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Persimmon Cake

5 from 6 votes
Print Recipe
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes

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)
  • for dusting

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.
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