PERSIMMON COFFEE CAKE
Make and share this Persimmon Coffee Cake recipe from Food.com.
Provided by LoveToCook
Categories Breads
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
- Add flour, baking powder, salt and mix well.
- Mix topping ingredients and set aside.
- Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
- Spread remaining half of batter into pan and add remainder of topping.
- Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
Nutrition Facts : Calories 570.6, Fat 32.3, SaturatedFat 15.7, Cholesterol 101.2, Sodium 312.3, Carbohydrate 67.4, Fiber 1.9, Sugar 46, Protein 5.8
PERSIMMON BUNDT CAKE
Got a lot of persimmons you don't know what to do with? Or have you always wanted to make something using this little-known fruit. Here's your chance to make a wonderful, flavourful Bundt cake that not only has luscious persimmons in it, but warm spices that make it extra-special.
Provided by evelynathens
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
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 PUDDING CAKE
I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 20-24 servings.
Number Of Ingredients 14
Steps:
- In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.
Nutrition Facts :
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 BRUNCH CAKE
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.
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 1h20m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- 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.
- 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 : Calories 376.8 calories, Carbohydrate 59.3 g, Cholesterol 27.1 mg, Fat 15.1 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 386.7 mg, Sugar 26 g
NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)
This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.
Provided by GiddyUpGo
Categories Dessert
Time 35m
Yield 12-18 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
- Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
- Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
- Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
- Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.
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 PUDDING CAKE
Found this lovely little pudding/cake online and wanted to share from: Simply Recipes http://simplyrecipes.com There are two kinds of persimmons: Fuyu (the squatty ones that look a little like tomatoes) and Hachiya (the bigger, egg-shaped fruit). This recipe uses the Hachiya, which is best when VERY ripe and/or after the first frost.
Provided by Molly53
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F and lightly grease an 8" square baking pan.
- In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
- In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
- Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
- Add the chopped nuts.
- Bake until done (about 45 minutes).
- Cool.
- To serve, top with a dollop of whipped cream.
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