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.
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Precious Adhiambo
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's a great way to use up persimmons from the farmers market.
Wazar Ali Ali
[email protected]This cake is perfect for fall! The persimmons and cinnamon give it a warm and cozy flavor.
jesus pena
[email protected]I'm not a huge fan of persimmons, but I loved this cake! The cinnamon really balanced out the flavor.
Saiful Rafi
[email protected]This is the best persimmon cake I've ever had! The crumb topping is especially amazing.
Zaeem Abbas
[email protected]The cake was a bit dry, even though I followed the recipe exactly. I think I might try adding some extra butter or oil next time.
Talha Hafsa
[email protected]The cake was a bit too sweet for my taste, but I think that's just a personal preference. Otherwise, the flavor and texture were great.
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[email protected]I made this cake for a potluck and it was a hit! Everyone loved the unique flavor and the moist texture.
Zidde Adnan
[email protected]This cake is so easy to make and it always turns out perfectly. I love that I can use fresh persimmons from my tree.
Gujjar 007
[email protected]I followed the recipe exactly and the cake turned out great! It was moist and flavorful, and the crumb topping was the perfect finishing touch.
kibaman mc
[email protected]This cake was absolutely delicious! The combination of persimmons and cinnamon was perfect, and the crumb topping added a nice crunchy texture. I will definitely be making this cake again.