Prep 10 mins
Cook 30 mins
A very nice change of pace coffee cake when this fruit is in season
- 1 cup butter
- 2 eggs
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 cups persimmon pulp
- 1⁄2 teaspoon salt
- 2 cups sugar
- 1 cup pecans, chopped
- 1 teaspoon cinnamon
- 4 tablespoons brown sugar
- Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
- Add flour, baking powder, salt and mix well.
- Mix topping ingredients and set aside.
- Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
- Spread remaining half of batter into pan and add remainder of topping.
- Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
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.