Persimmon And Cinnamon Crumb Cake Food

PERSIMMON AND CINNAMON CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.

VANILLA AND CINNAMON CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
• Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
• To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
• Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
• Pour into a small bowl and set aside.
• If not using immediately, refrigerate until needed.
• To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
• Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
• The mixture will be loose.
• Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
• Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
• Do not overbeat.
• Spread the batter evenly into the prepared springform pan.
• Sprinkle the top evenly with the crumb topping.
• Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
• Do not overbake, or the cake will be dry.
• Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
• Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
• Store at room temperature for up to 3 days.

PERSIMMON BUNDT CAKE

Steps:

• Position rack in center of oven and preheat to 350°F.
• Butter and flour Bundt pan.
• Peel persimmons.
• Press pulp through coarse sieve into medium bowl.
• Measure 1 1/3 cups persimmon puree into small bowl.
• Mix baking soda into puree and set aside.
• Beat sugar and butter in large bowl until blended (mixture will be grainy).
• Add eggs, 1 at a time, beating well after each addition.
• Mix in vanilla.
• Sift flour, cinnamon, salt, allspice and cloves into butter mixture; blend well using rubber spatula.
• Mix in persimmon mixture, walnuts and currants.
• Transfer batter to prepared pan.
• Bake cake until tester comes out clean, about 55 minutes.
• Cook cake in pan on rack 5 minutes.
• Turn out cake onto rack; cool completely.
• Sift confectioners' sugar over cake.

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.