Saturday, November 5, 2016

Persimmon Cake

my dad's persimmon tree is blowing up! i can't eat enough to catch up, so i thought i could experiment with some recipes.

In my hunt for a persimmon recipe, everywhere I looked referred to the david lebovitz persimmon bread recipe.

I decided on this one. simple and I have all of the ingredients

well...I'm still getting used to this convection toaster oven. At an hour, i checked the cake with a toothpick and removed it. yes...its a little darker on top than i expected. After 15 minutes it fell a little, but it still looked like things were gonna turn out okay.

i was worried it was overdone. boy howdy was i wrong. Although the toothpick came out clean, the inside was like a bread pudding. Like a delicious persimmon pudding cake

The flavor was awesome. i don't think i'd want it coming out "right".

I did change the recipe a bit. i hand mixed things so that may change how things mixed together. I also used less nutmeg than the recipe called for. The persimmons are really over much that i just scooped out the meat and smooshed it between my latex gloved hands instead of actually pureeing them. And probably the biggest deal - i forgot to add the baking soda. I had so many recipes open on my surface that i think i just looked at another page, forgot, and never looked back.

here's the recipe as I made it, adapted from

1 Stick (8 Tbsp) Butter at room temperature
1 3/4 Cup baking sugar
2 Cups Persimmon Puree  - or in my case, just over two cups of persimmons smooshed between my fingers.
1 1/2 Cup whole Milk
2 Cups Flour 
1 1/4 tsp Baking Powder
1 tsp Salt
1 tsp Cinnamon
1/8tsp Nutmeg
To Make the Persimmon Cake

  1. Preheat the oven to 350 F, grease and flour an 8 inch baking dish
  2. mix butter and sugar with a wooden spoon and well as possible.
  3. Add in eggs, milk, and persimmon puree, and gently combine until smooth and creamy
  4. In a separate bowl, combine dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg)
  5. Gradually blend the dry mixture into the persimmon mixture
  6. Spoon into the prepared cake pan and bake for 1 hour, or until a toothpick inserted into the center comes out clean
  7. Allow to cool slightly, and serve warm or cold.

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