1 Review

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!

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Charishma_Ramchandani October 29, 2003
Persimmon-Walnut Coffee Cake