Persimmon Upside Down Cake Recipe

Recipesfull introduces to you: Cake Recipes. (Persimmon Upside Down Cake Recipe). Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe.

Brief

Prep 25 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr10 mins

Servings: 8

Yield: 1 9-inch cake

Persimmon Upside Down Cake Recipe

Ingredients

3 tablespoons margarine

¼ cup brown sugar

4 large ripe persimmons

peeled and sliced

½ cup butter

softened

1 cup white sugar

2 cups persimmon pulp

2 cups sifted all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ cup chopped pecans

½ teaspoon lemon zest

Applesauce Cake I

Dessert

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.

Step 2

Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.

Step 3

Beat the 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 the persimmon pulp. In a separate bowl combine the flour baking powder baking soda salt cinnamon nutmeg and cloves. Gradually add the flour mixture to the batter stirring just to mix. The batter will be stiff since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.

Step 4

Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Nutritional Information

Persimmon Upside Down Cake Recipe

Servings Per Recipe:8

Calories: 513.8

% Daily Value *

Protein: 4.6g 9%

Carbohydrates: 81.1g 26%

Dietary Fiber: 2.8g 11%

Sugars: 32.1g

Fat: 21.1g 32%

Saturated Fat: 8.5g 43%

Cholesterol: 30.5mg 10%

Vitamin A Iu: 536IU 11%

Niacin Equivalents: 2.9mg 22%

Vitamin C: 47.4mg 79%

Folate: 65.2mcg 16%

Calcium: 110mg 11%

Iron: 3.6mg 20%

Magnesium: 17.3mg 6%

Potassium: 300.5mg 8%

Sodium: 483.8mg 19%

Thiamin: 0.3mg 29%

Calories From Fat: 189.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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