I bought some persimmons that were super soft and ready to eat, and I thought, “Why not make a cake out of them?” I guess I’m a little obsessed with baking — I just want to turn everything into a sweet treat lately. So I took a recipe I usually use for another fruit cake and swapped in the persimmons, not really sure if it would be a hit or a miss.
To my surprise, it turned out amazing! The cake was gooey, fragrant, and full of that gentle sweetness that only persimmons have. Honestly, it made me crave even more persimmon desserts after that.
This Persimmon Crumble Cake is soft, moist, and full of autumn flavor — the kind of cake that makes your kitchen smell like comfort. Sweet, ripe persimmons give the cake a naturally rich texture and orangey color, while a buttery crumble topping adds a delicate crunch with every bite.
The batter comes together easily with just a few ingredients — no mixer needed — and bakes into a beautifully tender cake that’s sweet (but not too over) and perfectly balanced. You can even add sliced persimmons on top for a stunning, rustic finish.
It’s the perfect afternoon treat with tea or coffee, or a lovely way to use up those extra ripe persimmons during persimmon season.
Ingredients:
Crumble:
- 30g butter
- 25g sugar
- 50g flour
Cake:
- 160g mashed ripe persimmon (about 1 large or 2 small)
- 2 eggs
- 70g sugar
- 150g all-purpose flour
- 70g vegetable oil
- 8g baking powder
- Optional: sliced persimmon as a topping
- Optional: ½ tsp cinnamon for extra flavor
Instructions
- Preheat the oven to 180°C (356°F).
- Grease and line a 6-inch cake tin with parchment paper. (I used 12cmx 20cm glass pan)
- In a large bowl, mash the ripe persimmon until smooth and creamy.
- Add the eggs, brown sugar, flour, oil, and baking powder to the mashed persimmon.
- Mix thoroughly until the batter is smooth and lump-free.
- Pour the batter into the prepared cake tin and spread it evenly.
- Sprinkle crumbles on top.
- Bake for about 40-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
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