Persimmon Coffee Cake
Now’s the season for people like me, who love persimmons. Unlike so many other fruits, you can only get persimmons (where I live anyway) for a limited time, which makes them all the more special.
I eat them plain - to me they taste like a cross between mango and plum. I also chop them up for homemade salsa. And I bake with them too. Check out these recipes:
Here’s my latest venture: I cut up a large, ripe fuyu persimmon and added it to a coffee cake recipe (I usually use apples or blueberries). I adjusted the flavors, just a bit and voila! Another good dessert:
Persimmon Coffee Cake
Streusel:
1/4 pound unsalted butter
1/4 cup granulated sugar
1/4 cup packed brown sugar
1-1/4 cups all-purpose flour
1 teaspoon ground cinnamon
Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.
Cake:
1/2 cup butter, melted and cooled
2 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup milk
1-1/2 teaspoons vanilla extract
1-2 fuyu persimmons, chopped
Preheat the oven to 350F. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer and mix on low speed until evenly combined. In another bowl, combine the eggs, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top with the persimmon pieces. Cover with the streusel. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.
Makes one cake, 8-10 servings