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The Weekend Baker :: Simple, Sweet Persimmon Cake

Simple Sweet Persimmon Cake The Entertaining House

Simple Sweet Persimmon Cake
The Entertaining House

We tend to see a lot of Persimmons this time of the year. Heart-shaped and slightly more orange than a tomato, the two seem to share some resemblance. The taste, however, is more like a mango. The persimmon is best when it appears to be almost too ripe. At that point you can cut it into quarters and eat it, or cut it in half, scoop out the insides, puree and use the meat for smoothies, bake it in cakes and cookies, or add a touch to Champagne or prosecco for a fun seasonal Bellini. 

Last week I created a centerpiece for our kitchen table using fruit and vegetables and combining them with some items I already had. But fruit, like flowers, tends to wilt and turn. With flowers, there's only so much we can do with them. When you work with edible pieces, you can put them to one final use - in your cooking!

Browsing the internet for recipes, via Pinterest, I found a David Lebovitz recipe for Persimmon Bread. It turns out that the original recipe was that of James Beard which he had adapted. And I adapted it once more to make it my own. 

Adapted from David Lebovitz recipe that was adapted from James Beard.

  • 3½ cups sifted flour
  • 2 teaspoons baking soda
  • 1 teaspoons ground nutmeg
  • 2 to 2½ cups sugar (I used 2 1/4 cup - according to Lebovitz the higher the sugar content the moister the cake)
  • 1 extra light olive oil (I used replaced the butter to make it healthier)
  • 4 large eggs, at room temperature, lightly beaten
  • 2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
  • 1 cup shredded coconut 
  • 1 cup toasted, chopped almonds 
  • 1 cups dried cranberries 

1. Grease 1 Bundt Pan or tube pan. 
2. Preheat oven to 350ºF (180ºC) degrees.
3. Sift the first 5 dry ingredients in a large mixing bowl, set aside.
4. In a blender pulse the persimmon to make the puree
5. In a mixer stir together eggs, oil, sugar and puree
6. Gradually add in flour mixture.
7. Stir in add-ins - coconut, cranberries and almonds
8. Bake for about an hour or until toothpick comes out clean

Lebovits suggests freezing the cake if it is not consumed within the week. He obviously hasn't been in this house ;)

Simple Sweet Persimmon Cake The Entertaining House

Simple Sweet Persimmon Cake
The Entertaining House

Simple Sweet Persimmon Cake The Entertaining House

Simple Sweet Persimmon Cake
The Entertaining House

Goodwill Hunting:: Setting the table for a larger crowd

Lightened up (Leftover Turkey) Caesar Salad with Olive Bread Croutons