Spiced Apple Persimmon Cake is a delicious winter cake that’s perfect for breakfast, a snack and dessert. Packed with slices of fresh apples and persimmons, almonds and a mixture of warming spices, it’s lovely for sharing with friends and family over the holidays — or any time!
I love making cakes like this during the holiday season.
The warm flavors, the scent of the spices, the soft texture — it’s all so lovely and comforting for the cooler weather.
What’s in this recipe?
- Hachiya persimmons
- Fuyu persimmons
- unsalted butter
- brown sugar
- almond meal
- all-purpose flour, baking soda, powder and salt
There’s no need for a frosting on this cake, as the topping acts as one.
What are the best persimmons for baking?
Hachiya persimmons are the best variety for baking. Native to China and Japan, they have a slightly elongated shape, and need to be completely ripe when eaten because they are very astringent otherwise.
If they’re firm, they will leave an unpleasant feel in your mouth. When ripe they’re delicious and super soft — so soft that you might even think they’re over-ripe.
Hachiya persimmons should be so soft when they’re ready that you can scoop out the pulp with a spoon. You can finely chop it to make a purée.
Fuyu Persimmons are the best variety for eating out of hand, but can also work well in baked goods — not to purée, but rather as slices or bite-sized piecs. (You can read more about Fuyus and other persimmon varieties here.)
In this Spiced Apple Persimmon Cake, I use both varieties — I like to have chunks of the fruit in addition to including it as a purée in the batter.
What are the best apples for baking?
Firm apples are the best for baking because they will become soft while holding their shape. Fuji, Granny Smith and Honey Crisp are my favorite apples to bake with.
Tips and Substitutions for Apple Persimmon Cake
- In addition to a few other warming spices, there’s a touch of cayenne pepper in this recipe. It’s adds a little heat that’s delicious with the fruit and sweetness of the cake. Some don’t find it spicy, but if you’re sensitive to spicy foods, feel free to skip it.
- If you don’t have sliced or slivered almonds, but have whole almonds, you can just roughly chop them.
- If the top and edges seem like they’re getting too dark before the end of the baking time, loosely cover the pan with foil until it’s done.
What a delightful Christmas breakfast treat this would be! Just pour your favorite cup of coffee and warm it up!
This is my kind of holiday fruit cake. 🙂
Can you make it ahead?
Yes, you can make this delicious cake ahead of time.
- Room temperature. In a tightly sealed container, the cake can be kept at room temperature for about two days.
- Refrigerator. In a tightly sealed container, the cake can be stored in the refrigerator for up to a week.
- Freezer. Wrapped tightly, you can store it for about a month in the freezer. Defrost it overnight in the refrigerator the day before you want to serve it.
I love this persimmon cake served slightly warm or at room temperature. I hope you love it as much as I do!
More recipes using persimmons:
- Spicy Persimmon Preserves
- Ginger Persimmon Bread Recipe
- Persimmon Bacon Baked Brie Appetizer
- Persimmon Prosciutto Pork Tenderloin
- Persimmon Cookies Recipe
Spiced Apple Persimmon Cake
For the topping
- ¼ cup unsalted butter, melted
- ¼ cup sliced or slivered almonds
- 2 tablespoons brown sugar (light or dark)
- ¼ cup firm apple (like Granny Smith, Fuji, or Honey Crisp) peeled and grated
- 2 tablespoons Hachiya persimmon pulp
For the bread
- ½ cup firm apple (like Granny Smith, Fuji, or Honey Crisp) peeled and thinly sliced
- ½ cup Fuyu persimmon, peeled and thinly sliced
- 1¼ cup Hachiya persimmon pulp
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ¾ teaspoon ground cloves
- 1½ teaspoon ground cinnamon
- ½ cup brown sugar (light or dark)
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- 2 large eggs
- 1½ cup all-purpose flour
- ¼ cup almond meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup unsalted butter, melted
- Preheat the oven and prepare the pan. Preheat the oven to 350°F. Line the bottom and sides of an approximately 8 x 4 inch loaf pan with parchment paper.
To make the topping
- Combine all of the ingredients. In a small mixing bowl, combine the melted butter, almonds, sugar, grated apple, and persimmons. Set aside.
For the cake
- Make the batter. In a medium-sized mixing bowl, combine the sliced apples, sliced persimmons and persimmon pulp, with all of the spices, vanilla, sugar and salt. Lightly beat the eggs in a small bowl and then mix them into the batter. Mix in the flour, almond meal, baking soda, and baking powder -- stir only until evenly incorporated. Then fold in the melted butter.
- Fill the pan and add the topping. Pour the batter in the prepared bread pan and smooth the top with a small spatula. Then add the topping to the surface and spread that evenly as well. (The topping should be about ¼-inch thick on top of the batter.)
- Bake. Bake in the preheated 350°F oven until the cake is golden brown on top and no longer jiggles if you gently shake the pan, about 45 minutes. (If the top is getting too dark for your liking, but the cake isn't finished baking, loosely cover the pan with foil for the remainder of the time.
- Cool and serve. Let the cake cool for about 1 hour in the pan and then lift it out with the top edges of the parchment paper. Slice and serve.
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