweet treat with tea or coffee, or dress it up for a special occasion with a dusting of powdered sugar.
- Nutrient-Rich: Persimmons are packed with vitamins A and C, adding a healthy twist to your dessert.
Ingredients & Preparation Notes
- Persimmon Pulp: Use ripe Hachiya persimmons for the best flavor and texture. To prepare, cut off the tops, scoop out the pulp, and mash until smooth.
- All-Purpose Flour: Sifting the flour helps to aerate it, resulting in a lighter cake.
- Spices: Cinnamon and nutmeg add warmth and depth to the cake’s flavor.
- Butter and Sugar: Creaming these together until light and fluffy incorporates air, making the cake rise better and have a tender crumb.
- Eggs: Use room temperature eggs for easier incorporation into the batter.
- Walnuts: Optional, but they add a nice crunch and nutty flavor. If you have a nut allergy, simply omit them.
- Substitutions: You can use gluten-free flour in place of all-purpose flour, and coconut oil instead of butter for a dairy-free version.
Professional Tips & Techniques
- Ripe Persimmons: The key to a flavorful cake is using very ripe Hachiya persimmons. They should be soft to the touch and almost jelly-like inside.
- Creaming Butter and Sugar: Take your time with this step. Properly creamed butter and sugar will help the cake rise and give it a light texture.
- Mixing the Batter: Be gentle when folding in the dry ingredients. Overmixing can lead to a dense cake.
- Checking Doneness: The cake is done when a toothpick inserted into the center comes out clean. The top should be golden brown and spring back when lightly touched.
- Cooling: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. This helps it set and makes it easier to remove from the pan.
Recipe Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- Dairy-Free: Substitute coconut oil for butter and use a non-dairy milk if needed.
- Nut-Free: Omit the walnuts or replace them with raisins or dried cranberries for a different texture.
- Spiced Variation: Add a pinch of ground ginger and cloves for an extra layer of warmth.
- Citrus Twist: Add the zest of one orange to the batter for a bright, citrusy note.
- Chocolate Chip: Fold in 1/2 cup of chocolate chips for a sweet surprise in every bite.
- Mini Cakes: Use a muffin tin to make individual persimmon cakes, adjusting the baking time to about 20-25 minutes.
Serving Suggestions
- Afternoon Tea: Serve slices of persimmon cake with a cup of tea or coffee for a cozy afternoon treat.
- Dessert: Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
- Holiday Gatherings: Dust the cake with powdered sugar and serve it as a festive dessert during fall and winter celebrations.
- Breakfast: Enjoy a slice with your morning coffee or tea for a sweet start to the day.
- Presentation: Garnish with a few slices of fresh persimmon or a sprinkle of chopped nuts for an elegant touch.
Storage & Make-Ahead Tips
- Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Make-Ahead: You can prepare the batter a day in advance and refrigerate it. Bring it to room temperature before baking.
- Reheating: If the cake loses its freshness, warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5-10 minutes.
Frequently Asked Questions
Q: Can I use Fuyu persimmons instead of Hachiya?
A: Fuyu persimmons are firmer and less sweet than Hachiya. If using Fuyu, you’ll need to puree them and possibly add a bit more sugar.
Q: How do I know if my persimmons are ripe enough?
A: Hachiya persimmons should be very soft and almost translucent when ripe. If they’re still firm, let them sit at room temperature until they soften.
Q: Can I make this cake gluten-free?
A: Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different but still delicious.
Q: What can I use instead of walnuts?
A: You can omit the walnuts or replace them with raisins, dried cranberries, or chopped pecans.
Q: How long will the cake stay fresh?
A: At room temperature, the cake will stay fresh for up to 3 days. In the refrigerator, it can last up to a week.
Q: Can I freeze this cake?
A: Yes, you can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
Q: What’s the best way to serve this cake?
A: Serve it as is, or with a dusting of powdered sugar. It pairs well with whipped cream or ice cream for a more indulgent treat.
Q: Can I add other flavors to the cake?
A: Absolutely! Consider adding a bit of orange zest, chocolate chips, or extra spices like ginger and cloves for a unique twist.
Conclusion
This persimmon cake recipe is a delightful way to enjoy the flavors of fall. Its moist texture and warm spices make it a perfect dessert for any occasion. Whether you’re baking for a family gathering or just treating yourself, this easy-to-make cake is sure to impress.
Give it a try and share your results with us on social media. Enjoy every bite of this delicious and easy persimmon cake!
Persimmon Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Fold the persimmon pulp into the butter mixture until well combined. Gradually add the dry ingredients, mixing just until incorporated. If using, fold in the chopped walnuts.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.