Best Persimmon Walnut Coffee Cake Recipes

PERSIMMON COFFEE CAKE

Persimmon Coffee Cake image

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

Ingredients

1 cup butter
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
2 cups persimmon pulp
1/2 teaspoon salt
2 cups sugar
1 cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons brown sugar

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 CAKE

Persimmon Cake image

This easy, wonderful cake is delicious with cream cheese icing!

Provided by kmusgrave

Categories Desserts Cakes Pound Cake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 9

Ingredients

2 ½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2 eggs
2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 67.5 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 348 mg, Sugar 34.5 g

PERSIMMON BUNDT CAKE

Persimmon Bundt Cake image

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

Ingredients

4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter, room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup chopped walnuts, toasted
3/4 cup dried currant
confectioners' sugar

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.