Rating: 4.14 stars
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.

Recipe Summary test

prep:
25 mins
cook:
35 mins
additional:
10 mins
total:
70 mins
Servings:
8
Yield:
1 9-inch cake
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
For the Topping:
For the Cake:

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

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  • Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.

  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.

  • Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Nutrition Facts

514 calories; protein 4.6g; carbohydrates 81.1g; fat 21.1g; cholesterol 30.5mg; sodium 483.8mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
11/15/2018
My first time baking with persimmons. Really good. Very easy to make. I saw comments about added bake time wasn t necessary. This now a favorite. Read More

Most helpful critical review

Rating: 1 stars
04/14/2015
I noticed there were NO eggs in this recipe so I added one. What a disappointment. The edges were baked and the middle was complete mush...even after I put it back in the oven for 40 minutes! Read More
(1)
7 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
04/13/2015
I noticed there were NO eggs in this recipe so I added one. What a disappointment. The edges were baked and the middle was complete mush...even after I put it back in the oven for 40 minutes! Read More
(1)
Rating: 5 stars
11/15/2018
My first time baking with persimmons. Really good. Very easy to make. I saw comments about added bake time wasn t necessary. This now a favorite. Read More
Rating: 5 stars
07/17/2015
Absolute fave. Eggs not neccessary. Cake turned out moist and yummy did need a bit longer than recipe stated. Was in for almost 1hr and 15 mins total. Read More
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Rating: 5 stars
12/31/2020
Super moist and flavorful. I used Hachiya persimmons so the pulp was very high in water content. Cake tastes more like a persimmon pudding and is delicious. I will make it again. Read More
Rating: 3 stars
12/30/2020
This seemed too dense and undercooked to me. I baked it for over an hour before pick came out clean. Perhaps it because I used hachiya persimmons for the batter, and fuyus for the bottom. Also it seemed too much batter for a 9” cake pan resulting in the batter spilling over and diminishing the aesthetics of the finished product. Read More
Rating: 5 stars
11/09/2020
Amazing cake! I've made it twice: once for me, and once for the neighbors who gave me Fuyu persimmons from their tree. Note: 4 persimmons is not a good measure — it depends on the size. More accurately, use 2 lbs before peeling. Cut 6-8 thin whole slices, enough to cover the top of the cake. Chop and blend the remaining persimmons until coarse pulp. I substituted the individual spices for 1.5 tsp Trader Joe's Pumpkin Pie Spice mix, which includes cinnamon, ginger, lemon peel, nutmeg, cloves, and cardamom. I also increased the fresh lemon zest to 1 full tsp. Definitely bumped up the flavor. Be sure the center of the cake is completely cooked before removing or it will droop in the center. For me, that was about 40 minutes. (I made that mistake the fist time, but it was still delicious!) Read More
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