Persimmon Cake

4.3
(45)

Grab some persimmons when they're in season in the fall and early winter and make this deliciously moist persimmon cake. It's an easy recipe and sweet enough to eat alone or with a light dusting of powdered sugar — although some decadent cream cheese icing on top is also an option!

a close up view of a persimmon cake with a slice cut sitting on top with a fresh slice of persimmon.
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Prep Time:
20 mins
Cook Time:
1 hrs 5 mins
Additional Time:
10 mins
Total Time:
1 hrs 35 mins
Servings:
16
Yield:
1 9x13-inch cake

Put your fresh fruit to good use with this top-rated persimmon cake.

Persimmon Cake Ingredients

Here's what you'll need to make this fresh persimmon cake:

· Flour: This persimmon cake starts with 2 ½ cups of all-purpose flour.
· Sugar: This recipe calls for two cups of white sugar, but you could use a blend of white and brown sugars for extra warmth.
· Leaveners: Baking soda and baking powder act as leaveners, which means they help the cake rise.
· Salt: A pinch of salt enhances the other flavors in this fruity cake.
· Persimmon pulp: Of course, you'll need persimmon pulp — two cups, to be exact. Learn more about making persimmon pulp below.
· Milk: Use whole milk or your favorite alternative milk.
· Eggs: Whole eggs add moisture and help hold the batter together.
· Vanilla: Finish off the batter with two teaspoons of vanilla extract.

Learn more: What Is a Persimmon? Here's Everything You Need to Know

How to Make Persimmon Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this easy persimmon cake.

1. Make the batter: Whisk the dry ingredients in one bowl and the wet ingredients in another. Fold the persimmon mixture into the flour mixture and stir until combined.
2. Bake the cake: Pour the batter into a prepared baking pan, then bake in the preheated oven until a toothpick inserted into the center comes out clean.

Persimmon Cake
Photo by claudia.

How to Make Persimmon Pulp

It couldn't be easier to make persimmon pulp with fresh fruit. Simply remove the tops from the persimmons, scoop out the flesh, and pulse in a food processor until smooth.

If you want to make the pulp ahead of time, store it in an airtight container in the refrigerator for up to three days or in the freezer for up to six months.

How to Serve Persimmon Cake

This persimmon cake is fantastic as it is, so there's no need to add anything else. But, if you want to take it over the top, you can always add a topping — try a cream cheese frosting or a lemon glaze. For a little crunch, sprinkle the finished cake with chopped pecans or walnuts.

How to Store Persimmon Cake

Allow the persimmon cake to cool, then store in an airtight container in the refrigerator for up to one week.

Can You Freeze Persimmon Cake?

Yes, you can absolutely freeze persimmon cake. Wrap the cooled cake in a layer of storage wrap followed by a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"It really lets the persimmon flavor shine front and center, and the texture is both light and moist," according to Alix Schweitzer. "It's best eaten unfrosted and stuffed directly into your face, sans plate or fork. It seems to actually taste better the next day than it does fresh."

"Definitely a favorite," says Jsteber. "I use a bundt pan and sprinkle with powdered sugar. It is a dense, moist cake."

"Great," raves Alison Adachi. "I had persimmons and didn't know what to do with them. Very moist and tasty! Added cinnamon, allspice and ground ginger to taste, plus a handful of raisins I had been trying to use up."

Editorial contributions by Corey Williams

Ingredients

  • nonstick cooking spray

  • 2 ½ cups all-purpose flour

  • 2 cups sugar

  • 2 teaspoons baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 2 cups persimmon pulp

  • 1 cup milk

  • 2 large eggs

  • 2 teaspoons vanilla extract

Directions

  1. Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.

  2. Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.

  3. Whisk together persimmon pulp, milk, eggs, and vanilla in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.

  5. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.

Nutrition Facts (per serving)

223 Calories
1g Fat
51g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 223
% Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 25mg 8%
Sodium 249mg 11%
Total Carbohydrate 51g 18%
Dietary Fiber 1g 4%
Protein 4g
Vitamin C 19mg 97%
Calcium 41mg 3%
Iron 2mg 10%
Potassium 145mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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