Persimmon Cake

Grab some persimmons when they're in season in the fall and early winter and make this deliciously moist persimmon cake. It's an easy recipe and sweet enough to eat alone or with a light dusting of powdered sugar — although some decadent cream cheese icing on top is also an option!

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

Ingredients

• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup milk
• ½ teaspoon baking powder
• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 large eggs
• 2 cups sugar
• 2 cups persimmon pulp
• nonstick cooking spray

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.