Persimmon Upside Down Cake

4.3
(10)

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.

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Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
Servings:
8
Yield:
1 9-inch cake

Ingredients

For the Topping:

  • 3 tablespoons margarine

  • ¼ cup brown sugar

  • 4 large ripe persimmons, peeled and sliced

For the Cake:

  • ½ cup butter, softened

  • 1 cup white sugar

  • 2 cups persimmon pulp

  • 2 cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ cup chopped pecans

  • ½ teaspoon lemon zest

Directions

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

  2. 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.

  3. 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.

  4. 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 (per serving)

514 Calories
21g Fat
81g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 514
% Daily Value *
Total Fat 21g 27%
Saturated Fat 9g 43%
Cholesterol 31mg 10%
Sodium 484mg 21%
Total Carbohydrate 81g 29%
Dietary Fiber 3g 10%
Total Sugars 32g
Protein 5g
Vitamin C 47mg 237%
Calcium 110mg 8%
Iron 4mg 20%
Potassium 301mg 6%

* 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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