Persimmon Brunch Cake

Name: Persimmon Brunch Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 20 min
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

Rating: 4.53 stars

19 Ratings
20 Reviews
3 Photos

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.

By Stephanie

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Recipe Summary test

prep:

20 mins

cook:

30 mins

additional:

30 mins

total:

1 hr 20 mins

Servings:

Yield:

1 8-inch square cake

Nutrition Info

Directions

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

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Step 2
Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
Step 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.
Step 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; protein 3.8g; carbohydrates 59.3g; fat 15.1g; cholesterol 27.1mg; sodium 386.7mg. Full Nutrition

Reviews (20)

Most helpful positive review

MOTTSBELA

10/30/2007

My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome! Read More

Helpful

(44)

Most helpful critical review

Betsy B

02/03/2019

Too dense. Not a winner Read More

19 Ratings

5 star values: 12
4 star values: 6
3 star values: 0
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

MOTTSBELA

10/30/2007

My wife made this cake for us after we got a ton of persimmons in our market box. It is moist and delicious -- awesome! Read More

Helpful

(44)

KNBAUER

11/21/2004

This recipe works perfectly and tastes fabulous. I added a cream cheese icing which gave it a great added flavor. Read More

Helpful

(20)

SUSEYBLUE

12/23/2002

Didn't try it as written so the amount of stars applies to how it came out- in this case I changed a lot. Used whole wheat pastry flour 1 & 1/2 c persimmon pulp left out spices & nuts added an egg & 1 1/2 c very fresh chopped medjool dates. I wanted a very sweet breakfast cake for coffee & I got one:). I think it would be very good with walnuts also but wanted my baby to be able to eat some- I'll try it next time. Read More

Helpful

(13)

LMNO

12/23/2002

great egg-free recipe for persimmons. Read More

Helpful

(12)

Maslow

12/21/2008

I made this tonight and it was a big hit. Makes a lovely spicey sweet cake which is a perfect treat around the holidays. I made a few modifications. First - I doubled the amount of persimmons and used a little more butter (closer to 3/4 of a cup). So it made my cake turn out very moist but still light. I also added raisins instead of the nuts which added to the sweetness. Will definitely make it again and want to try it in muffin format. Read More

Helpful

(11)

yummy mummy

12/06/2010

Made this with a few changes! I read some of the other comments. For starters I cut down on the spices. I used 3/4 teas of cinnamon and 1/2 teas of ginger. I also added 1 teaspoon of vanilla extract. Instead of all white sugar I used half brown sugar and half white. Turned out fabulous! Read More

Helpful

(9)

dizziepixie

11/29/2006

You can't taste the persimmons but this cake is yummy! It was a great way to use up all those persimmons getting ripe on me. I followed the recipe as close as I could except I left out the lemon zest. Try it with some whipping cream! Read More

Helpful

(7)

MoosePhysh

11/19/2007

It tastes pretty good but not that much like persimmon. I'll try tweaking it a bit next time to see if I can't get more of a persimmon flavor. Overall it's a good way to get rid of a fair amount of ripe persimmons. Read More

Helpful

(6)

AMSILVA

12/26/2009

This was delish. The spice mixture was spot on and the aroma was wonderful. Read More

Helpful

(6)

Betsy B

02/03/2019

Too dense. Not a winner Read More

More Reviews

Back to Persimmon Brunch Cake

All Reviews for Persimmon Brunch Cake

- of Reviews

Persimmon Brunch Cake

Servings Per Recipe: 9
Calories: 376.8

% Daily Value *

protein: 8 %

carbohydrates: 19 %

dietary fiber: 8 %

sugars:

fat: 23 %

saturated fat: 35 %

cholesterol: 9 %

vitamin a iu: 6 %

niacin equivalents: 19 %

vitamin c: 37 %

folate: 14 %

calcium: 8 %

iron: 13 %

magnesium: 5 %

potassium: 5 %

sodium: 16 %

thiamin: 26 %

calories from fat:

*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.