With a texture like banana bread, but even better because its made with persimmon!
Persimmon Cake
With a texture like banana bread, but even better because its made with persimmon!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 2 eggs at room temperature
- 1/2 tsp vanilla extract
- 1/2 cup unsalted butter at room temperature, plus more for greasing your loaf pan
- 3/4 cup sugar
- 1 cup very ripe persimmon pulp do not use the peels
Instructions
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3 slices of less-ripe persimmon (though the loaf tastes better without!)
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Method:
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Preheat to 350F. Lightly grease your 9x5x3 loaf pan.
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In a medium bowl sift the dry ingredients. Flour, salt, baking soda, cinnamon, nutmeg, and cloves.
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In a large bowl, cream the butter and sugar.
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In a small bowl, beat the eggs with the vanilla extract.
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With a hand mixer or standing mixer slowly pour the egg mixture into the creamed butter and sugar. Mix well.
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Add the persimmon. Remove from mixer.
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With a spoon or rubber spatula, add the flour mixture to the wet ingredients 1/3 at a time. Mix with a rubber spatula until just incorporated.
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Pour into loaf pan. Cook 1 hour until a toothpick inserted into the center comes out clean.
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Cool completely. I let it cool overnight and have it for breakfast!
