Make this deliciously moist persimmon cake when persimmons are in season in the fall and early winter. It's an easy recipe and sweet enough to eat plain or with a light dusting of powdered sugar — though a decadent cream cheese frosting on top is also an option!
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How to make persimmon cake
Make the most of your fresh fruit with this top-notch persimmon pie.
This is what you need to make this fresh persimmon cake:
· Flour: This persimmon cake starts with 2 ½ cups all-purpose flour. · Sugar: This recipe calls for 2 cups of white sugar but you can also use a mixture of white and brown sugars for extra warmth. · Leavening Agents: Baking soda and baking powder act as leavening agents meaning they help the cake rise. · Salt: A pinch of salt enhances the other flavors in this fruity cake. · Persimmon Pulp: Of course you’ll need persimmon pulp—2 cups to be exact. Read more about making persimmon pulp below. · Milk: Use whole milk or your favorite alternative milk. · Eggs: Whole eggs add moisture and help hold the batter together. · Vanilla: Finish the batter with 2 teaspoons of vanilla extract.
