spiced persimmon cake
I came up for this recipe one fall when I was gifted a big bag of persimmons. This is more of a quick bread (like banana bread), but it is so sweet i tend to call it a cake!
note: there are two types of persimmon, Fuyu and Hachiya. Hachiya (the ones with a pointy bottom) can be super astringent when they're unripe. You can use either for this recipe though, as long as they're ripe!
ingredients needed
| bread | topping |
|---|---|
| ❤ 2 3⁄4 cups flour | ❤ 2 tbsp butter |
| ❤ 2⁄3 cups sugar | ❤ 1 tbsp honey |
| ❤ 1 tbsp baking powder | ❤ 3 cardamom pods |
| ❤ 1⁄3 tsp baking soda | ❤ 2 tbsp brown sugar |
| ❤ 1⁄2 tsp salt | |
| ❤ 3 lg eggs | |
| ❤ 1 1⁄3 cup ripe persimmon | |
| ❤ 1⁄2 cup oil | |
| ❤ 1 chopped persimmon | |
| ❤ 1 sliced persimmon |
steps
| 1. preheat oven to 375° F |
| 2. sift together dry ingredients |
| 3. combine all liquid ingredients |
| 4. add liquid to the dry ingredietns and mix just until flour is moistened, dont overmix! stir in the chopped persimmon |
| 5. pour into a loaf pan and place sliced persimmon on top |
| 6. bake for about 50 minutes |
| 7. about halfway through the bake time, begin making the topping by melting the butter and other ingredients. let simmer until the loaf is finished baking |
| 8. pour the toping over the loaf right after removing from the oven. let cool and serve! |