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

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    45 mins

    1 min

    Roosie's Note:

    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

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    Units: US | Metric



    1. 1
      Preheat oven to 350F.
    2. 2
      Grease and flour a 9" springform pan.
    3. 3
      Mix brown sugar and 1 Tbs flour in a small bowl.
    4. 4
      Press persimmons into a pulp into the bowl and mix.
    5. 5
      (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
    6. 6
      In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
    7. 7
      Mix in sugar and vanilla.
    8. 8
      Add eggs, one at a time, beating after each.
    9. 9
      Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
    10. 10
      (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
    11. 11
      Pour persimmon mixture into this crust.
    12. 12
      Carefully spoon remaining batter in small mounds to cover persimmon mixture.
    13. 13
      For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
    14. 14
      Cut in butter until mixture resembles course crumbs.
    15. 15
      Stir in walnuts.
    16. 16
      Sprinkle this over your batter.
    17. 17
      Bake about 1 hour or until toothpick inserted into the center comes out clean.
    18. 18
      The filling will sink as the cake bakes.
    19. 19
      Cool in pan on a rack for 10 minutes.
    20. 20
      Remove springform sides.
    21. 21
      Let cool completely on rack.

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    Ratings & Reviews:

    • on October 29, 2003


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Persimmon-Walnut Coffee Cake

    Serving Size: 1 (105 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 405.3
    Calories from Fat 178
    Total Fat 19.8 g
    Saturated Fat 10.3 g
    Cholesterol 74.1 mg
    Sodium 316.4 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 1.1 g
    Sugars 31.2 g
    Protein 5.2 g

    The following items or measurements are not included:

    hachiya persimmons

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