Persimmon Upside-Down Cake

This persimmon upside-down cake uses persimmon pulp and pecans in the cake base, and sliced fresh persimmons on the top to make this gorgeous dessert.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 514 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 2 teaspoons baking powder
• 2 cups sifted all-purpose flour
• 3 tablespoons margarine
• 2 cups persimmon pulp
• 4 large ripe persimmons, peeled and sliced
• 0.25 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cinnamon
• 0.5 cup butter, softened
• 0.5 teaspoon ground cloves
• 0.5 cup chopped pecans
• 0.25 cup brown sugar
• 0.5 teaspoon lemon zest

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

Step 2

For the topping, place margarine and brown sugar in the cake pan. Transfer to the oven until sugar melts and bubbles, about 5 minutes. Remove from the oven and arrange persimmon slices in a single layer in the cake pan. Set aside.

Step 3

For the cake, beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in persimmon pulp.

Step 4

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another large bowl.

Step 5

Gradually add flour mixture to the batter, stirring until just combined (batter will be stiff since the only liquid comes from persimmon pulp). Stir in pecans and lemon zest.

Step 6

Spoon batter evenly over persimmon slices in the cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake on a serving platter.