Best 2 Persimmon And Cinnamon Crumb Cake Recipes

Indulge in the delightful harmony of persimmons and cinnamon with our exquisite Persimmon and Cinnamon Crumb Cake. This delectable treat combines sweet and juicy persimmons with the warmth of cinnamon, nestled in a tender crumb topping. Additionally, discover the versatility of persimmons in our diverse collection of recipes: savor the vibrant Persimmon Salad with Feta and Mint, tantalize your taste buds with the tangy Persimmon Salsa, and relish the unique flavors of Persimmon and Goat Cheese Bruschetta. Embark on a culinary journey, exploring the endless possibilities of this autumnal fruit.

Let's cook with our recipes!

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 CAKE WITH CREAM CHEESE ICING

Persimmon Cake with Cream Cheese Icing image

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

Ingredients

Cake
3/4 cup (120 g) dried currants
1/4 cup (60 ml) brandy or whiskey
2 cups (280 g) all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups (355 g) granulated sugar
3/4 cup (6 ounces/170 g) unsalted butter, melted
1 1/2 cups (375 ml) persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups (150 g) walnuts or pecans, toasted and finely chopped
Icing
4 ounces (115 g) cream cheese
1 tablespoon salted butter, at room temperature
1/2 teaspoon vanilla extract
1 tablespoon freshly squeezed lemon juice
2/3 cup (90 g) powdered sugar, sifted
4 or 5 teaspoons water

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.

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Tips for Making Persimmon and Cinnamon Crumb Cake

Use ripe persimmons: The riper the persimmons, the sweeter and more flavorful your cake will be. Look for persimmons that are soft to the touch and have a deep orange color.
Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
Use a light touch when measuring the flour: Too much flour can make your cake dry. Use a light touch when measuring the flour, and don't pack it into the measuring cup.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached: Overbaking the cake will make it dry. Check the cake for doneness a few minutes before the baking time is up.
Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set.

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Conclusion

This persimmon and cinnamon crumb cake is a delicious and easy-to-make dessert that is perfect for fall. The cake is moist and flavorful, with a sweet and tangy persimmon filling and a crunchy cinnamon crumb topping. It's sure to be a hit with your family and friends.

Tips:

Use ripe persimmons.
Don't overmix the batter.
Use a light touch when measuring the flour.
Bake the cake until a toothpick inserted into the center comes out with just a few moist crumbs attached.
Let the cake cool completely before serving.

Conclusion: