Persimmon Coffee Cake Recipes

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PERSIMMON RUM BUNDT CAKE



Persimmon Rum Bundt Cake image

Persimmon rum bundt cake with brown butter glaze. This autumn dessert is perfect for Thanksgiving and holiday gatherings!Yield: 12-cup bundt cake

Provided by Maryanne Cabrera

Categories     Dessert

Time 1h10m

Number Of Ingredients 18

455 grams (3 ½ cup) all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoon kosher salt
226 grams (1 cup) unsalted butter, (melted and cooled)
160 grams (3/4 cup) dark brown sugar, (packed)
150 grams (3/4 cup) granulated sugar
4 large eggs, (room temp)
3 Tablespoons dark rum ((optional))
2 cups persimmon puree*
120 grams (2 cups) toasted walnuts, (roughly chopped)
150 grams (1 cup) dried dates, (roughly chopped)
113 grams (1/2 cup) unsalted butter
285 grams (2 ½ cup) confectioners' sugar, (sifted)
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
3 Tablespoon milk, (or more depending on desired thickness)

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 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 CAKE



Persimmon Cake image

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

3 cups (about 12 3/4 oz.) all-purpose flour, plus more for pan
2 cups granulated sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon table salt
1 1/2 cups persimmon pulp (from about 1 1/2 pt. fresh persimmons)
1/2 cup vegetable oil
1/2 cup (4 oz.) salted butter, melted
3 large eggs, lightly beaten
1 cup chopped lightly toasted walnuts
Vegetable shortening, for greasing pan
Powdered sugar

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 COFFEE CAKE



Persimmon Coffee Cake image

Make and share this Persimmon Coffee Cake recipe from Food.com.

Provided by LoveToCook

Categories     Breads

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup butter
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
2 cups persimmon pulp
1/2 teaspoon salt
2 cups sugar
1 cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons brown sugar

Steps:

  • Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
  • Add flour, baking powder, salt and mix well.
  • Mix topping ingredients and set aside.
  • Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
  • Spread remaining half of batter into pan and add remainder of topping.
  • Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.

Nutrition Facts : Calories 570.6, Fat 32.3, SaturatedFat 15.7, Cholesterol 101.2, Sodium 312.3, Carbohydrate 67.4, Fiber 1.9, Sugar 46, Protein 5.8

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-WALNUT COFFEE CAKE



Persimmon-Walnut Coffee Cake image

To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002

Provided by Roosie

Categories     Breads

Time 46m

Yield 12 serving(s)

Number Of Ingredients 17

4 fresh very ripe hachiya persimmons (~1 3/4 lbs) or 1 cup applesauce
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350F.
  • Grease and flour a 9" springform pan.
  • Mix brown sugar and 1 Tbs flour in a small bowl.
  • Press persimmons into a pulp into the bowl and mix.
  • (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
  • In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
  • Mix in sugar and vanilla.
  • Add eggs, one at a time, beating after each.
  • Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
  • (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
  • Pour persimmon mixture into this crust.
  • Carefully spoon remaining batter in small mounds to cover persimmon mixture.
  • For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
  • Cut in butter until mixture resembles course crumbs.
  • Stir in walnuts.
  • Sprinkle this over your batter.
  • Bake about 1 hour or until toothpick inserted into the center comes out clean.
  • The filling will sink as the cake bakes.
  • Cool in pan on a rack for 10 minutes.
  • Remove springform sides.
  • Let cool completely on rack.

Nutrition Facts : Calories 405.4, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 316.5, Carbohydrate 53.1, Fiber 1.1, Sugar 31.2, Protein 5.3

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