Persimmon Upside Down Cake

This Persimmon Upside Down Cake is a delicious and easy-to-make dessert that is sure to please everyone. The moist cake is made with fresh persimmons and topped with a sweet caramelized topping. The cake is perfect for special occasions or just as a sweet treat.

The combination of the sweet persimmons and the caramelized topping is a delicious combination that will have everyone asking for seconds. This recipe is sure to be a hit with family and friends.

Timing For Persimmon Upside Down Cake

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8

Yield: 1 9-inch cake

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Image Credit: cardamomandtea.com

Ingredients

– 2 large persimmons, peeled and sliced into 1/2-inch thick slices

– 2 tablespoons unsalted butter, melted

– 1/4 cup packed light brown sugar

– 1 cup all-purpose flour

– 1 teaspoon baking powder

– 1/4 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup granulated sugar

– 1/2 cup vegetable oil

– 2 large eggs

– 1 teaspoon vanilla extract

– 1/2 cup buttermilk

Directions

1. Preheat oven to 350°F (175°C).

To make a delicious persimmon upside down cake, the first step is to preheat the oven to 350°F (175°C). This will ensure that the cake is cooked evenly and thoroughly. Next, grease a 9-inch round cake pan with butter and line the bottom with parchment paper.

2. line the bottom with parchment paper.

Making a persimmon upside down cake is a delicious way to enjoy the sweet, tangy flavor of persimmons. To begin, grease a 9-inch (23 cm) round cake pan with butter and line the bottom with parchment paper. This will help the cake release from the pan easily when it is finished baking. Next, arrange the sliced persimmons in a single layer on the bottom of the pan.

3. In a small bowl, mix together melted butter, brown sugar, and ground cinnamon.

In a small bowl, mix together 1/2 cup (120 ml) of melted butter, 1/2 cup (100 g) of light brown sugar, and 1 teaspoon of ground cinnamon. Spread the mixture evenly over the bottom of the cake pan. Slice 2-3 persimmons into thin slices and arrange them in a single layer over the butter and sugar mixture. In a separate bowl, mix together 1 cup (125 g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

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4. Spread the mixture.

Spread the mixture evenly in the bottom of the prepared pan. Next, peel and slice 2 persimmons into 1/4-inch thick slices and arrange them in the bottom of the pan. In a separate bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

5. arrange the slices in a single layer over the brown sugar mixture.

Once the sugar has melted, remove the pan from the oven and set aside. Peel and slice two ripe persimmons and arrange the slices in a single layer over the brown sugar mixture. In a separate bowl, combine 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

6. In a separate bowl, beat together butter, granulated sugar, and 2 large eggs.

In a separate bowl, beat together 1/2 cup (115 g) of softened butter, 1 cup (200 g) of granulated sugar, and 2 large eggs until light and fluffy. In a separate bowl, mix together 1 1/2 cups (190 g) of all-purpose flour, 1 teaspoon (5 g) of baking powder, and 1/2 teaspoon (3 g) of salt. Add the dry ingredients to the wet ingredients and mix until just combined.

7. Add 1 teaspoon of vanilla extract and mix until combined.

Beat in two eggs, one at a time. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Finally, add 1 teaspoon of vanilla extract and mix until combined. Pour the batter over the persimmons and bake for 35-40 .

8. Pour the batter over the persimmon slices and spread it evenly.

Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, pour the batter over the persimmon slices and spread it evenly. Bake the cake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

9. Serve warm or at room temperature. Enjoy!

Spread the batter over the persimmon slices in the cake pan. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes before inverting onto a plate. Serve warm or at room temperature. Enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice (1/12 of cake)

Calories: 230

Total Fat: 11 g

Saturated Fat: 6 g

Trans Fat: 0 g

Cholesterol: 75 mg

Sodium: 135 mg

Total Carbohydrates: 32 g

Dietary Fiber: 1 g

Sugars: 19 g

Protein: 3 g

Persimmon Cake that can be popped, perfect combination of cake and persimmon jam!

Special Tips

    1. Use firm, ripe persimmons for the best texture and flavor.
    2. Be sure to melt the butter completely before adding it to the sugar and persimmon mixture.
    3. Use a 9-inch cake pan for the best results.
    4. Let the cake cool completely before inverting it onto a serving plate.
    5. Serve the cake warm with a scoop of ice cream or whipped cream for a delicious dessert.

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