Persimmon Cake with Brown Butter Orange Frosting

Persimmon Cake with Brown Butter Orange Frosting cover

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Persimmon Cake with Brown Butter Orange Frosting

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Ingredients

Warning0 allergens identified

Persimmon Cake with Brown Butter Orange Frosting

For the cake

1 ¾ cups all purpose flour

1 tsp baking powder

½ tsp baking soda

1 tsp ground cinnamon

½ tsp salt

2 eggs

¾ cup granulated sugar

½ cup olive oil or your favorite oil

1 cup persimmon pureeabout 4-6 very soft, ripe hachiya persimmons (see notes)

¾ cup milk or your choice of non-dairy

1 tbsp orange zest

1 tsp pure vanilla extract

For the frosting

1 stick unsalted butter

1 ½ cups powdered sugarsifted

1 tsp orange zest

1 tbsp fresh orange juice

3 tablespoons milk or cream

1 tsp pure vanilla extract

Instructions

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Prepare the cake:

Preheat the oven to 350 degrees. Spray an 8×8” square baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside

In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds.

Add the persimmon puree, milk, orange zest and vanilla extract and whisk until well combined.

Add the dry ingredients to the wet ingredients and stir just until incorporated, then pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes or until puffed in the center and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Prepare the frosting:

While the cake bakes, brown the butter. Place the butter in a small saucepan and cook over low heat until the butter melts. Increase the heat to medium, and cook until the butter has browned and has a nutty aroma, about 5-10 minutes. Pour the butter into a medium bowl and allow to solidify to the consistency of softened butter before preparing the frosting.

Add the powdered sugar, orange zest, juice, milk or cream, and vanilla to the browned butter and beat on medium speed with a hand mixer until smooth and creamy.

When the bars have cooled, spread the frosting evenly over the bars and top with the persimmon collars and toasted pecans, if desired. Cut into 16 squares and enjoy!

Nutrition

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Tips & Tricks (5)

Choose Ripe Fuyu Persimmons 🍊
Use fully ripe Fuyu persimmons (soft to touch) for maximum sweetness and flavor in your puree, and prepare it 2-3 days ahead to allow flavors to develop and meld with the cake batter.
Brown Your Butter Properly 🧈
Watch the butter carefully as it browns—it should smell nutty and have golden solids at the bottom, then cool completely before mixing into your frosting to prevent melting the powdered sugar.
Zest Before Juicing 🍋
Always zest your oranges before cutting and juicing them, as the skin becomes harder to zest once the fruit is halved; this ensures you capture maximum aromatic oils for both cake and frosting.
Don't Overmix the Batter 🥣
Fold in the persimmon puree gently at the end and stop mixing as soon as ingredients are combined to prevent developing too much gluten, which would result in a tough, dense cake rather than a moist one.
Room Temperature Ingredients Matter 🌡️
Bring eggs, butter, and milk to room temperature before mixing—this ensures even emulsification and creates a more tender crumb structure throughout your cake.