Best 12 Persimmon Cake Recipes

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Indulge in the delightful flavors of autumn with our enticing persimmon cake recipes. Discover a collection of delectable cakes that showcase the unique sweetness and vibrant color of persimmons. From the classic Persimmon Cake, a moist and tender delight, to the decadent Persimmon Upside-Down Cake, featuring a caramelized persimmon topping, these recipes offer something for every palate. Explore the zesty Persimmon Orange Cake, a harmonious blend of citrus and persimmon, or the rich and indulgent Chocolate Persimmon Cake, a symphony of flavors that will satisfy any chocolate lover. Don't miss the creative Persimmon Bundt Cake, a visually stunning centerpiece for any occasion, or the wholesome Persimmon Carrot Cake, a healthier twist on a classic dessert. Each recipe is a culinary journey, inviting you to savor the unique charm of persimmons in a variety of tantalizing cake creations.

Check out the recipes below so you can choose the best recipe for yourself!

PERSIMMON BUNDT CAKE



Persimmon Bundt Cake image

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

4 large ripe persimmons
1 1/2 teaspoons baking soda
1 3/4 cups sugar
1/2 cup butter, room temperature
3 extra large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
3/4 cup chopped walnuts, toasted
3/4 cup dried currant
confectioners' sugar

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



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

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.

PERSIMMON AND CINNAMON CRUMB CAKE



Persimmon and Cinnamon Crumb Cake image

Provided by Emeril Lagasse

Categories     dessert

Time 1h10m

Yield 10-inch cake: 12 servings

Number Of Ingredients 19

2 tablespoons dark Karo syrup
2 tablespoons milk
1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup dark brown sugar
3 cups chopped peeled Fuyu persimmons
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
1 cup light brown sugar
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 cup firmly packed light brown sugar
2 cups confectioners' sugar

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 PUDDING CAKE



Persimmon Pudding Cake image

I put up jams and jellies featuring persimmons, but also use that delectable fruit in desserts. I think you'll savor this moist cake with a bit of spice. It tastes great served with a dollop of whipped cream.-Ralph Wheat, Bedford, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20-24 servings.

Number Of Ingredients 14

4 large eggs
1 cup whole milk
2-1/4 cups sugar
1 teaspoon vanilla extract
1-1/2 teaspoons salt
4-1/2 tablespoons butter, softened
3 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
3 cups ripe persimmon pulp
1 cup chopped dates
1 cup sweetened shredded coconut
1 cup chopped walnuts or pecans
Whipped cream, optional

Steps:

  • In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.

Nutrition Facts :

PERSIMMON BRUNCH CAKE



Persimmon Brunch Cake image

A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

Provided by Stephanie

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h20m

Yield 9

Number Of Ingredients 14

1 ¼ cups persimmon pulp
1 teaspoon baking soda
½ cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped pecans
1 teaspoon orange zest
½ teaspoon lemon zest
¼ cup confectioners' sugar for dusting, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
  • Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
  • In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
  • Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

Nutrition Facts : Calories 376.8 calories, Carbohydrate 59.3 g, Cholesterol 27.1 mg, Fat 15.1 g, Fiber 2 g, Protein 3.8 g, SaturatedFat 6.9 g, Sodium 386.7 mg, Sugar 26 g

PERSIMMON PUDDING CAKE



Persimmon Pudding Cake image

A dense and filling cake, wonderful in the fall and winter.

Provided by Kiana

Categories     Desserts     Cakes     Bundt Cake Recipes

Yield 12

Number Of Ingredients 9

¾ cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  • Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 33 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 227.4 mg, Sugar 16.7 g

PERSIMMON UPSIDE DOWN CAKE



Persimmon Upside Down Cake image

Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.

Provided by Jewissa

Categories     Desserts     Cakes     Upside-Down Cake Recipes

Time 1h10m

Yield 8

Number Of Ingredients 15

3 tablespoons margarine
¼ cup brown sugar
4 large ripe persimmons, peeled and sliced
½ cup butter, softened
1 cup white sugar
2 cups persimmon pulp
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ cup chopped pecans
½ teaspoon lemon zest

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  • Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
  • Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Nutrition Facts : Calories 513.8 calories, Carbohydrate 81.1 g, Cholesterol 30.5 mg, Fat 21.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.5 g, Sodium 483.8 mg, Sugar 32.1 g

PERSIMMON BLACK WALNUT CAKE



Persimmon Black Walnut Cake image

Make and share this Persimmon Black Walnut Cake recipe from Food.com.

Provided by angelfan

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 cup sugar
3 tablespoons melted butter
1/2 cup milk
1/2 cup persimmon pulp
1 egg
1 cup flour, plus
6 teaspoons flour
2/3 teaspoon baking powder
2/3 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 cup chopped black walnut

Steps:

  • blend dry ingreduents together, add butter milk and persimmon pulp.
  • Mix well, add egg and walnuts.
  • Pour into greased 8x8 inch pan.
  • Bake at 350 for 35 min or until test done.

PERSIMMON PUDDING CAKE



Persimmon Pudding Cake image

Found this lovely little pudding/cake online and wanted to share from: Simply Recipes http://simplyrecipes.com There are two kinds of persimmons: Fuyu (the squatty ones that look a little like tomatoes) and Hachiya (the bigger, egg-shaped fruit). This recipe uses the Hachiya, which is best when VERY ripe and/or after the first frost.

Provided by Molly53

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 16

2 cups persimmon pulp (very ripe Hachiya)
4 eggs
1/2 cup butter, melted (1/4 pound or one stick)
3/4 cup milk
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ginger
1 teaspoon ground allspice
1 cup pecans or 1 cup walnuts, finely chopped
lightly sweetened whipped cream

Steps:

  • Preheat oven to 400°F and lightly grease an 8" square baking pan.
  • In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
  • In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
  • Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
  • Add the chopped nuts.
  • Bake until done (about 45 minutes).
  • Cool.
  • To serve, top with a dollop of whipped cream.

PERSIMMON CAKE (OR COOKIES)



Persimmon Cake (or Cookies) image

This is my mother's recipe. It was one of my favorites that she would make. It reminds me of the holidays, so with them coming, I thought I would share it. I hope you enjoy it as much as I always did! Note: I'm pretty sure she used this same batter recipe for cookies, as it's the only persimmon recipe I found in her...

Provided by Christine Whisenhunt

Categories     Cookies

Time 45m

Number Of Ingredients 17

1/2 c shortening
1 c white sugar
1 c brown sugar
2 eggs, beaten
1 c persimmon pulp
3 c flour, sifted
4 tsp baking powder
1/4 tsp baking soda
1/2 c milk
1 c chopped walnuts
1 tsp vanilla or maple extract
FOR CAKE FROSTING:
3 egg whites, unbeated
1 1/2 c brown sugar, firmly packed
6 Tbsp water
1 tsp vanilla
dash of salt

Steps:

  • 1. Mix persimmon with baking soda and set aside. Cream shortening, sugars and eggs together. Add milk to persimmon mixture and mix well. Mix flour and baking powder together in a seperate bowl. Add to persimmon mixture and mix well. Add creamed mixture and mix well. Mix in nuts. Bake at 350 degrees for 30 minutes or until done. Note: If doing cookies, drop by spoonfuls onto nonstick baking sheet and cook until done (probably 10-12 minutes).
  • 2. For cake frosting: When cake has cooled, put all ingredients, except vanilla, in a double boiler and beat for 7 minutes, or until peaks form. Remove from heat and add vanilla. Beat until cool and thick. Frost cake.

NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)



Num Taloak (Persimmon Coffee Cake) (Cambodia) image

This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Provided by GiddyUpGo

Categories     Dessert

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 14

1 teaspoon vegetable oil
1 tablespoon all-purpose flour
3 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup water
4 persimmons, peeled, seeded and mashed
6 ounces walnuts
2 tablespoons powdered sugar

Steps:

  • Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
  • Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
  • Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
  • Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
  • Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.

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

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

Tips:

  • Choose ripe persimmons: Look for persimmons that are deep orange in color and slightly soft to the touch. Avoid persimmons that are too hard or have blemishes.
  • Peel and puree the persimmons: To peel the persimmons, use a sharp knife to cut off the top and bottom of the fruit. Then, score the skin lengthwise and peel it off. To puree the persimmons, simply place them in a food processor or blender and blend until smooth.
  • Use a bundt pan: A bundt pan is the best type of pan to use for this cake because it creates a beautiful fluted design. If you don't have a bundt pan, you can also use a 9x13 inch baking pan.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Store the cake in an airtight container at room temperature for up to 3 days: You can also freeze the cake for up to 2 months.

Conclusion:

This persimmon cake is a delicious and moist cake that is perfect for any occasion. The persimmons give the cake a unique flavor and texture that is sure to please everyone. Whether you're looking for a dessert to serve at a special event or just a snack to enjoy at home, this persimmon cake is sure to be a hit.

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