Persimmon Pudding Cake
Ingredients
- 2 cups Hachiya persimmon
- 1/2 cup sugar
- 4 large eggs
- 1 stick butter
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- 1 cup nuts
- Whipping cream
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Instructions
- Butter an 8-inch square glass pan.
- In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract.
- In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt, and spices.
- Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and mix.
- Pour the batter into and 8x8-inch pan and bake at 400°F until done (about 50 minutes).
- Serve warm or at room temperature, topped with a dollop of whipped cream.
Source
Original recipe: View Original