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Persimmon Cake
Serves 12
30 mins prep
60 mins cook
90 mins total
Warmly spiced cake, with two types of persimmons, this persimmon cake is the perfect fall cake with a little vanilla bean whipped cream!
Brown Sugar & Butter Layer
Spiced Cake
Preheat the oven to 350 F and place a rack in the center of the oven. Line a 9" springform or metal cake pan with a sheet of parchment paper. If necessary, lightly grease the bottom of the pan so the parchment will in place.
Upside Down Layer
Peel and slice the fuyu persimmons. Be careful when peeling because they become quite slippery. The slices are prettiest if cut horizontally in layers across the persimmon but you can really cut them any way that you want.
In a medium pot or pan, add in the brown sugar and butter. Heat over medium low until melted and the it begins to bubble. Stir occasionally while cooking to prevent it from burning. The sugar should start to dissolve but not start burning.
Pour the brown sugar and butter mixture into the lined pan, tilt the pan so that the mixture reaches all the way to the edges.
Arrange the persimmon slices on the brown sugar and butter base with one in the center and then two concentric rings of them. The slices should overlap so that no space is showing.
Set aside while making the cake batter.
Cake Batter
In the bowl of a stand mixer, cream together the butter, sugar, cinnamon, ginger, salt, and vanilla with the paddle attachment until smooth and a little fluffy. About 2 minutes on medium speed.
Add in the 3 eggs, one at a time. Mixing completely in between each addition. Scrape the sides and bottom of the bowl and mix again.
Use a serrated knife to cut off the top 1/2"-1" of the hachiya persimmons and squeeze the insides into the bowl. Just make sure non of the skin falls into the batter. Weigh how much persimmon you add to the batter, then subtract that amount for 250 grams. Whatever you are left with is how much mascarpone should be added to the batter.
Mix again with the paddle attachment on medium speed until light and fluffy.
It's ok if the mixture looks a little split or curdled during this process.
Finally add in the flour, baking soda, and baking powder and mix just briefly on low speed until fully combined.
Assemble and Bake
Pour the persimmon cake batter into the lined springform pan. Use a rubber spatula to level out the surface of the cake.
Place the cake into the preheated oven and bake for 35 minutes. Rotate the cake 180 degrees and bake for 25 more minutes.
Insert a tooth pick into the center, if it comes out with cake batter on it, bake for another 5-10 minutes.
Once baked, remove from the oven and leave to cool for 10 minutes on a wire rack. Run a knife along the edge between the cake and the pan and then remove the spring form ring.
Release the springform pan and remove the collar. Place a sheet of parchment paper over the cake, followed by a plate turned upside down that is larger than the cake.
Holding onto the cooling rack and upside down plate, with the cake sandwiched in between, flip the whole sandwich over so the cooling rack is on top and the plate on the bottom. Do so carefully as some of the juices can spray a bit.
To serve, top with vanilla bean whipped cream and flaky sea salt.