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

    Average Rating:

    1 Total Reviews

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    • 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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