Best Persimmon Cake Recipes

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 WITH CREAM CHEESE ICING

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
• Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
• Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
• Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

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.

PERSIMMON BRUNCH CAKE

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.

PERSIMMON-WALNUT COFFEE CAKE

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.

PERSIMMON PUDDING CAKE

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.

PERSIMMON COFFEE CAKE

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.

PERSIMMON PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
• Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

PERSIMMON UPSIDE DOWN CAKE

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.

FUYU PERSIMMON CAKE WITH CARMALIZED BROWN SUGAR TOPPING

Steps:

• 1. In small bowl mix persimmons and baking soda, set aside.
• 2. In large bowl cream butter, sugar, evaporated milk and eggs together. Stir baking powder into flour or sift together. Slowly add flour mixture to creamed. Then add the persimmons and stir until well distributed in batter. Pour into a 9x13 greased pan.
• 3. Bake at 350 degrees for about 45 min or until toothpick comes clean.
• 4. For the topping--put a small pot on the stove and combine sugar, evaporated milk and butter. Let come to boil. When sugar is dissolved take off heat and add vanilla.
• 5. Take a butter knife and make lots of slits. This doesn't look pretty but it get the topping to seep in well. Pour topping into center of cake and spread all over, making sure it goes in between the cake and the pan. Let sit till cooled. The topping will firm up. Cut and serve.

FUYU PERSIMMON BUNDT CAKE

Steps:

• Grease and flour a bundt cake pan. Preheat oven to 350. Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside. In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar. Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy. Stir in Fuyu mix. Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg. Stir flour into Fuyu mixture just until blended. Add 1 cup chopped walnuts and 3/4 cup raisins. Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean. Cool in pan 15 minutes. Turn onto rack.

PERSIMMON PUDDING CAKE

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.

GLUTEN-FREE PERSIMMON PECAN CAKE

Steps:

• Preheat oven to 400°F.
• Grease a 8" round cake pan.
• In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
• In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
• Slowly fold the dry ingredients to the wet ingredients.
• Mix until thoroughly combined.
• Add chopped nuts and stir to incorporate.
• Pour into cake pan and bake for about 50 minutes.
• When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
• Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
• Slice and serve warm.

PERSIMMON BLACK WALNUT CAKE

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.

PERSIMMON APPLE CAKE

Steps:

• 1. In a bowl sift flour, salt, cinnamon, cloves, nutmeg ,baking soda and baking powder set aside. Wash and peel your apples set 2 apples aside dice the remaining apples into small size pieces. Slice the 2 apples in to slices and in a skillet add 1 tsp butter, apples and 1 tbs. sugar soften for about 5 minutes and put aside.
• 2. Grease your cake pan or spray it arrange the softened apples at the bottom of your pan evenly. In a mixer or in a large bowl add melted butter, sugar, eggs and persimmon pulp. Mix until well combined add orange zest and juice and lemon zest and juice mix again until well combined. Add dry ingredient a little at a time alternating milk and flour mixture mix in nuts and diced apples. Pour batter into the cake pan.
• 3. Bake in a preheated 350 degree oven for 1 hour or if you insert a toothpick and it comes out clean. Let cool 30 minutes and turn over on a cake platter. Enjoy right away. Not only is this cake beautiful to look at but delicious as well and cuts beautifully. I would check the cake around the 50 minute mark. When you are baking this cake it will smell amazing all through the house.

PERSIMMON APPLE CAKE RECIPE - (4.1/5)

Steps:

• Preheat oven to 350F. Oil a 8- or 9-inch baking dish or cake pan. (I used a round silicone cake pan.) Remove the skin from the persimmons along with any seeds. Mash pulp and measure. Peel the apple and chop into 1/2-inch cubes. Place the apple into a saucepan along with the 1/8 cup agave nectar, water, cinnamon, and ginger. Cook over medium-low heat, stirring, until the apple softens, about 10 minutes. Add the persimmon and set aside. In a large bowl, combine the flour, baking soda, salt, and cinnamon. In a large measuring cup or small bowl, mix together the water, orange juice, 1/2 cup agave nectar, cider vinegar, and vanilla. Make a well in the center of the dry ingredients and add the wet ones along with the soy yogurt or apple sauce. Stir until well-moistened. Fold in apple mixture. Pour into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 15 minutes before removing from pan. Sprinkle with powdered sugar before serving, if desired. Preparation time: 20 minute(s) | Cooking time: 50 minute(s)

NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)

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 CAKE (OR COOKIES)

Steps:

• 1. Mix persimmon with baking soda and set aside. Cream shortening, sugars and eggs together. Add milk to persimmon mixture and mix well. Mix flour and baking powder together in a seperate bowl. Add to persimmon mixture and mix well. Add creamed mixture and mix well. Mix in nuts. Bake at 350 degrees for 30 minutes or until done. Note: If doing cookies, drop by spoonfuls onto nonstick baking sheet and cook until done (probably 10-12 minutes).
• 2. For cake frosting: When cake has cooled, put all ingredients, except vanilla, in a double boiler and beat for 7 minutes, or until peaks form. Remove from heat and add vanilla. Beat until cool and thick. Frost cake.

PERSIMMON CAKE

Steps:

• 1. Preheat the oven to 350 degrees F (175 degrees C). 2. Grease one 13 x 9 oblong pan. 3. In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp. 4. In a medium bowl, combine sugar, oil, eggs, cinnamon, allspice, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. 5. If used, fold in nuts. 6. Pour batter into prepared pan. 7. Bake for 50 minutes in the preheated oven, or until a toothpick inserted comes out clean. 8. Cool in pan for 10 minutes before removing to a wire rack to cool completely. 9. Slice into 18 squares.

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.