Persimmon Upside Down Spice Cake.
 
Prep time
Cook time
Total time
 
This warm spice cake, coupled with subtle smooth sweetness of the persimmons, wakes up your senses and your taste buds this holiday season.
Author:
Serves: 10 to 12
Ingredients
  • For the Poached Persimmons:
  • 5 to 6 fresh persimmons
  • 1 750-ML bottle dry white wine
  • 3 cups granulated sugar
  • 1 cinnamon stick
  • For the Cake:
  • Non-stick cooking spray
  • 1¾ cup un-bleached all purpose flour
  • 1 tsp. ground cinnamon
  • ½ tsp. ground cardamom
  • ¾ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ tsp. ground nutmeg
  • ⅛ tsp. ground cloves
  • ½ cup almond flour
  • 10 tbsp. unsalted butter room temp
  • ⅔ packed brown sugar
  • 2 tbsp. molasses
  • ½ cup honey
  • 3 large eggs room temp
  • 2 tsp. vanilla extract
Instructions
  1. Poach the Persimmons:
  2. Peel the persimmons, trim the ends, and cut them in half from stem to base, leaving the cores.
  3. Place the persimmon halves in a 4 quart pot and pour the entire bottle of wine over.
  4. Add the cinnamon stick and bring to a boil over medium heat.
  5. Reduce heat to simmer and poach until tender, around 50 to 60 minutes.
  6. Let the persimmons cool in the liquid. Then transfer persimmons with the poaching liquid in the fridge overnight.
  7. For the Cake:
  8. Position a rack in the center of the oven and pre-heat the oven to 350 degrees.
  9. Spray a 9 inch round cake pan with cooking spray and line the bottom with parchment paper, lightly coat the paper the spray.
  10. Using a small sharp knife, remove the cores from the persimmons and slice the halves into about ⅛ inch halfmoons.
  11. Arrange slices in slightly overlapping concentric circles in the prepared cake pan until the bottom of the pan is covered.
  12. Sift together the dry ingredients excluding the almond flour into a medium bowl. Next whisk in the almond flour into the rest of the dry ingredients.
  13. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, honey, molasses and sugar until creamy and smooth, around 5 minutes. Scrape down bowl as needed.
  14. Next add the eggs one at a time until fully incorporated. Scrape down bowl after each addition.
  15. Slowly mix in dry ingredients with mixer running on slow.
  16. Turn mixer up to medium and beat until smooth and thick.
  17. Spoon batter over the persimmons in the pan until gone. Use an off-set spatula or knife and spread batter evenly to the side of pan and smooth surface.
  18. Bake the cake for 20 minutes, then rotate half-way and continuing baking for an additional 15 to 20 minutes until cake tester or toothpick inserted in the center comes out clean.
  19. Allow cake to cool in pan for 15 to 20 minutes. Run a sharp knife around the sides of the pan while still warm and invert the cake on the wire rack to cool completely.
  20. Before serving the cake, brush tops of persimmons with the reserved poaching liquid.
  21. Serve with dollops of cardamom whip cream if using.
  22. Store leftovers wrapped and covered at room temperature for up to 3 days.
  23. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2017/11/19/persimmon-upside-down-spice-cake-a-new-fall-flavor-to-enjoy/