Persimmon Brunch Cake

4.5
(19)

A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

3
3
3
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hrs 20 mins
Servings:
9
Yield:
1 8-inch square cake

Ingredients

  • 1 ¼ cups persimmon pulp

  • 1 teaspoon baking soda

  • ½ cup butter, softened

  • 1 cup white sugar

  • 2 cups sifted all-purpose flour

  • 2 teaspoons baking powder

  • ¼ teaspoon salt

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon ground cloves

  • ½ cup chopped pecans

  • 1 teaspoon orange zest

  • ½ teaspoon lemon zest

  • ¼ cup confectioners' sugar for dusting, or as needed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

  2. Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

  3. In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.

  4. Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts (per serving)

377 Calories
15g Fat
59g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 377
% Daily Value *
Total Fat 15g 19%
Saturated Fat 7g 35%
Cholesterol 27mg 9%
Sodium 387mg 17%
Total Carbohydrate 59g 22%
Dietary Fiber 2g 7%
Total Sugars 26g
Protein 4g
Vitamin C 22mg 111%
Calcium 84mg 6%
Iron 2mg 13%
Potassium 163mg 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.