
Persimmon Upside-Down Cake: A Fall Baking Delight
As the leaves turn golden and the air crisps, our thoughts inevitably turn to cozy baking projects. And what better way to celebrate the season than with a persimmon upside-down cake? This cake beautifully showcases the unique sweetness and delicate flavor of persimmons, creating a dessert that’s both stunning and incredibly delicious. The caramelized persimmons on top offer a delightful chewiness that complements the moist, tender cake beneath. This isn’t your average cake; it’s a celebration of autumnal flavors in every bite!
This recipe is designed to be approachable for bakers of all skill levels. We’ll break down each step, from preparing the persimmons to achieving the perfect golden-brown caramel. Get ready to impress your friends and family with this show-stopping dessert.
## What are Persimmons?
Before we dive into the recipe, let’s talk persimmons. There are two main types you’ll find in most markets: Hachiya and Fuyu.
* **Hachiya:** These are acorn-shaped and incredibly astringent (bitter and unpleasant) when unripe. They need to be completely soft and almost jelly-like before they’re palatable. Think of them as needing to reach the consistency of a pudding before you can enjoy them raw. Hachiya persimmons are fantastic for baking, as their pulp blends beautifully into batters and adds a unique sweetness. However, for this recipe, using Hachiya can be tricky. The pulp needs to be strained to remove excess moisture which is time consuming. It can be done though, and would add more persimmon flavor if you go this route, just adjust the liquid in the recipe accordingly.
* **Fuyu:** These are squat, tomato-shaped, and can be eaten while still firm. They have a mild, sweet flavor with hints of cinnamon and spice. Fuyu persimmons are perfect for slicing and using in salads, snacking on, or, you guessed it, arranging beautifully on top of an upside-down cake.
**For this recipe, we highly recommend using Fuyu persimmons.** They hold their shape well during baking and provide a delightful textural contrast to the soft cake.
## Ingredients You’ll Need
Here’s a complete list of ingredients for our persimmon upside-down cake. We’ve also included notes and substitutions where applicable.
**For the Caramel Topping:**
* **1/2 cup (100g) unsalted butter:** Use good quality butter for the best flavor. You can substitute with vegan butter, but the caramel might be slightly softer.
* **1 cup (200g) packed light brown sugar:** Light brown sugar adds a rich, molasses-like flavor to the caramel. Dark brown sugar will work too, but it will result in a more intense flavor. You can experiment with coconut sugar for a healthier alternative, but the caramel might be slightly less stable.
* **1/4 teaspoon ground cinnamon:** Optional, but it adds a warm, comforting touch that complements the persimmons perfectly. You can also use other spices like nutmeg or cardamom.
* **3-4 medium Fuyu persimmons:** Make sure they are ripe but still firm enough to slice. Choose persimmons that are uniformly colored and free of blemishes.
**For the Cake:**
* **1 3/4 cups (210g) all-purpose flour:** We recommend using all-purpose flour for this recipe as it provides the right structure and texture. You can substitute with a gluten-free all-purpose flour blend, but the cake may be slightly denser. Make sure to use a blend that contains xanthan gum.
* **1 teaspoon baking powder:** Helps the cake rise and become light and airy.
* **1/2 teaspoon baking soda:** Reacts with the acidity in the buttermilk to further leaven the cake.
* **1/2 teaspoon salt:** Enhances the flavors of the other ingredients.
* **1/2 cup (113g) unsalted butter, softened:** Make sure the butter is truly softened, but not melted. It should be easily pliable.
* **1 cup (200g) granulated sugar:** Adds sweetness and helps to create a tender crumb.
* **2 large eggs:** Bind the ingredients together and add richness to the cake.
* **1 teaspoon vanilla extract:** Adds a touch of warmth and complexity to the flavor.
* **1/2 cup (120ml) buttermilk:** Adds moisture and tanginess to the cake. If you don’t have buttermilk, you can make your own by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk. Let it sit for 5 minutes to curdle.
* **1/4 cup (60ml) vegetable oil:** Adds moisture and helps to keep the cake tender. Canola oil or melted coconut oil are also good options.
## Equipment You’ll Need
* **9-inch round cake pan:** A light-colored cake pan is ideal for even baking.
* **Parchment paper:** To line the bottom of the cake pan for easy removal.
* **Mixing bowls:** For preparing the caramel and cake batter.
* **Electric mixer (stand or hand-held):** To cream the butter and sugar, and to mix the batter.
* **Spatula:** For folding the ingredients together.
* **Measuring cups and spoons:** For accurate measuring.
* **Cooling rack:** For cooling the cake after baking.
## Step-by-Step Instructions
Now, let’s get baking! Follow these detailed instructions to create your own delicious persimmon upside-down cake.
**Step 1: Prepare the Cake Pan**
* Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.
* Grease a 9-inch round cake pan with butter or cooking spray. This will help prevent the cake from sticking.
* Cut a circle of parchment paper to fit the bottom of the pan. Place it in the pan on top of the grease. This will make it even easier to remove the cake after baking.
**Step 2: Make the Caramel Topping**
* In a medium saucepan, melt the butter over medium heat.
* Stir in the brown sugar and cinnamon (if using).
* Cook, stirring constantly, until the sugar is dissolved and the mixture is smooth and bubbly. This usually takes about 2-3 minutes. Be careful not to burn the sugar.
* Pour the caramel mixture into the prepared cake pan, spreading it evenly across the bottom.
**Step 3: Prepare the Persimmons**
* Wash and dry the Fuyu persimmons.
* Trim off the tops and bottoms of the persimmons.
* Slice the persimmons into 1/4-inch thick rounds. You want them to be thin enough to cook evenly but thick enough to hold their shape.
* Arrange the persimmon slices in a decorative pattern over the caramel in the cake pan. You can overlap them slightly. Get creative with your arrangement; this is what will be the top of the cake when it’s flipped!
**Step 4: Make the Cake Batter**
* In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the batter.
* In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Scrape down the sides of the bowl as needed.
* Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
* In a small bowl, whisk together the buttermilk and vegetable oil.
* Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix, as this can result in a tough cake. A good rule of thumb is to mix until you no longer see streaks of flour.
**Step 5: Assemble and Bake the Cake**
* Pour the cake batter evenly over the arranged persimmons in the cake pan. Gently spread the batter to ensure it fills all the spaces between the persimmon slices.
* Bake in the preheated oven for 45-55 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown and spring back lightly when touched.
**Step 6: Cool and Invert the Cake**
* Let the cake cool in the pan for 10-15 minutes. This allows the caramel to set slightly and prevents the cake from sticking to the pan when you invert it.
* Place a serving plate over the top of the cake pan.
* Carefully invert the cake onto the serving plate. The persimmons should now be on top, with the caramel drizzling down the sides.
* Remove the parchment paper from the top of the cake.
**Step 7: Serve and Enjoy!**
* Let the cake cool completely before serving. This will allow the flavors to meld and the caramel to set fully.
* Serve the persimmon upside-down cake warm or at room temperature.
* You can serve it plain or with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce.
## Tips for Success
* **Use ripe but firm Fuyu persimmons:** This will ensure that they hold their shape during baking and provide a pleasant texture.
* **Don’t overmix the batter:** Overmixing can lead to a tough cake. Mix until just combined.
* **Let the cake cool slightly before inverting:** This will prevent the caramel from being too runny.
* **If the cake sticks to the pan, try running a thin knife around the edges to loosen it.**
* **For a richer flavor, you can add a tablespoon of rum or bourbon to the caramel topping.**
* **Customize your spices!** Feel free to experiment with other spices like ginger, cloves, or allspice.
## Variations and Additions
* **Nuts:** Add chopped pecans, walnuts, or almonds to the caramel topping for a nutty crunch.
* **Spices:** Experiment with different spices like ginger, cloves, nutmeg, or cardamom in the cake batter.
* **Citrus:** Add the zest of an orange or lemon to the cake batter for a brighter flavor.
* **Chocolate:** Add chocolate chips or chopped dark chocolate to the cake batter for a decadent twist.
* **Glaze:** Drizzle the cooled cake with a simple glaze made from powdered sugar and milk or lemon juice.
## Make-Ahead Tips
* You can make the caramel topping up to 2 days in advance and store it in an airtight container at room temperature. Reheat it gently before pouring it into the cake pan.
* You can slice the persimmons a day in advance and store them in an airtight container in the refrigerator.
* The baked cake is best eaten the day it’s made, but it can be stored in an airtight container at room temperature for up to 2 days.
## Serving Suggestions
* Serve the persimmon upside-down cake as a dessert for Thanksgiving, Christmas, or any other special occasion.
* Pair it with a cup of coffee or tea for a cozy afternoon treat.
* Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.
* Garnish with fresh persimmon slices or a sprinkle of powdered sugar for a beautiful presentation.
## Persimmon Upside-Down Cake Recipe
**Prep time:** 20 minutes
**Cook time:** 50 minutes
**Total time:** 1 hour 10 minutes
**Servings:** 8-10 servings
**Ingredients:**
**For the Caramel Topping:**
* 1/2 cup (100g) unsalted butter
* 1 cup (200g) packed light brown sugar
* 1/4 teaspoon ground cinnamon (optional)
* 3-4 medium Fuyu persimmons
**For the Cake:**
* 1 3/4 cups (210g) all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup (113g) unsalted butter, softened
* 1 cup (200g) granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 1/2 cup (120ml) buttermilk
* 1/4 cup (60ml) vegetable oil
**Instructions:**
1. Preheat oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.
2. In a saucepan, melt butter. Stir in brown sugar and cinnamon (if using). Cook until sugar is dissolved and bubbly. Pour into the cake pan.
3. Slice persimmons into 1/4-inch thick rounds. Arrange in a decorative pattern over the caramel.
4. In a bowl, whisk flour, baking powder, baking soda, and salt.
5. In a separate bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then vanilla.
6. Whisk buttermilk and oil in a small bowl.
7. Gradually add dry ingredients to wet ingredients, alternating with buttermilk mixture, until just combined.
8. Pour batter over persimmons. Bake for 45-55 minutes, or until a skewer comes out clean.
9. Let cool in pan for 10-15 minutes. Invert onto a serving plate. Remove parchment paper.
10. Cool completely before serving.
Enjoy your homemade Persimmon Upside-Down Cake! We hope this recipe brings a touch of autumnal joy to your kitchen and your table. Don’t hesitate to experiment with variations and personalize it to your liking. Happy baking!