Persimmon Bundt Cake
In my region of California persimmons are now plentiful and ripe. Baking persimmon cakes, bars or cookies is generally done using the Hachiya variety but there are a few recipes using the Fuyu. This recipe calls for the honey like pulp of ripe Hachiya combined with abundant spices and can be served just as it comes from the oven or topped in different ways. I have suggested two and the dusting of powdered sugar is quick and simple, while the caramel topping adds just a bit more time. The bundt will stay fresh for 5 days or you may freeze. If you choose to freeze it is best without any topping. Simply cover with plastic wrap and then place in a zip lock freezer bag.
Equipment
- one 10 to 12 cup bundt pan
Ingredients
- 3/4 cup persimmon puree (170g) See NOTES
- 1/2 tsp baking soda (2g)
- 3/4 cup granulated sugar (150g)
- 3/4 cup dark brown sugar (150g)
- 1/2 cup unsalted butter (114g)
- 1/4 cup vegetable oil (57g)
- 3 whole eggs – large grade A
- 1 tsp Nielsen &Massey vanilla extract (4.3g)
- 1/2 tsp Nielsen & Massey Orange Extract (2.1g)
- 2. 1/2 cups King Arthur Cake flour (300g)
- 1. 1/2 tsp baking powder (4g)
- 1 tsp ground cinnamon (2.3g)
- 1/4 tsp ground nutmeg (.6g)
- 1/4 tsp ground ginger (.6g)
- 1/2 tsp salt (3g)
BROWN SUGAR MAPLE GLAZE
- 1/2 cup dark brown sugar (100g)
- 1 tbsp maple syrup (20g)
- 1 tbsp butter (14.25g)
- 1 tbsp whipping cream (15g)
- 1/4 cup chopped, toasted pecans (30g) or nuts of your choice
Instructions
- Preheat your oven to 325° for convection and 350° for standard.If your bundt pan is NOT non-stick carefully coat all surfaces with soften butter.Make sure all of your ingredients are at room temperature
- NOTE: If your persimmon puree has lumps of the fruit it is best to smooth the mixture using a blender, food mill or food processor.Mix the 1/2 tsp baking soda with the cup of persimmon puree and set aside.
- Place the butter, granulated sugar, dark brown sugar and vegetable oil in the bowl of your mixer. Use the paddle attachment and beat at medium speed until all ingredients are completely combined.Add the eggs, one at a time and incorporate each completely before adding the next. Stop the mixer and scrape down the sides and bottom of the bowl. Next beat at high speed for 30 seconds. Mixture should be light and airy.
- Use a small whisk to mix the dry ingredients then scoop into the mixer. Beat at low speed for about 30 seconds. Now, add the persimmon puree and mix another 30 seconds at medium speed. Remove the bowl and use a rubber spatula to gently combine any of the ingredients that have accumulated on the bottom and around the edges. You want to be careful not to over-mix as this can make the bundt dense and a bit tough.
- Once all of the ingredients have been combined scoop the batter into your prepared bundt pan. Spread the batter around the pan as evenly as possible. Either a 10 cup or 12 cup capacity bundt pan works for this recipe. Most newer bundt pans are nonstick, but it you have an older one an easy way is to use a pastry brush and very soft butter to coat all the surfaces or spray with vegetable oil.
- Place the cake on the middle rack of your preheated oven and bake for 40 to 45 minutes. Do not open the oven for the first 30 minutes. After that you may check. Cake is baked when a skewer inserted into the center comes away clean, or the top of the cake should spring back when gentle pressed with your finger.
- Cool cake for 10 minutes and then invert onto a cooling rack. Allow to cool completely prior to adding any of the toppings.
- Once the cake has cooled you may leave it just as it, dust with powdered sugar or drizzle with the brown sugar maple glaze.
TO MAKE THE BROWN SUGAR MAPLE GLAZE
- Place the brown sugar and maple syrup in a small sauce pan. A heavy duty pan is best. Place over medium heat and allow to melt. Do not stir, but slowly rotate the contents so the sugar melts evenly and does not burn. Once it comes to a boil, keep rotating the pan and cook for 1 minute. Remove from the heat and stir in the butter, cream and nuts. Allow to cool for about 10 minutes then spoon over the top of the cake.