Make this deliciously moist persimmon cake when persimmons are in season in fall and early winter. It's an easy recipe and sweet enough to eat as-is or with a light dusting of powdered sugar — although some decadent cream cheese icing on top is also an option!
Ingredients
- nonstick cooking spray
- 2.5 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 0.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 cups persimmon pulp
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
-
1
Preheat the oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking pan with nonstick spray and dust with flour.
-
2
Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
-
3
Whisk persimmon pulp, milk, eggs, and vanilla together in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.
-
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.
-
5
Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
Nutrition Facts
Per serving
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