Persimmon Brunch Cake
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.
Servings per recipe: 9
Calories per serving: 377
Preparation time: 20m
Total cooking time: 1h 20m
Ingredients:
- 1 1/4 cups persimmon pulp
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup chopped pecans
- 1 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/4 cup confectioners' sugar for dusting, or as needed
Directions:
- 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
- 2 Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
- 3 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.
- 4 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.
Nutrion facts:
Total Fat | 15.1g | 23% |
Saturated Fat | 7.0g | |
Cholesterol | 27mg | 9% |
Sodium | 387mg | 15% |
Potassium | 163mg | 5% |
Total Carbohydrates | 59.3g | 19% |
Dietary Fiber | 2g | 8% |
Protein | 3.8g | 8% |
Sugars | 26g | |
Vitamin A | 321IU | |
Vitamin C | 22mg | |
Calcium | 83mg | |
Iron | 2mg | |
Thiamin | 0mg | |
Niacin | 3mg | |
Vitamin B6 | 0mg | |
Magnesium | 15mg | |
Folate | 55mcg |