Ingredients

• 3 tablespoons margarine
• 0.25 cups brown sugar
• 4 large ripe persimmons , peeled and sliced

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
2. 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. 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. 4 Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another large bowl.
5. 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. 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 per serving