Persimmon Cake

Persimmon Cake

This easy persimmon cake is made with fresh ripe persimmons pureed into a pulp to make a deliciously moist cake perfect for fall.

Preparation Time
15 mins
Cooking Time
50 mins
Total Time
1 hr 5 mins
Calories
223 Calories

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
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.
Step 4
Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
Step 5
Whisk persimmon pulp, milk, eggs, and vanilla together 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.

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

Categories

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