Persimmon Upside Down Cake

Name: Persimmon Upside Down Cake
Prep time: 25 min
Cook time: 35 min
Total time: 70 min
Ingredients: 3 tablespoons margarine; 0.25 cup brown sugar; 4 large ripe persimmons, peeled and sliced; 0.5 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; 0.25 teaspoon salt; 0.5 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.5 teaspoon ground cloves; 0.5 cup chopped pecans; 0.5 teaspoon lemon zest

4.3

(10)

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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 by Jewissa

Published on June 18, 2020

7

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

Jump to Nutrition Facts

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

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