Persimmon Cake

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5 from 9 votes

The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings:

Calories: 300kcal

Author: Catherine McCord

Ingredients

2 cups all purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 teaspoon kosher salt
1 1/4 cups granulated sugar
3/4 cup unsalted butter, melted
2 cups persimmon purée
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 1/2 cups walnuts or pecans, toasted and finely chopped (optional)

Instructions

Preheat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.
In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon purée, eggs, and vanilla.
Add the flour mixture on low and stir just until everything is moistened; don't over mix. Stir in the chopped nuts, if desired.
Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely.
Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.

Nutrition

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