Fuyu Persimmon Cake With Carmalized Brown Sugar Topping Recipes

PERSIMMON CAKE WITH CREAM CHEESE ICING

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.

FUYU PERSIMMON CAKE WITH CARMALIZED BROWN SUGAR TOPPING

Steps:

• 1. In small bowl mix persimmons and baking soda, set aside.
• 2. In large bowl cream butter, sugar, evaporated milk and eggs together. Stir baking powder into flour or sift together. Slowly add flour mixture to creamed. Then add the persimmons and stir until well distributed in batter. Pour into a 9x13 greased pan.
• 3. Bake at 350 degrees for about 45 min or until toothpick comes clean.
• 4. For the topping--put a small pot on the stove and combine sugar, evaporated milk and butter. Let come to boil. When sugar is dissolved take off heat and add vanilla.
• 5. Take a butter knife and make lots of slits. This doesn't look pretty but it get the topping to seep in well. Pour topping into center of cake and spread all over, making sure it goes in between the cake and the pan. Let sit till cooled. The topping will firm up. Cut and serve.

PERSIMMON CAKE

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.

FUYU BUNDT CAKE

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.

PERSIMMON RUM BUNDT CAKE

Steps:

• Preheat oven to 350°F. Grease and flour 12-cup bundt pan. Tap out excess flour. Set aside.
• In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), mix together butter, brown sugar, and sugar. Add eggs and mix until combined.
• Add about 1/3 of dry flour mixture. Mix on low speed. Add rum and half of persimmon puree. Mix and add another 1/3 of flour mixture. Add remaining puree. Toss dried dates in remaining flour. Add flour and dates to batter. Stir together until there are no longer and dry streaks of flour.
• Add walnuts and fold until thoroughly distributed.
• Pour batter into prepared bundt pan. Bake for 55-60 minutes until toothpick inserted in center of cake comes out clean. Let cake cool in pan for 10-15 minutes. Invert cake onto a wire rack and cool to room temperature.
• In sauce pot, melt butter over medium heat. Once the butter has melted, continue to cook. Swirl pot occasionally. Mixture will bubble and foam as it cooks. Continue to cook until butter smells fragrant and nutty. The milk solids in the melted butter will turn rich brown in color. Remove from heat and pour into a heat-safe bowl. All brown butter to cool for 20-30 minutes before use.
• Add cooled butter, powdered sugar, salt, vanilla and milk in a medium bowl. Stir until mixture is smooth. Glaze should be slightly thick but pourable in consistency. If desired, add additional milk 1/2 Tbsp at a time until desired consistency is achieved. Pour glaze over cooled bundt cake.

PERSIMMON COBBLER

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch square baking dish. Set aside.
• Place persimmon chunks into a large mixing bowl. Sprinkle in brown sugar, white sugar, cornstarch, lemon juice, lemon zest, vanilla powder, nutmeg, and cinnamon. Mix well and set aside.
• Mix flour, cornmeal, and baking powder together in a mixing bowl. Cut in the butter until it resembles small pebbles. Add buttermilk, little by little, mixing the dough with your hands. Once the dough forms a ball, turn out onto a flour-dusted work surface. Knead until smooth. Roll into an 8x8-inch, 1/2-inch thick square.
• Pour persimmon mixture with all its juices into the prepared baking dish. Tear off pieces of dough and lay them onto the top of the persimmons like patchwork. Allow a bit of space between each pieces so the juices can bubble up around the pieces.
• Brush the top with milk and sprinkle with cane sugar.
• Bake in the preheated oven until persimmons are bubbling and the biscuit topping is browned, about 40 minutes. Allow to cool before serving.