As the leaves begin to change and the air grows crisp, our minds turn to the warm, comforting flavors of fall. And what better way to welcome the season than with a delicious persimmon cake? The sweet, tangy flavor of these golden fruits pairs perfectly with a range of spices and ingredients, from classic cinnamon and nutmeg to more unexpected notes like ginger and cardamom.
In this article, we’ll explore 18 mouthwatering persimmon cake recipes that are perfect for the fall season. From moist bundt cakes to sweet tea breads, each of these recipes showcases the versatility and flavor of this underappreciated fruit. Whether you’re a seasoned baker or just looking for a new fall tradition, there’s something on this list for everyone.
Spiced Persimmon Walnut Cake
This moist and flavorful cake combines the sweetness of persimmons with the warmth of spices and the crunch of walnuts, perfect for a fall or winter dessert. With its unique flavor profile, this cake is sure to impress your guests.
Ingredients:
– 2 large persimmons, diced
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground cardamom
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and cardamom.
3. In a large bowl, combine diced persimmons, sugar, eggs, and softened butter. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared baking dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cake to cool completely before dusting with confectioners’ sugar, if desired.
Cooking Time: 35-40 minutes
Moist Persimmon Bundt Cake with Cream Cheese Glaze
This moist and flavorful bundt cake is perfect for the fall season, featuring sweet and tangy persimmons. The cream cheese glaze adds a tangy and creamy contrast to the warm spices in the cake.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon salt
– 1 cup (250g) granulated sugar
– 2 large eggs
– 1 cup (120g) pureed persimmon
– 1 cup heavy cream
– Cream cheese glaze ingredients: 8 ounces cream cheese, softened; 1/4 cup powdered sugar; 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 12-cup bundt pan and set aside.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
4. Add persimmon puree and heavy cream; mix until combined.
5. Gradually add dry ingredients to wet ingredients; mix until smooth.
6. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
7. Allow cake to cool in pan for 10 minutes, then transfer to wire rack to cool completely.
Glaze:
1. Beat cream cheese until smooth. Gradually add powdered sugar; beat until combined.
2. Add softened butter and mix until smooth.
3. Drizzle over cooled cake.
Persimmon Upside-Down Cake with Caramel Drizzle
Persimmon Upside-Down Cake with Caramel Drizzle: A Sweet and Savory Treat
This moist and flavorful cake is a perfect showcase for the sweet, tangy flavor of persimmons. The caramel drizzle adds a rich and indulgent touch to this delightful dessert.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup diced persimmon (about 2 medium-sized fruit)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Caramel drizzle: 1 cup heavy cream, 1 tablespoon unsalted butter, and 1 cup granulated sugar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time.
5. Fold in diced persimmon.
6. Pour batter into prepared pan and smooth the top.
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
8. Let cool for 10 minutes before flipping onto a wire rack.
9. For caramel drizzle, combine cream, butter, and sugar in a saucepan over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes.
10. Drizzle warm caramel over cooled cake.
Cooking Time: 35-40 minutes
Vegan Persimmon Loaf Cake with Maple Frosting
This moist and flavorful cake combines the sweetness of persimmons with the warmth of spices, topped with a rich maple frosting. Perfect for a special occasion or everyday treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup sugar
– 1/2 cup persimmon puree
– 1/2 cup non-dairy milk
– 1/4 cup canola oil
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Maple frosting ingredients: 1/2 cup vegan butter, 1 3/4 cups powdered sugar, 2 tablespoons maple syrup
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, persimmon puree, non-dairy milk, oil, baking powder, cinnamon, nutmeg, and salt.
3. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
4. Allow cake to cool completely before frosting with maple frosting (mix vegan butter, powdered sugar, and maple syrup).
5. Serve and enjoy!
Cooking Time: 45-50 minutes
Persimmon and Ginger Tea Cake
This moist and aromatic tea cake is infused with the sweet flavors of persimmons and the spicy warmth of ginger, making it a perfect treat for a cozy afternoon.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground ginger
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 cup pureed persimmon (cooking liquid or canned)
– 1 tablespoon milk
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, ginger, and salt.
3. In a large bowl, cream butter and egg until light and fluffy. Add persimmon puree and milk; mix until smooth.
4. Gradually add dry ingredients to wet mixture, mixing until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
7. Let cool in pan for 10 minutes before transferring to a wire rack.
Cooking Time: 45-50 minutes
Gluten-Free Persimmon Almond Cake
This moist and flavorful cake is perfect for fall, featuring sweet persimmons and crunchy almonds. With only a few ingredients, this gluten-free recipe is easy to make and delicious to serve.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup unsalted butter, melted
– 1 ripe persimmon, diced
– 1/2 cup sliced almonds
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 6-inch round cake pans.
2. In a large bowl, combine almond flour, coconut sugar, and salt.
3. In a separate bowl, whisk together eggs, melted butter, persimmon, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until combined.
5. Fold in sliced almonds.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
8. Let cool completely before serving.
Cooking Time: 20-25 minutes
Persimmon Pound Cake with Vanilla Bean Glaze
This moist and flavorful pound cake is infused with the sweet, tangy flavor of persimmons, making it a perfect dessert for any occasion. The addition of a creamy vanilla bean glaze takes it to a whole new level.
Ingredients:
For the cake:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 large eggs, at room temperature
– 2 teaspoons grated persimmon, peeled and chopped
– 2 1/4 cups (280g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
For the glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– 1/4 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
2. Beat the butter and sugar until light and fluffy. Beat in eggs one at a time, followed by grated persimmon.
3. In a separate bowl, whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar, butter, vanilla extract, and vanilla bean paste until smooth. Drizzle over cooled cake.
Cooking Time: 55-60 minutes
Persimmon Coffee Cake with Cinnamon Streusel
This moist and flavorful coffee cake is infused with the sweetness of persimmons, topped with a crunchy cinnamon streusel, and perfect for a cozy morning or afternoon treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup persimmon puree (canned or fresh)
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large eggs
– Cinnamon streusel topping (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine butter, persimmon puree, and heavy cream. Beat until smooth.
4. Add eggs one at a time, beating well after each addition. Gradually add dry ingredients, mixing until just combined.
5. Pour batter into prepared baking dish.
6. Top with cinnamon streusel topping (see below).
7. Bake for 35-40 minutes or until a toothpick inserted comes out clean.
Cinnamon Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1 teaspoon ground cinnamon
Mix dry ingredients and add butter. Use your fingers to work the mixture until crumbly.
Persimmon Chai Spice Cake
This moist and flavorful cake combines the sweetness of persimmons with the warmth of chai spices, perfect for a cozy evening treat.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1 3/4 cups (210g) granulated sugar
– 2 large eggs
– 2 ripe persimmons, pureed
– 2 teaspoons vanilla extract
– 2 1/4 cups (285g) all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, followed by persimmon puree and vanilla extract.
4. In a separate bowl, whisk together flour, baking powder, salt, cinnamon, cardamom, and ginger.
5. Add dry ingredients to wet ingredients and mix until just combined.
6. Pour batter into prepared dish and smooth top.
7. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 35-40 minutes
Persimmon Olive Oil Cake with Rosemary
Persimmon Olive Oil Cake with Rosemary: A sweet and savory masterpiece that combines the natural sweetness of persimmons with the earthy flavor of rosemary, all wrapped up in a moist olive oil cake.
Ingredients:
– 1 cup persimmon puree
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/4 cup olive oil
– 1/2 cup granulated sugar
– 2 large eggs
– 2 sprigs of fresh rosemary, chopped
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, combine persimmon puree, olive oil, sugar, eggs, and chopped rosemary. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Let cool on wire rack for 10 minutes before transferring to a plate.
Cooking Time: 45-50 minutes
Persimmon and Orange Blossom Cake
This moist and aromatic cake combines the natural sweetness of persimmons with the delicate flavor of orange blossom water, creating a unique dessert perfect for special occasions or everyday treats.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 ripe persimmon, pureed
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup orange blossom water
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, whisk together butter, eggs, persimmon puree, and orange blossom water.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly between prepared pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cakes to cool before serving. Dust with confectioners’ sugar, if desired.
Cooking Time: 50-60 minutes (including cooling time)
Persimmon Chocolate Marble Cake
A moist and decadent cake that combines the sweetness of persimmons with the richness of dark chocolate.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 2 ripe persimmons, pureed
– 1 cup whole milk
– 2 teaspoons vanilla extract
– 1 cup dark chocolate chips (at least 60% cocoa)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine butter, eggs, persimmon puree, milk, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Melt chocolate chips in the microwave or in a double boiler. Fold into batter until well combined.
6. Divide batter evenly between prepared pans. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
7. Allow cakes to cool before dusting with confectioners’ sugar.
Cooking Time: 35-40 minutes
Persimmon Coconut Cake with Lime Glaze
This moist and flavorful cake combines the sweetness of persimmons with the richness of coconut, topped with a tangy lime glaze. Perfect for a unique dessert or special occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup persimmon puree (canned or fresh)
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon freshly squeezed lime juice
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan.
2. In a large bowl, whisk together flour, sugar, coconut, and baking powder.
3. Add softened butter and mix until combined.
4. Beat in eggs and persimmon puree.
5. Pour batter into prepared pan and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Allow cake to cool completely before glazing.
Lime Glaze:
1. Whisk together lime juice and 2 tablespoons powdered sugar.
2. Drizzle over cooled cake.
Cooking Time: 40-45 minutes
Persimmon and Cardamom Layer Cake
This moist and aromatic cake combines the sweetness of persimmons with the warmth of cardamom, perfect for a unique dessert or special occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs, at room temperature
– 1 cup pureed persimmon (canned or fresh)
– 1 tsp ground cardamom
– 1/2 tsp baking powder
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, and cardamom.
3. In a large bowl, beat butter until creamy, then add eggs one at a time. Beat in pureed persimmon.
4. Gradually add dry ingredients to wet ingredients, beating until smooth.
5. Divide batter evenly among prepared pans and smooth tops.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cooking Time: 25-30 minutes
Persimmon Apple Spice Cake with Brown Butter Frosting
This moist and flavorful cake combines the sweetness of persimmons, tartness of apples, and warmth of spices, topped with a rich brown butter frosting.
Ingredients:
For the cake:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups diced persimmon (about 2 medium)
– 1 cup diced apple (about 1 medium)
For the frosting:
– 1/2 cup unsalted butter, softened
– 2 tablespoons brown sugar
– 2 teaspoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, beat butter until creamy. Beat in eggs one at a time. Add persimmon and apple; mix well.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly between prepared pans. Bake for 35-40 minutes or until a toothpick comes out clean.
6. For the frosting, melt butter in a small saucepan over low heat. Add brown sugar and heavy cream; whisk until smooth.
7. Allow cake to cool completely before spreading with frosting.
Cooking Time: 35-40 minutes
Persimmon Yogurt Cake with Honey Drizzle
Persimmon Yogurt Cake with Honey Drizzle: A moist and flavorful dessert that combines the sweetness of persimmons with the tanginess of yogurt, topped with a drizzle of pure honey.
Ingredients:
– 1 cup persimmon pulp
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup plain yogurt
– 1 large egg
– 1/4 cup unsalted butter, melted
– Honey, for drizzling
Instructions:
1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine persimmon pulp, yogurt, egg, and melted butter. Whisk until smooth.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
6. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely.
7. Drizzle with honey once cakes are cooled.
Cooking Time: 50-60 minutes (including cooling time)
Persimmon Rum Cake with Pecan Topping
Persimmon Rum Cake with Pecan Topping Recipe
Rich and moist persimmon cake infused with the warmth of rum, topped with a crunchy pecan streusel – perfect for special occasions or cozy gatherings.
Ingredients:
For the cake:
– 1 cup (200g) unsalted butter, softened
– 1 cup (200g) brown sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup (120g) all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup (240ml) whole milk
– 1/2 cup (60g) pureed persimmon
– 2 tablespoons dark rum
For the pecan topping:
– 1/2 cup (30g) chopped pecans
– 2 tablespoons unsalted butter, softened
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, cream together butter and sugar. Beat in eggs and vanilla extract.
3. Whisk together flour, baking powder, and salt. Add milk, persimmon puree, and rum; mix until combined.
4. Pour batter into the prepared loaf pan.
5. Mix pecan topping ingredients; sprinkle over the cake.
6. Bake for 55-60 minutes or until a toothpick comes out clean.
Cooking Time: 55-60 minutes
Persimmon Pumpkin Spice Cake with Cream Cheese Swirl
Warm up your fall season with this moist and flavorful cake, infused with the sweetness of persimmons and the spices of pumpkin pie. A tangy cream cheese swirl adds a delightful contrast to each bite.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup persimmon puree
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Cream cheese swirl (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter, persimmon puree, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix until smooth.
4. Divide batter evenly between prepared pans.
5. Bake for 35-40 minutes or until a toothpick comes out clean.
Cream Cheese Swirl:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 tablespoon unsalted butter, softened
Mix all ingredients until smooth. Spread over cooled cake and refrigerate before serving.
Summary
Get ready to indulge in the flavors of fall with these 18 delicious persimmon cake recipes! From classic bundt cakes and coffee cakes to vegan loaves and gluten-free almond cakes, there’s something for everyone. Try spiced persimmon walnut cake, moist persimmon bundt cake with cream cheese glaze, or persimmon upside-down cake with caramel drizzle. Or go bold with persimmon chai spice cake, persimmon olive oil cake with rosemary, or persimmon and orange blossom cake. Whatever your taste, these mouthwatering recipes are sure to satisfy your sweet tooth.