Persimmon Upside-Down Cake

This persimmon upside-down cake recipe uses persimmon pulp and pecans in the base, and sliced fresh persimmons on 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

Place brown sugar and margarine in the prepared pan; place in the preheated oven until sugar and margarine melts and bubbles, about 5 minutes. Remove pan from the oven; arrange persimmon slices in a single layer in the pan. Set aside.

Step 3

Beat white sugar and butter together in a large bowl with an electric mixer 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 a separate large bowl; gradually add to batter, stirring until just combined (batter will be stiff). Stir in pecans and lemon zest. Spoon batter over persimmon slices in the pan.

Step 5

Bake in the preheated oven until a toothpick inserted into center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake onto a serving platter.