Over the past few years I’ve met some of the most incredible people over social media. I’ve been enriched by thoughtful stories, learned through other mom’s experiences and even made a friend or two, or three or more. Over the years I’ve also shared my passion for certain foods including figs, dates and persimmon. When Lucy in Pasadena reached out to tell me she had a tree with hundreds of hachiya persimmons and asked if I wanted some the answer was YES!
I showed up at her house feeling awkward to say the very least, but also incredibly excited. When I followed her instructions to grab the box (I was thinking she had given me a dozen or so) on the porch and found over 60 (yes, I counted) I was blown away. Now the real mission, what do you make with 60 persimmons?
Last year I took Alton Brown’s Persimmon Cake, cut down on the amount of sugar and played with a few other ingredients to make a Persimmon Cake baked in a bundt pan that’s become a regular ask by friends when they know persimmons are in season. The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake. For the next few months while persimmons are in season I beg you to make this cake so you can share the same rave reviews!
If you make it please share on social media so I can see it and tag @weelicious. Happy cooking!
Photos by Gerry Speirs
- 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)
- for dusting
- 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.