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.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 377 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• 1 cup white sugar
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ teaspoon ground cloves
• ½ cup chopped pecans
• ½ teaspoon ground cinnamon
• 2 teaspoons baking powder
• 2 cups sifted all-purpose flour
• ½ teaspoon lemon zest
• 1 teaspoon orange zest
• 1 ¼ cups persimmon pulp
• ¼ cup confectioners' sugar for dusting, or as needed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

Step 2

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

Step 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.

Step 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.