Fall-Colored Persimmon Cake
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.
Ingredients
- 2 cup Persimmons
- 2 cup All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1/2 cup Vegetable oil
- 2 unit Eggs
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla extract
- 1/2 cup Chopped walnuts
- 1 cup Powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mash the persimmons until smooth. Add the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix well.
- Gradually add the dry ingredients to the persimmon mixture, stirring until just combined. Fold in the chopped walnuts.
- 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.
- 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.
- 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.