Persimmon Cake

This persimmon cake features fresh persimmons which are in season during fall and early winter. Easy to make, moist, and perfect for dessert or teatime!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 25 mins
• Calories: 223 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup milk
• 2 teaspoons baking soda
• 2 large eggs
• 2 cups sugar
• 2 cups persimmon pulp
• nonstick cooking spray
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 2.5 cups all-purpose flour

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.

Step 2

Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.

Step 3

Whisk together persimmon pulp, milk, eggs, and vanilla in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.

Step 5

Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.