Medium Dessert

Persimmon Cake

Name: Persimmon Cake
Prep time: 15 min
Cook time: 39 min
Total time: 54 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

54 min

15m prep · 39m cook

Servings

4 people

Rating

—

Difficulty

Medium

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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.