Persimmon Coffee Cake

In General Baking, Recipe by Simmie1 Comment

coffee_cake_slice

When I was little, The Jackster gave me this book called The Tiger and the Dried Persimmon. It’s a Korean folk tale about a tiger who wanted to eat an ox but got distracted by a crying baby. The baby’s mother gave him a piece of dried persimmon which made him stop crying. So, naturally the tiger thought that the dried persimmon was some amazing fearsome beast. Hilarity ensues.

But anyways…I was a big fan of the book and since then, persimmons have always been a real treat, right up there with Fruit Roll-ups (still love ’em!) or carob covered rice cakes (no joke, the Jackster would buy me those when I was little and I thought they were just about the greatest things ever).

persimmons

So imagine my excitement when I walked into the store the other day and there they were! By the case. Piles and piles of shiny, gleaming, orange persimmons just sitting there. Naturally I decided that I should grab as many of these delectable treats as I could. So I bought a case. Fourteen ripe persimmons for me to do as I pleased. Which then posed a slight problem. What was I supposed to do with fourteen persimmons? We ended up eating a few and then I took a bunch and made this delightful coffee cake. It’s light, slightly sweet, and the persimmon flavor really shines through.

Persimmon Coffee Cake

adapted from Jessica’s Dinner Party

  • 1 3/4 cup all-purpose flour
  • 1/2 cup sugar
  • 5 Tbsp butter, softened
  • 1/2 tsp nutmeg
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 1 cup persimmon puree

Combine the flour, sugar, and 4 Tbsp of the butter in a large bowl until it forms a loose crumble.

topping

Take 1/2 cup of that mixture and put it in a small bowl. Add the remaining tablespoon of butter and the nutmeg to the small bowl and stir and set aside. This is your topping.

mashed_persimmon

In the large bowl, add the baking powder and the baking soda to the remaining crumble mixture. Then add the eggs and persimmon puree until fully combined. I used fuyu persimmons that were really really ripe. You basically just cut open the persimmon and scrape out the fruit. Mine were so soft that I didn’t have to do much more than gently mash them with a fork.

batter

The batter becomes quite a lively orange color. Pour the batter into a well greased 9″x9″ pan.

crumb_topping

Sprinkles the crumb topping evenly over the batter and bake in at 375ยบ for 30-35 minutes.

finished_cake

Comments

  1. I’ve actually never had persimmon in my life. But I want to. I dunno the design of our next cake (still pondering), but maybe it could have some persimmon flavoring in their because that coffee cake looks delicious!

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