Total Time
Prep 10 mins
Cook 30 mins

A very nice change of pace coffee cake when this fruit is in season

Ingredients Nutrition


  1. Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
  2. Add flour, baking powder, salt and mix well.
  3. Mix topping ingredients and set aside.
  4. Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
  5. Spread remaining half of batter into pan and add remainder of topping.
  6. Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
Most Helpful

I tried this twice, with very poor results - didn't rise, too sweet, too wet. I wish I knew what happened. My baking powder is not old. Immediately after this I baked banana bread, which turned out fine, so it's not the oven temperature. I used Japanese persimmons, which I pureed in the blender. I did substitute plain yogurt for the sour cream, but this is something that I often do, without adverse results. If I had made no substitutions, I would give this 1 star. However, because of the substitution, I'm not assigning any stars. I would really like to make a persimmon cake, so if the recipe poster or anyone else can guess where I went wrong, I'd be glad to hear.