Best Persimmon Coffee Cake Recipes

Persimmon-Walnut Coffee Cake image

Provided by Roosie

Categories Breads

Time 46m

Yield 12 serving(s)

Number Of Ingredients 17

4 fresh very ripe hachiya persimmons (~1 3/4 lbs) or 1 cup applesauce
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter
1/2 cup chopped walnuts

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 Coffee Cake image

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

Num Taloak (Persimmon Coffee Cake) (Cambodia) image

Provided by GiddyUpGo

Categories Dessert

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1 tablespoon all-purpose flour
3 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup water
4 persimmons, peeled, seeded and mashed
6 ounces walnuts
2 tablespoons powdered sugar

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.