Recipe by Roosie
To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002
Top Review by Charishma_Ramchandani
This is a WONDERFUL cake that surprisingly is not too sweet! Since it is difficult to get Persimmons here in Oman it being an Australian fruit, I had to use applesauce and try this cake out. I used Sunflower cooking oil as a substitute for butter and low-fat plain yogurt as a substitute for sour cream. This cake took 1.5 hours to bake in my AMC Dutch Oven. It's really nice! Thanks so much for sharing! UPDATE: I made this again today for a friend, but while making this, I realised I had run out of all purpose flour! I could get just about 1 1/5 cups of all-purpose flour. I used 1 cup of self-raising flour to adjust for the remaining flour and I cut down on the baking soda and baking powder as well. I used just 1 tsp. of baking powder and 1/4 tsp. of baking soda. This time again I used Sunflower cooking oil as a substitute for butter and low-fat plain yogurt as a substitute for sour cream. This cake baked beautifully just like it had yesterday. I was a little worried with the chances I'd taken with the flour, baking powder and baking soda, but I'm SO THRILLED that it came out perfect! Just thought I should share it, since it could come of help to anyone who ran out of flour like I did, in future:-) Thank you very much for sharing a really nice recipe!
- 4 fresh very ripe hachiya persimmons (~1 3/4 lbs) or 1 cup applesauce
- 1⁄3 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
- 1⁄2 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup butter
- 1⁄2 cup chopped walnuts
Directions See How It's Made
- Preheat oven to 350F.
- Grease and flour a 9" springform pan.
- Mix brown sugar and 1 Tbs flour in a small bowl.
- Press persimmons into a pulp into the bowl and mix.
- (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
- In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
- Mix in sugar and vanilla.
- Add eggs, one at a time, beating after each.
- Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
- (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
- Pour persimmon mixture into this crust.
- Carefully spoon remaining batter in small mounds to cover persimmon mixture.
- For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
- Cut in butter until mixture resembles course crumbs.
- Stir in walnuts.
- Sprinkle this over your batter.
- Bake about 1 hour or until toothpick inserted into the center comes out clean.
- The filling will sink as the cake bakes.
- Cool in pan on a rack for 10 minutes.
- Remove springform sides.
- Let cool completely on rack.