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+ servings
four stacked slices of persimmon cake

Spiced Apple Persimmon Cake

Valentina K. Wein
Spiced Apple Persimmon Cake is a delicious winter cake that's perfect for breakfast, a snack and dessert.
5 from 4 votes
Prep Time 45 mins
Cook Time 45 mins
Cooling Time 1 hr
Total Time 2 hrs 30 mins
Course Breakfast, Dessert
Cuisine American
Servings 10
Calories 322 kcal


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
  • cup Hachiya persimmon pulp
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cayenne pepper
  • ¾ teaspoon ground cloves
  • teaspoon ground cinnamon
  • ½ cup brown sugar (light or dark)
  • 1 tablespoon pure vanilla extract
  • ½ teaspoon salt
  • 2 large eggs
  • 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.


Calorie count is only an estimate.
Keywords cake for breakfast, desserts for breakfast, brunch cakes
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