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Persimmon Cake - Image 2

Persimmon Cake

A moist and flavorful cake that showcases the unique sweetness of persimmons. Perfect for fall gatherings or a cozy evening treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup ripe persimmon pulp from about 2-3 Hachiya persimmons
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts optional
  • powdered sugar for dusting optional

Equipment

  • 9-inch round cake pan
  • Mixing bowls
  • Electric mixer
  • Sifter or fine mesh strainer
  • Measuring cups and spoons
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

Chef's Tips:
• For best results, use Hachiya persimmons, which are sweeter and softer when ripe
• Avoid overmixing the batter to keep the cake tender
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat
Food Safety:
• Ensure persimmons are ripe and free of mold before using
• Store cake in an airtight container to prevent spoilage