Spiced Apple Persimmon Cake Recipe
Spiced Apple Persimmon Cake is a delicious winter cake that's perfect for breakfast, a snack or dessert.
Servings: 10
Calories: 345kcal
Equipment
Ingredients
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 Honeycrisp) peeled and grated
- 2 tablespoons Hachiya persimmon pulp
For the cake
- ½ cup firm apple (like Granny Smith, Fuji, or Honeycrisp) peeled and thinly sliced
- ½ cup Fuyu persimmon, peeled and thinly sliced
- 1¼ cups Hachiya persimmon pulp
- ¼ teaspoon ground nutmeg
- ¼ teaspoon cayenne pepper
- ¾ teaspoon ground cloves
- 1½ teaspoons ground cinnamon
- ½ cup brown sugar (light or dark)
- 1 tablespoon pure vanilla extract
- ½ teaspoon Kosher salt
- 2 large eggs
- 1½ cups all-purpose flour
- ¼ cup almond meal
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ cup unsalted butter, melted
Instructions
- 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 loaf 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.
Notes
Hachiya pulp: Hachiyas need to be very soft and ripe. Scoop out the pulp with a spoon and finely chop it into a purée.
Cayenne: if you're sensitive to spicy foods, use less or skip it.
Almonds: if you only have whole almonds, roughly chop them. Regular or blanched almond meal both work.
Storage: keep it tightly sealed at room temperature for about 2 days, in the refrigerator for up to a week, or wrapped tightly in the freezer for about a month.
Nutritional information is automatically calculated, so it should only be used as an estimate.
Nutrition
Calories: 345kcal | Carbohydrates: 44g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 192mg | Potassium: 229mg | Fiber: 3g | Sugar: 15g | Vitamin A: 507IU | Vitamin C: 30mg | Calcium: 71mg | Iron: 2mg