Best 4 Persimmon Brunch Cake Recipes
Indulge in a culinary journey with our exquisite Persimmon Brunch Cake, a delightful treat that combines the sweet and tangy flavors of persimmons with the comforting warmth of a classic brunch dish. This versatile cake can be enjoyed as a sweet breakfast treat, a delightful dessert, or as a special occasion centerpiece. With variations like persimmon muffins, persimmon scones, and persimmon sweet rolls, there's something for every palate to savor. Embrace the vibrant colors and unique flavors of this seasonal fruit as you embark on a delightful baking adventure. Whether you're a seasoned baker or just starting out, our detailed recipes will guide you through the process, ensuring a delectable outcome every time.
Check out the recipes below so you can choose the best recipe for yourself!
PERSIMMON CAKE
If you haven't already discovered the wonders of persimmons, let us be the first to introduce you. This bright orange fall and winter fruit is native to China and commonly used in Asian cuisine; persimmons are beloved for their mild, slightly-sweet flavor and soft, pudding-like interior. The fall fruit adds moisture and a hint of sweetness to this Persimmon Cake. This recipe may sound intimidating, but it's surprisingly easy to execute-the cake batter can be completely stirred together by hand in one bowl. Southerners love our spice cakes, especially in the fall and around Christmastime, and this moist cake maintains a nice spice level from the cinnamon. The walnuts add studs of crunch to the silky-smooth cake. Although this cake makes for a show-stopping seasonal dessert, a leftover slice-quickly toasted-would also make a lovely breakfast. This cake simply exudes holiday spirit. If you can't find fresh persimmons at your local grocery store, don't fret: Persimmon pulp can be ordered online. Looking for more ways to bake with persimmons? Try our Persimmon Pudding with Cinnamon Whipped Cream.
Provided by Southern Living Editors
Categories Cakes
Time 3h25m
Yield 1 (10-in.) cake
Number Of Ingredients 12
Steps:
- Preheat oven to 325°F. Stir together flour, sugar, cinnamon, baking soda, and salt in a large bowl. Stir in persimmon pulp, oil, melted butter, and eggs until well incorporated; stir in walnuts.
- Pour batter into a greased and floured 10-inch Bundt pan. Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes. Transfer to a wire rack; let cool 10 minutes. Remove from pan; return cake to wire rack, and let cool completely, about 2 hours. Dust with powdered sugar.
PERSIMMON AND CINNAMON CRUMB CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h10m
Yield 10-inch cake: 12 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.
PERSIMMON BUNDT CAKE
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
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.
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:
- Choose ripe persimmons: The riper the persimmons, the sweeter and more flavorful your cake will be. Look for persimmons that are bright orange in color and slightly soft to the touch.
- Use a food processor to puree the persimmons: This will help to create a smooth and even batter. If you don't have a food processor, you can also mash the persimmons with a fork or potato masher.
- Don't overmix the batter: Overmixing will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the cake in a loaf pan: A loaf pan will help to create a moist and evenly baked cake.
- Serve the cake warm or at room temperature: The cake is best served warm or at room temperature. You can also store the cake in the refrigerator for up to 3 days.
Conclusion:
This persimmon brunch cake is a delicious and easy-to-make treat that is perfect for any occasion. The cake is moist and flavorful, with a sweet and tangy persimmon flavor. It is also a good source of fiber and vitamins. So next time you have some ripe persimmons, give this cake a try!
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