Persimmon upside down cake
Author: 
Recipe type: Dessert
Cuisine: French
Prep time: 
Cook time: 
Total time: 
 
A jammy persimmon upside down cake, sweetened with maple syrup.
Ingredients
  • 3 tablespoons maple sugar (or light brown sugar)
  • 0.5 cup maple syrup
  • 3 cups AP flour
  • 1.5 teaspoon cinnamon
  • 1.5 teaspoon nutmeg
  • 0.5 teaspoons baking soda
  • 0.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 3 eggs
  • 0.5 cup macadamia nut oil
  • 0.5 cup melted butter + more for bundt pan
  • 1 cup buttermilk
  • 1.5 cups ripe persimmons sliced into rounds
Instructions
  1. Preheat oven to 325F and grease and lightly flour your bundt pan (you could also use a cake pan). Sprinkle the maple sugar on the bottom of the pan.
  2. In a large bowl, stir together the remaining dry ingredients. Whisk in the maple syrup, oil, melted butter, buttermilk and eggs until well incorporated.
  3. Layer the persimmon slices all around the bottom of your bundt or cake pan and on the sides, fitting them snugly.
  4. Pour the batter over the persimmons, smoothing the top slightly.
  5. Bake for about 45-55 minutes until a tester inserted into the middle of the cake comes out clean. Let cool for at least 10 minutes before turning the cake over onto a platter and serving.
Recipe by Saffron and Honey at https://saffronandhoney.com/persimmon-upside-down-cake/