Persimmon-Walnut Coffee Cake

Recipe by Roosie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 46mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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