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Persimmon Upside Down Cake
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Spiced cake infused with rich persimmon pulp, adorned with fresh slices for a stunning fall treat.
Ingredients:
  • 3 tablespoons margarine
  • 0.25 cup brown sugar
  • 4 large ripe persimmons, peeled and sliced
  • 0.5 cup butter, softened
  • 1 cup white sugar
  • 2 cups persimmon pulp
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground cloves
  • 0.5 teaspoon lemon zest
Instructions:
  • Preheat the oven to a toasty 350 degrees F (175 degrees C) and generously grease a 9-inch round cake pan.
  • Combine the margarine and brown sugar in the cake pan and bake in the hot oven until the sugar is melted and bubbly, approximately 5 minutes. Remove from oven and layer the persimmon slices over the topping in the pan.
  • Cream together the butter and sugar in a large bowl using an electric mixer until light and fluffy. The mixture should be visibly lighter in color. Mix in the persimmon pulp. In another bowl, blend the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Slowly incorporate the flour mixture into the batter, stirring only until combined. The batter will be thick as the persimmon pulp is the only liquid. Fold in the pecans and lemon zest.
  • Evenly spread the cake batter over the persimmon slices in the pan and bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 30 minutes. Allow the cake to cool in the pan for 10 minutes before flipping it onto a serving platter.

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