Best 3 Fuyu Bundt Cake Recipes
**Fuyu Persimmon Bundt Cake: A Delightful Fusion of Festive Flavors**
Indulge in the delectable Fuyu Persimmon Bundt Cake, a culinary masterpiece that harmoniously blends the vibrant flavors of fall harvest with the comforting warmth of traditional baking. This moist and tender cake is crafted with an abundance of fresh fuyu persimmons, their sweet and slightly tart notes perfectly complemented by a symphony of warm spices. Topped with a luscious maple glaze, this bundt cake is a true feast for the senses, sure to impress and delight with every bite. Alongside the Fuyu Persimmon Bundt Cake, this article presents a collection of equally enticing recipes featuring the versatile fuyu persimmon. Discover the savory and sweet versatility of this unique fruit through dishes such as the Fuyu Persimmon and Arugula Salad with Goat Cheese, the Fuyu Persimmon and Roasted Butternut Squash Soup, and the Fuyu Persimmon and Almond Butter Smoothie. Embrace the bounty of the season and embark on a culinary journey that celebrates the exceptional flavors of fuyu persimmons.
BUNDT CAKE FRUIT CELEBRATION
A delightfully light celebration of fruity combinations! The possible variations are endless with different cake flavors and fruit combinations. Try mixing fresh fruit in with your pie filling!
Provided by Nicole
Categories Desserts Cakes Cake Mix Cake Recipes Bundt Cake
Time 1h5m
Yield 14
Number Of Ingredients 3
Steps:
- Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely.
- Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 70.6 g, Fat 8.3 g, Fiber 1.1 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 297.3 mg, Sugar 53.8 g
FUYU BUNDT CAKE
The Fuyu is a non-astringent variety of persimmon (it won't dry out your mouth, I promise). They are flat not pointy. They are eaten while still firm like an apple (peeled or unpeeled). They are very sweet and creamy and slightly spicy. I love them! Most recipes made with them are salads, salsas and chutneys. This is one of the only baking recipes I've found. It is from an old Sunset magazine. It turned out wonderful! The clove taste is dominent but I liked it. It was good hot out of the oven but even better the next day. I'm going to try more baking with this type of persimmon in recipes that use apples. *Next time I make it, I think I'll try adding 1-2 tbsp of orange zest and perhaps an orange glaze. This should work in 2 loaf pans as well. *I've never had a problem with this recipe mixing the baking soda with the Fuyus, as it says, but if you're wary of the same thing happening to you that happened to Lalaloula, add the baking soda to the dry ingredients.
Provided by Engrossed
Categories Breakfast
Time 1h15m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Grease and flour a bundt cake pan.
- Preheat oven to 350.
- Blend baking soda with chopped fuyus. Set aside.
- In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
- Stir in fuyu mix.
- Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
- Stir flour mixture into fuyu mixture until just blended.
- Stir in walnuts and raisins.
- Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
- Cool in pan 15 minutes. Turn onto rack.
- When cool, dust with powdered sugar, if desired.
Nutrition Facts : Calories 429.6, Fat 18.2, SaturatedFat 7, Cholesterol 61.6, Sodium 618.7, Carbohydrate 63.4, Fiber 2.1, Sugar 40.3, Protein 6.1
PERSIMMON CAKE WITH CREAM CHEESE ICING
A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
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.
Tips:
- Use room temperature ingredients: This will help the cake batter mix more evenly and create a smoother texture.
- Cream the butter and sugar together until light and fluffy: This will incorporate air into the batter, resulting in a lighter and more tender cake.
- Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined: Overmixing can toughen the cake.
- Bake the cake in a preheated oven: This will help ensure that the cake bakes evenly.
- Do not overbake the cake: A toothpick inserted into the center of the cake should come out clean or with just a few moist crumbs attached.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
Fuyu bundt cake is a moist, flavorful cake that is perfect for any occasion. With its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. If you are looking for a delicious and easy-to-make bundt cake recipe, this fuyu bundt cake is the perfect choice.
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