PERSIMMON COFFEE CAKE
Make and share this Persimmon Coffee Cake recipe from Food.com.
Provided by LoveToCook
Categories Breads
Time 40m
Yield 10-12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570.6, Fat 32.3, SaturatedFat 15.7, Cholesterol 101.2, Sodium 312.3, Carbohydrate 67.4, Fiber 1.9, Sugar 46, Protein 5.8
PERSIMMON-WALNUT COFFEE CAKE
To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002
Provided by Roosie
Categories Breads
Time 46m
Yield 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 405.4, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 316.5, Carbohydrate 53.1, Fiber 1.1, Sugar 31.2, Protein 5.3
PERSIMMON COFFEE CAKE
Moistest coffee cake you'll ever make! Keeps for 10 days.
Yield 10-12
Number Of Ingredients 14
Steps:
- Mix Flour through salt. Cream white sugar, 1/2 cup of brown sugar with butter in separate bowl. Mix in eggs, buttermilk, flour mixture, dried fruit** and persimmon*. Pour into a 9x13 pan and cook 40 mins or until done. * Don't have persimmon? Try using applesauce or dates. **Try keeping your dried fruit in a jar in which you pour sherry about 1/4 of the way up the jar. This will make your dried fruit be really moist and plump.
PERSIMMON AND CINNAMON CRUMB CAKE
Provided by Emeril Lagasse
Categories dessert
Time 1h10m
Yield 10-inch cake: 12 servings
Number Of Ingredients 19
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 CHEESECAKE
This light and delicious cheesecake is made with fresh persimmons and a walnut crust.
Provided by schmecktgut
Categories Desserts Cakes Holiday Cake Recipes
Time 5h47m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- Bake in the preheated oven for 12 minutes. Set aside to cool completely.
- Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
- Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
- While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.
Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g
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