- VE
Persimmon Cake
The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake. 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!
Ingredients
Instructions
- Step 1
Preheat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- Step 2
In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.
- Step 3
In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon purée, eggs, and vanilla.
- Step 4
Add the flour mixture on low and stir just until everything is moistened; don't over mix. Stir in the chopped nuts, if desired.
- Step 5
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.
- Step 6
Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.
Tips & Tricks
Per serving
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