Fall-Colored Persimmon Cake

Fall-Colored Persimmon Cake recipe pinit

Persimmons are native to China and have been cultivated for thousands of years. They are often associated with autumn and are a popular ingredient in fall desserts.

This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins
Servings: 8 Calories: 2560
Best Season: Fall

Ingredients

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mash the persimmons until smooth. Add the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix well.
  4. Gradually add the dry ingredients to the persimmon mixture, stirring until just combined. Fold in the chopped walnuts.
  5. Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer the cake to a wire rack to cool completely.
  7. Once cooled, dust the top of the cake with powdered sugar. Slice and serve.
Nutrition Facts

Servings 8


Amount Per Serving
Calories 320kcal
% Daily Value *
Total Fat 12g19%
Total Carbohydrate 50g17%
Sugars 30g
Protein 4g8%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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