Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or use a standard white cake batter recipe.
Ingredients
- 3 tablespoons margarine
- 0.25 cups brown sugar
- 4 large ripe persimmons , peeled and sliced
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
-
2
For the topping, place margarine and brown sugar in the cake pan. Transfer to the oven until sugar melts and bubbles, about 5 minutes. Remove from the oven and arrange persimmon slices in a single layer in the cake pan. Set aside.
-
3
For the cake, beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in persimmon pulp.
-
4
Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another large bowl.
-
5
Gradually add flour mixture to the batter, stirring until just combined (batter will be stiff since the only liquid comes from persimmon pulp). Stir in pecans and lemon zest.
-
6
Spoon batter evenly over persimmon slices in the cake pan. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting cake on a serving platter.
Nutrition Facts
Per serving
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