Go Back

Persimmon upside down cake

AuthorSaffron & Honey
A jammy persimmon upside down cake, sweetened with maple syrup.
Print Recipe Pin Recipe
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes

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 

  • 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.
  • In a large bowl, stir together the remaining dry ingredients. Whisk in the maple syrup, oil, melted butter, buttermilk and eggs until well incorporated.
  • Layer the persimmon slices all around the bottom of your bundt or cake pan and on the sides, fitting them snugly.
  • Pour the batter over the persimmons, smoothing the top slightly.
  • 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.