As the seasons change and fall arrives, many of us start to crave warm, comforting baked goods that capture the essence of the season. One ingredient that perfectly embodies the cozy spirit of autumn is the persimmon – a sweet and tangy fruit that’s often overlooked in favor of more popular fall fruits like apples and pumpkins.
But persimmons are a treasure trove of flavor and texture, making them an ideal addition to cakes, breads, and pastries. In this article, we’ll explore 18 delicious persimmon cake recipes that showcase the fruit’s versatility and charm. From classic bundts to moist loaves and decadent marbles, these recipes are sure to satisfy your sweet tooth and get you in the mood for cozy fall gatherings.
Spiced Persimmon Walnut Cake
This moist and flavorful cake is perfect for fall or winter gatherings. The combination of sweet persimmons, crunchy walnuts, and warm spices creates a delightful treat that’s sure to please.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1/2 cup pureed persimmon (about 2 ripe persimmons)
– 1/2 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and cardamom.
3. In a large bowl, combine butter, egg, and pureed persimmon. Beat until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Cooking Time: 35-40 minutes
Moist Persimmon Bundt Cake with Cream Cheese Glaze
Moist Persimmon Bundt Cake with Cream Cheese Glaze: A sweet and tangy delight perfect for fall gatherings or special occasions.
Ingredients:
– 2 large persimmons, pureed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup heavy cream
– Cream cheese glaze (recipe below)
Instructions:
1. Preheat oven to 350°F. Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pureed persimmons, butter, eggs, and heavy cream. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Glaze:
– 8 ounces cream cheese, softened
– 1/2 cup powdered sugar
– 1 tablespoon heavy cream
Whisk all ingredients until smooth. Drizzle over cooled cake.
Persimmon Gingerbread Cake with Caramel Drizzle
This seasonal cake combines the warmth of gingerbread spices with the sweet and tangy flavor of persimmons, topped with a rich caramel drizzle. Perfect for fall gatherings or special occasions.
Ingredients:
– 1 cup persimmon puree
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1 large egg
– Caramel drizzle (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in persimmon puree and egg.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 35-40 minutes or until a toothpick comes out clean.
Caramel Drizzle:
1. Melt 1/2 cup unsalted butter and 1/4 cup heavy cream in a saucepan over medium heat.
2. Bring to a boil, then reduce heat and simmer for 5 minutes.
3. Remove from heat and stir in 1 tablespoon light brown sugar until dissolved.
Cooking Time: 35-40 minutes
Fluffy Persimmon Chiffon Cake
This recipe combines the natural sweetness of persimmons with the lightness of a chiffon cake, creating a unique and delicious dessert perfect for any occasion.
Ingredients:
– 2 large eggs
– 1 cup (200g) granulated sugar
– 1/2 cup (120ml) vegetable oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup (120g) persimmon puree
– 1 1/2 cups (190g) all-purpose flour
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9-inch (23cm) tube pan or Bundt pan.
2. In a large bowl, whisk together eggs and sugar until thick and fluffy.
3. Add oil, baking powder, and vanilla extract; mix well.
4. Stir in persimmon puree and flour until just combined.
5. Pour batter into prepared pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Persimmon Upside-Down Cake with Cinnamon Whipped Cream
This moist and flavorful cake is perfectly balanced by the sweet and tangy persimmons, while the cinnamon whipped cream adds a warm and comforting touch.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup brown sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1/2 cup persimmon puree (canned or fresh)
– 1 tablespoon vanilla extract
– Cinnamon whipped cream (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, and salt.
3. Add melted butter, egg, persimmon puree, and vanilla extract to the dry ingredients. Mix until smooth.
4. Arrange sliced persimmons in a single layer on the prepared pan.
5. Pour cake batter over the persimmons and smooth the top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cinnamon Whipped Cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/4 teaspoon ground cinnamon
Whip cream, sugar, and cinnamon until stiff peaks form. Serve warm over the cake.
Gluten-Free Persimmon Almond Cake
This moist and flavorful cake combines the sweetness of persimmons with the crunch of almonds, perfect for a special occasion or everyday treat. With its gluten-free ingredients, this cake is also suitable for those with dietary restrictions.
Ingredients:
– 1 1/2 cups almond flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1 cup persimmon puree (canned or fresh)
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup sliced almonds
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk together butter, eggs, persimmon puree, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Fold in sliced almonds.
6. Pour batter into prepared pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
Cooking Time: 45-50 minutes
Persimmon Pumpkin Spice Cake
This moist and flavorful cake combines the sweetness of persimmons with the warmth of pumpkin spice, perfect for fall gatherings or as a special treat any time of year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup diced persimmon (about 2 medium)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a large bowl, whisk together flour, sugar, pumpkin puree, melted butter, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Fold in diced persimmon.
4. Divide batter evenly between prepared pans and smooth tops.
5. Bake for 30-35 minutes or until a toothpick inserted comes out clean.
6. Let cakes cool before dusting with confectioners’ sugar.
Cook Time: 30-35 minutes
Persimmon Coffee Cake with Streusel Topping
Warm up your morning with this sweet and savory coffee cake, infused with the vibrant flavor of persimmons. The combination of tender cake, crunchy streusel topping, and a hint of spice will make it a new favorite.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup persimmon puree
– 1 teaspoon ground cinnamon
– Streusel topping (see below)
Instructions:
1. Preheat oven to 350°F. Grease a 9×13-inch baking dish.
2. Whisk together flour, baking powder, and salt in a medium bowl.
3. In a large bowl, cream sugar and butter until light and fluffy. Beat in egg and persimmon puree.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Pour batter into prepared dish.
6. Top with streusel topping (see below).
7. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon ground cinnamon
Mix dry ingredients in a bowl. Cut in butter until mixture resembles coarse crumbs.
Vegan Persimmon Loaf Cake with Maple Glaze
This moist and flavorful loaf cake is a perfect blend of sweet and tangy, made with the unique flavor of persimmons. The addition of maple glaze takes it to a whole new level, making it a delightful treat for any time of day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1 cup diced persimmon (about 2 medium-sized)
– Maple glaze: 1/4 cup pure maple syrup, 2 tablespoons non-dairy creamer
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and vanilla extract.
3. Add almond milk, oil, and diced persimmon; stir until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick comes out clean.
6. Let cool completely before glazing with maple syrup and non-dairy creamer.
Cooking Time: 45-50 minutes
Persimmon Olive Oil Cake with Rosemary
Persimmon Olive Oil Cake with Rosemary: A fragrant and moist cake that combines the sweetness of persimmons with the earthiness of rosemary, all thanks to the richness of olive oil.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 1/4 cup extra-virgin olive oil
– 2 large eggs
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup diced persimmon (about 1 medium)
– 2 tablespoons chopped fresh rosemary leaves
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together melted butter, olive oil, eggs, and persimmon.
4. Add rosemary to the wet ingredients and stir until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Pour batter into prepared cake pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooking Time: 45-50 minutes
Persimmon Carrot Cake with Cream Cheese Frosting
This moist and flavorful cake combines the natural sweetness of persimmons with the warm spices of carrot cake, topped with a tangy cream cheese frosting.
Ingredients:
– 2 cups all-purpose flour
– 1 cup grated carrots
– 1/2 cup chopped dried persimmon
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine sugar, melted butter, eggs, carrots, and persimmon. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide the batter evenly between the prepared pans and smooth tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Combine ingredients and beat until smooth. Spread or pipe onto cooled cake.
Persimmon Apple Spice Cake
This moist and flavorful cake combines the sweetness of persimmons with the warmth of cinnamon and nutmeg, making it a perfect treat for fall gatherings. The addition of apples adds natural sweetness and texture.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 large egg
– 1 cup persimmon puree
– 1/2 cup chopped apple (such as Granny Smith)
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in egg.
4. Add persimmon puree and mix well.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Fold in chopped apple.
7. Divide batter evenly between prepared pans.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 35-40 minutes
Persimmon Yogurt Cake with Lemon Glaze
Persimmon Yogurt Cake with Lemon Glaze: A Moist and Refreshing Treat
This cake is a perfect combination of sweet and tangy, featuring the natural sweetness of persimmons and the brightness of lemon. It’s a great dessert for any occasion, and the yogurt adds a lovely moisture to the cake.
Ingredients:
– 1 cup persimmon puree
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup plain yogurt
– 1 large egg
– 1/4 cup unsalted butter, melted
– 1 tablespoon lemon zest
– Lemon glaze ingredients: 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine persimmon puree, yogurt, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Pour batter into prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
6. Let the cake cool before glazing with lemon glaze made by whisking together powdered sugar and lemon juice.
Cooking Time: 35-40 minutes
Persimmon Chocolate Marble Cake
This moist and decadent cake combines the sweetness of persimmons with the richness of chocolate, creating a unique flavor profile that’s sure to impress. With its beautiful marble design, this cake is perfect for special occasions or as a thoughtful gift.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup persimmon puree (canned or fresh)
– 1/2 cup whole milk
– 1 teaspoon vanilla extract
– 1 and 1/4 cups semi-sweet chocolate chips
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan and set aside.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, whisk together butter, eggs, persimmon puree, milk, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Melt 1/4 cup of chocolate chips in the microwave (30-second intervals, stirring between each interval). Fold into batter.
6. Pour half of the batter into the prepared loaf pan. Top with melted chocolate and swirl to create a marble design. Repeat with remaining batter.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean. Let cool before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Persimmon Coconut Cake with Lime Drizzle
This moist and flavorful cake combines the sweetness of persimmons with the creaminess of coconut, topped with a tangy lime drizzle. Perfect for a unique dessert or brunch option.
Ingredients:
– 1 cup dried persimmon pulp
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Lime Drizzle: 2 tablespoons freshly squeezed lime juice, 1 tablespoon powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and salt.
3. In a large bowl, combine persimmon pulp, coconut, and butter; mix until well combined.
4. Beat in eggs and vanilla extract.
5. Gradually add dry ingredients to wet ingredients, mixing until smooth.
6. Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
7. Allow cakes to cool before drizzling with Lime Drizzle (mix lime juice and powdered sugar).
Cooking Time: 30-35 minutes
Persimmon Honey Cake with Cardamom
This moist and aromatic cake combines the sweetness of persimmons with the warmth of cardamom, all wrapped up in a honey-infused package. Perfect for a special occasion or as a unique dessert to impress your friends.
Ingredients:
– 1 cup (200g) grated persimmon
– 1 3/4 cups (210g) all-purpose flour
– 1 tsp baking powder
– 1/2 tsp ground cardamom
– 1/4 tsp salt
– 1/2 cup (100g) honey
– 1/2 cup (120ml) milk
– 1 large egg
– Unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a medium bowl, whisk together flour, baking powder, cardamom, and salt.
3. In a large bowl, combine persimmon, honey, milk, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to wet mixture and stir until just combined.
5. Pour batter into prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
Cooking Time: 40-45 minutes
Persimmon Pound Cake with Vanilla Bean Glaze
Elevate your dessert game with this moist and flavorful Persimmon Pound Cake, topped with a rich Vanilla Bean Glaze. This sweet treat is perfect for any occasion.
Ingredients:
For the cake:
– 1 1/2 cups (190g) all-purpose flour
– 1 cup (200g) unsalted butter, softened
– 1 cup (200g) granulated sugar
– 2 large eggs
– 1/2 cup (120ml) persimmon puree
– 1 teaspoon baking powder
– 1/4 teaspoon salt
For the glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/2 vanilla bean, split lengthwise
Instructions:
1. Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour and baking powder. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add persimmon puree and whisk until combined.
5. Gradually add the flour mixture to the wet ingredients and mix until just combined.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
8. Allow cake to cool in pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the glaze, whisk together powdered sugar and butter until smooth. Add vanilla bean and whisk until combined.
10. Drizzle glaze over cooled cake.
Cooking Time: 45-50 minutes
Persimmon Ricotta Cake with Orange Zest
Persimmon Ricotta Cake with Orange Zest: A sweet and tangy dessert that combines the flavors of persimmon, orange zest, and ricotta cheese.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/4 cup (60g) unsalted butter, softened
– 2 large eggs
– 1/2 cup (120ml) whole milk ricotta cheese
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (60g) chopped persimmon fruit (fresh or dried)
– 2 tablespoons orange zest
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease and flour a 9-inch (23cm) springform pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine ricotta cheese, eggs, and milk. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped persimmon fruit and orange zest.
6. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick comes out clean.
7. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 45-50 minutes
Summary
The sweet and tangy flavor of persimmons makes them perfect for fall baking. This collection of 18 delicious cake recipes showcases the versatility of persimmon, from classic bundts to creative twists like gingerbread and coffee cake. Whether you’re looking for a moist and flavorful loaf or a show-stopping marble cake, there’s something here for everyone. With options ranging from vegan to gluten-free, these persimmon cakes are sure to delight anyone with a sweet tooth.
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