Persimmon Cake

Warmly spiced cake, with two types of persimmons, this persimmon cake is the perfect fall cake with a little vanilla bean whipped cream!

Which persimmon is best for baking?

There are really two main types of persimmons that you will find easily. One is called a Fuyu, and it is short and squat and almost looks like an heirloom tomato. The other is called a Hachiya, it’s a bit taller kind of like a plum tomato shape. The Fuyu variety stays relatively firm even when ripe, which is indicated by a deep orange color. On the other hand, the Hachiya variety is meant to ripen until it is soft and shrively. If eaten too early it will be extremely astringent and have a terrible reaction in your mouth. I used both varieties for this cake with the fuyu on top and visible, and the hachiya pulp in the cake batter.

Do persimmons need to be peeled?

The first few times I tried persimmons, I ate them with the skin on and it is edible but to be honest they are much more pleasant without. I recommend peeling them but please be careful as the persimmons become very slippery.

How to make Vanilla Bean Whipped Cream?

I love topping this cake with a bit of vanilla bean whipped cream and Maldon Flaky sea salt! To make the whipped cream simply whip 250 milliliters of cold heavy cream with 75 grams of powdered sugar and 1 teaspoon of vanilla bean paste, until soft peaks form. I prefer to whip the cream by hand with a whisk for a smoother texture but an electric mixer will work too! Save the salt to sprinkle on once the cream has been served with the cake. This way the cream won’t be salty but rather you will get small bursts of salt crystal which balance out the sweetness of the persimmons.

Can I make this cake in advance?

Yes! This cake is actually great if you bake it one day, let it sit overnight and serve it the next day. That being said, it will never taste bad served warm on the same day it was baked.

Tips for making Persimmon Upside Down Cake

• If you don’t have a 9″ springform pan, a 9″ metal cake pan will work as well! Just be sure to still line the bottom with parchment paper so that the cake flips out easily.
• If you really want to make this cake, but you can’t find hachiya persimmons, you can replace them with pumpkin or sweet potato purée.
• Heat the butter and sugar SLOWLY. If you turn the heat up, the sugar will burn and leave the top of the cake with burnt sugar.
• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• Don’t underbake this cake. Because of the spices this cake looks quite dark when baked. If a toothpick is inserted in the center, just make sure no raw cake batter comes out with it.
• Let the cake cool for 10 minutes before releasing the spring form and flipping the cake so that it has a chance to set slightly.

Additional Fall Cakes to try!

• Cranberry Coffee Cake
• Chocolate Pear Cake
• Pumpkin Coffee Cake

Ingredients for a Persimmon Cake

• Butter: Butter adds moisture and richness to this persimmon cake base and is a crucial part in the base syrup.
• Sugar: White granulated sugar is used in the the cake batter and light brown sugar is used for the sugar syrup.
• Salt: Salt helps balance out all of the sweetness in the cake and enhances the flavors. This should be fine sea salt when baking.
• Cinnamon & Ginger: Ground cinnamon and ginger are added to the cake for that warm spiced flavor.
• Vanilla Extract: Vanilla adds flavor and enhances the sweetness of the cake and the persimmons.
• Eggs: I use standard large eggs from the store, just be sure they are at room temperature.
• Persimmons: Both Hachiya and Fuyu persimmons are used in this cake, be sure they are nice and ripe before coming in.
• Mascarpone: You only need a little mascarpone in this cake but sour cream or full fat yogurt would work as well.
• All Purpose Flour: Any all purpose flour will work for this persimmon cake! I have not yet tried any other flours with this recipe.
• Baking Powder: Baking Powder helps the cake rise so ensure that it is not expired.
• Baking Soda: Both baking powder and baking soda are needed to give this cake the right rise and texture so be sure it isn’t expired.

How to make a Persimmon 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 & 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.