Persimmon Upside-Down Cake
Ingredients
- 3 tablespoons margarine
- ¼ cup brown sugar
- 4 large ripe persimmons, peeled and sliced
- ½ cup unsalted butter, softened
- 1 cup white sugar
- 2 cups persimmon pulp
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup chopped pecans
- ½ teaspoon lemon zest
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
- 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.
- 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.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another large bowl.
- 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.
- 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.
Source
Original recipe: View Original