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    You are in: Home / Recipes / Persimmon Coffee Cake Recipe
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    Persimmon Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    LoveToCook's Note:

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

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    Units: US | Metric

    For Cake



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

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    Ratings & Reviews:

    • on October 09, 2004

      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.

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    Nutritional Facts for Persimmon Coffee Cake

    Serving Size: 1 (115 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 570.6
    Calories from Fat 290
    Total Fat 32.3 g
    Saturated Fat 15.6 g
    Cholesterol 101.2 mg
    Sodium 312.2 mg
    Total Carbohydrate 67.3 g
    Dietary Fiber 1.8 g
    Sugars 45.9 g
    Protein 5.7 g

    The following items or measurements are not included:

    persimmon pulp

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