Persimmon Brunch Cake

Persimmon Brunch Cake

Desserts Cakes Coffee 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


  • 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


  • 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