Persimmon Upside Down Cake Food
PERSIMMON UPSIDE DOWN CAKE
Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.
Provided by Jewissa
Categories Desserts Cakes Upside-Down Cake Recipes
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
- Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 81.1 g, Cholesterol 30.5 mg, Fat 21.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.5 g, Sodium 483.8 mg, Sugar 32.1 g
PERSIMMON UPSIDE DOWN CAKE
Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.
Provided by Jewissa
Categories Upside-Down Cake
Time 1h10m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
- Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.
Nutrition Facts : Calories 513.8 calories, Carbohydrate 81.1 g, Cholesterol 30.5 mg, Fat 21.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.5 g, Sodium 483.8 mg, Sugar 32.1 g
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 :
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- Preheat the oven to 180 celsius (350 Fahrenheit) and grease a 20cm (8 inch) cake tin and line the base and sides with baking paper.
- Slice the firm persimmons. A great way to do this is with a mandoline to achieve even slices. Drizzle the maple syrup over the base of the cake tin and arrange the persimmon slices on top, in 2 layers, so that the base of the cake tin is covered.
- Toast the walnuts in a dry pan over a low heat, tossing occasionally to make sure they don't burn. Remove from the pan and leave to cool. When cooled place in a food processor and process into a fine meal. Be careful not to take this too far otherwise you'll end up with walnut butter!
- Scoop out the flesh from the 2 soft persimmons and place in a food processor along with the bourbon and puree until smooth.
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