PERSIMMON-WALNUT COFFEE CAKE
To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002
Provided by Roosie
Categories Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350F.
- Grease and flour a 9" springform pan.
- Mix brown sugar and 1 Tbs flour in a small bowl.
- Press persimmons into a pulp into the bowl and mix.
- (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
- In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
- Mix in sugar and vanilla.
- Add eggs, one at a time, beating after each.
- Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
- (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
- Pour persimmon mixture into this crust.
- Carefully spoon remaining batter in small mounds to cover persimmon mixture.
- For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
- Cut in butter until mixture resembles course crumbs.
- Stir in walnuts.
- Sprinkle this over your batter.
- Bake about 1 hour or until toothpick inserted into the center comes out clean.
- The filling will sink as the cake bakes.
- Cool in pan on a rack for 10 minutes.
- Remove springform sides.
- Let cool completely on rack.
Nutrition Facts : Calories 405.4, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 316.5, Carbohydrate 53.1, Fiber 1.1, Sugar 31.2, Protein 5.3
PERSIMMON AND CINNAMON CRUMB CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h10m
Yield 10-inch cake: 12 servings
Number Of Ingredients 19
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.
PERSIMMON CHEESECAKE
This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
Provided by schmecktgut
Categories Desserts Cakes Holiday Cake Recipes
Time 5h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
- Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g
CRANBERRY PERSIMMON COOKIES
During the holidays, I bake double batch after double batch of these moist drop cookies. Dotted with dried cranberries and pecans, the cake-like treats never last long. -Cleo Gonske, Redding, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Place persimmon pulp in a food processor; cover and process until smooth., In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and persimmon. Combine the flour, baking soda, cinnamon, salt, nutmeg and cloves; stir into persimmon mixture. Stir in pecans and cranberries., Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts :
PERSIMMON WALNUT BREAD
Serve this delicious bread baked using persimmon puree and toasted walnuts for your next fall meal.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
- In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
- Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Fat 2, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 340 mg
OLD-FASHIONED PERSIMMON PUDDING
This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.
Provided by Cheryl Thomas
Categories Desserts Custards and Pudding Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.
Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g
PERSIMMON BLACK WALNUT CAKE
Make and share this Persimmon Black Walnut Cake recipe from Food.com.
Provided by angelfan
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- blend dry ingreduents together, add butter milk and persimmon pulp.
- Mix well, add egg and walnuts.
- Pour into greased 8x8 inch pan.
- Bake at 350 for 35 min or until test done.
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