Persimmon Coffee Cake Recipes

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

AMAZING PECAN COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13 inch pan with aluminum foil, and lightly grease with vegetable oil or cooking spray. Sift together the flour, baking powder, and salt; set aside.
• In a large bowl, cream the butter until light and fluffy. Gradually beat in sour cream, then beat in sugar. Beat in the eggs one at a time, then stir in the vanilla. By hand, fold in the flour mixture, mixing just until incorporated. Spread batter into prepared pan.
• To make the Pecan Topping: In a medium bowl, mix together brown sugar, pecans and cinnamon. Stir in melted butter until crumbly. Sprinkle over cake batter in pan.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack, and remove foil.

PERSIMMON-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 9" springform pan.
• Mix brown sugar and 1 Tbs flour in a small bowl.
• Press persimmons into a pulp into the bowl and mix.
• (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
• In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
• Mix in sugar and vanilla.
• Add eggs, one at a time, beating after each.
• Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
• (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
• Pour persimmon mixture into this crust.
• Carefully spoon remaining batter in small mounds to cover persimmon mixture.
• For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
• Cut in butter until mixture resembles course crumbs.
• Stir in walnuts.
• Sprinkle this over your batter.
• Bake about 1 hour or until toothpick inserted into the center comes out clean.
• The filling will sink as the cake bakes.
• Cool in pan on a rack for 10 minutes.
• Remove springform sides.
• Let cool completely on rack.

PERSIMMON COFFEE CAKE

Steps:

• Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
• Add flour, baking powder, salt and mix well.
• Mix topping ingredients and set aside.
• Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
• Spread remaining half of batter into pan and add remainder of topping.
• Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.

PERSIMMON AND CINNAMON CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.

PERSIMMON PUDDING CAKE

Steps:

• In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.