Haven’t you noticed? Persimmons are having a moment, and it’s time to bring their sweet, honeyed magic into your kitchen. These 33 irresistible cake creations transform the humble fruit into stunning desserts—from cozy, spiced loaves to elegant layered masterpieces. Perfect for fall gatherings or a simple weekend treat, get ready to discover your new favorite bake. Let’s dive into this delicious roundup!
Classic Spiced Persimmon Cake
Perfect for chilly winter days, this spiced persimmon cake transforms seasonal fruit into a moist, warmly spiced dessert that fills your kitchen with inviting aromas. Let’s walk through each step together to ensure success.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
- Persimmons – 2 cups mashed
- Flour – 2 cups
- Sugar – 1 cup
- Eggs – 2
- Butter – ½ cup melted
- Baking soda – 1 tsp
- Cinnamon – 1 tsp
- Nutmeg – ½ tsp
- Salt – ¼ tsp
Instructions
- Preheat your oven to 350°F and grease a 9-inch round cake pan.
- In a large bowl, combine 2 cups mashed persimmons, 1 cup sugar, 2 eggs, and ½ cup melted butter, stirring until smooth.
- In a separate bowl, whisk together 2 cups flour, 1 tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
- Gradually add the dry ingredients to the wet mixture, folding gently to avoid overmixing, which can make the cake tough.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess.
Expect a tender, moist crumb with subtle sweetness from the persimmons and a cozy spice blend. Serve it warm with a dollop of whipped cream or enjoy it plain as a comforting snack any time of day.
Glazed Persimmon Bundt Cake
A perfectly spiced, moist bundt cake gets a seasonal upgrade with sweet persimmons and a glossy glaze that makes it as beautiful as it is delicious. This recipe walks you through each stage methodically, so even beginners can achieve bakery-quality results with confidence. Let’s start by gathering our ingredients and preheating the oven.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Ground nutmeg – ½ tsp
– Vegetable oil – ¾ cup
– Granulated sugar – 1 cup
– Eggs – 2 large
– Persimmon pulp – 1 cup
– Vanilla extract – 1 tsp
– Powdered sugar – 1 cup
– Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with non-stick spray, ensuring every crevice is coated to prevent sticking.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg until fully combined.
3. In a large bowl, vigorously whisk the vegetable oil and granulated sugar for 2 minutes until the mixture is smooth and slightly pale.
4. Add the eggs one at a time to the oil mixture, whisking well after each addition until fully incorporated.
5. Stir in the persimmon pulp and vanilla extract until the wet ingredients are uniformly mixed.
6. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no streaks of flour remain; overmixing can lead to a tough cake.
7. Pour the batter into the prepared bundt pan, spreading it evenly with the spatula.
8. Bake at 350°F for 50–55 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then invert it onto the rack to cool completely for about 1 hour.
10. For the glaze, whisk the powdered sugar and milk in a small bowl until smooth and drizzle it over the cooled cake, allowing it to set for 10 minutes before serving.
Enjoy this cake warm for a soft, tender crumb that melts in your mouth, with the persimmon lending a subtle sweetness and the spices adding warmth. For a creative twist, serve slices with a dollop of whipped cream or alongside a cup of spiced tea to highlight its cozy flavors.
Walnut and Persimmon Upside-Down Cake
Let’s bake a cozy winter dessert that transforms humble ingredients into a stunning, caramelized treat. This walnut and persimmon upside-down cake is surprisingly simple to make, with a moist crumb and beautiful presentation that’s perfect for impressing guests or enjoying as a sweet weekend project.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– Unsalted butter – ½ cup
– Brown sugar – ¾ cup
– Persimmons – 2 medium
– Walnuts – ½ cup
– All-purpose flour – 1½ cups
– Baking powder – 1½ tsp
– Salt – ½ tsp
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Milk – ½ cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. Melt ¼ cup of the unsalted butter in a small saucepan over medium heat.
3. Stir the brown sugar into the melted butter until fully combined, then pour this mixture evenly into the bottom of the prepared pan.
4. Peel the persimmons, slice them into ¼-inch thick rounds, and arrange the slices in a single layer over the brown sugar mixture.
5. Roughly chop the walnuts and sprinkle them evenly over the persimmon slices.
6. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
7. In a large bowl, cream the remaining ¼ cup of unsalted butter with the granulated sugar using an electric mixer on medium speed for 2–3 minutes, until light and fluffy.
8. Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
9. Mix in the milk and vanilla extract on low speed until just combined.
10. Gradually add the flour mixture to the wet ingredients, mixing on low speed until no dry streaks remain, being careful not to overmix.
11. Pour the batter evenly over the persimmons and walnuts in the pan, using a spatula to smooth the top.
12. Bake in the preheated oven for 40–45 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for exactly 10 minutes.
14. Run a knife around the edges of the pan to loosen the cake, then invert it onto a serving plate while still warm.
15. Allow the cake to cool completely before slicing to ensure clean cuts.
During baking, the brown sugar caramelizes with the persimmons, creating a sticky, glossy topping that seeps into the tender cake. Each slice offers a delightful contrast between the soft, spiced fruit and the crunchy walnuts, with a moist crumb that pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
Persimmon and Cream Cheese Layer Cake
Ready to bake a stunning seasonal dessert? This persimmon and cream cheese layer cake combines sweet fruit with rich, tangy frosting for a showstopping treat that’s surprisingly approachable. Let’s walk through each step together to ensure success.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 2 ½ cups
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – 1 cup
– Granulated sugar – 1 ½ cups
– Eggs – 3
– Vanilla extract – 2 tsp
– Persimmon pulp – 1 cup
– Cream cheese – 12 oz
– Powdered sugar – 3 cups
– Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease two 9-inch round cake pans.
2. Whisk together the all-purpose flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat the unsalted butter and granulated sugar with an electric mixer on medium speed for 3 minutes until light and fluffy.
4. Add the eggs one at a time to the butter mixture, beating for 30 seconds after each addition, then mix in the vanilla extract.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined, then fold in the persimmon pulp with a spatula.
6. Divide the batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely for 1 hour.
8. While the cakes cool, beat the cream cheese in a clean bowl on medium speed for 2 minutes until smooth.
9. Gradually add the powdered sugar to the cream cheese, beating on low speed, then mix in the milk until the frosting is spreadable.
10. Place one cake layer on a serving plate, spread a third of the frosting evenly over the top, then top with the second layer.
11. Frost the top and sides of the cake with the remaining frosting, using an offset spatula for smooth edges.
12. Refrigerate the cake for at least 30 minutes before slicing to set the frosting.
Ultimately, this cake delights with a moist, tender crumb from the persimmon and a creamy, slightly tangy frosting that balances the sweetness. Serve it chilled for a firm texture that slices cleanly, or garnish with thin persimmon slices for an elegant presentation.
Ginger-Infused Persimmon Loaf
Kickstart your baking journey with this cozy ginger-infused persimmon loaf, a perfect treat for chilly days when you crave something warm and spiced. Keep it simple by using ripe persimmons and fresh ginger for a naturally sweet, aromatic flavor that fills your kitchen with a comforting scent as it bakes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground ginger – 1 tsp
– Persimmon pulp – 1 cup
– Fresh ginger, grated – 1 tbsp
– Vegetable oil – ½ cup
– Granulated sugar – ¾ cup
– Egg – 1
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan with oil or line it with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground ginger until well combined.
3. In a large bowl, combine the persimmon pulp, grated fresh ginger, vegetable oil, granulated sugar, and egg, stirring vigorously for 2 minutes until smooth and slightly frothy.
4. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just incorporated to avoid overmixing, which can make the loaf dense.
5. Pour the batter into the prepared loaf pan, smoothing the top with the spatula for an even bake.
6. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
7. Remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes to set before turning it out.
8. Transfer the loaf to the wire rack and allow it to cool completely for at least 1 hour to firm up and develop its flavors.
9. Slice the cooled loaf with a serrated knife for clean cuts, and store any leftovers in an airtight container at room temperature for up to 3 days.
Moist and tender, this loaf boasts a soft crumb with subtle sweetness from the persimmons and a warm kick from the ginger. Serve it lightly toasted with a smear of butter or cream cheese for a delightful breakfast, or enjoy it as a simple snack with a cup of tea to highlight its aromatic spices.
Persimmon Almond Coffee Cake
You’re about to bake a cozy, seasonal treat that’s perfect with your morning coffee. This persimmon almond coffee cake combines sweet fruit, nutty crunch, and tender crumb in one simple pan.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Egg – 1
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Persimmon – 1 large, peeled and mashed
– Sliced almonds – ½ cup
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until fully combined.
3. Cut the butter into small cubes and add it to the dry ingredients; use a pastry cutter or fork to work it in until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the egg lightly, then stir in the milk and vanilla extract until smooth.
5. Add the mashed persimmon to the wet ingredients and mix until evenly incorporated.
6. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no dry streaks remain—overmixing can make the cake tough.
7. Spread the batter evenly into the prepared pan using the spatula to smooth the top.
8. Sprinkle the sliced almonds evenly over the batter, pressing them in lightly so they adhere during baking.
9. Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
10. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing to allow it to set properly.
11. Serve warm or at room temperature.
Unbelievably moist from the persimmon, this cake has a soft, dense crumb with a delightful almond crunch on top. Try it toasted with a dollop of whipped cream or alongside a scoop of vanilla ice cream for an extra-indulgent dessert.
Moist Persimmon Pudding Cake
Now, let’s dive into a cozy winter dessert that transforms seasonal persimmons into a tender, spiced cake-pudding hybrid. This recipe is perfect for beginners, as I’ll guide you through each simple step to ensure success. You’ll love how the natural sweetness of ripe persimmons creates a moist, comforting treat that’s both easy to make and deeply satisfying.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Ripe persimmons – 1 cup (pureed)
– All-purpose flour – 1 cup
– Granulated sugar – ¾ cup
– Baking soda – 1 tsp
– Ground cinnamon – 1 tsp
– Salt – ½ tsp
– Eggs – 2
– Unsalted butter – ½ cup (melted)
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F (175°C) and grease an 8-inch square baking pan.
2. In a large bowl, combine the pureed persimmons, eggs, melted butter, and vanilla extract, whisking until smooth.
3. In a separate bowl, sift together the flour, sugar, baking soda, cinnamon, and salt to ensure even mixing and prevent lumps.
4. Gradually add the dry ingredients to the wet mixture, stirring gently just until combined—overmixing can lead to a tough texture.
5. Pour the batter into the prepared pan, spreading it evenly with a spatula.
6. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
7. Remove the pan from the oven and let it cool on a wire rack for at least 20 minutes before slicing.
8. Serve warm or at room temperature, optionally dusting with powdered sugar for a simple garnish.
What makes this dessert special is its soft, pudding-like interior that stays moist for days, thanks to the persimmon puree. The warm cinnamon notes pair beautifully with the fruit’s subtle sweetness, making it ideal for a cozy afternoon snack. For a creative twist, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream to balance the richness.
Persimmon Chocolate Marble Cake
Crafting a stunning dessert doesn’t have to be complicated, and this Persimmon Chocolate Marble Cake is proof. Combining the sweet, honey-like flavor of ripe persimmons with rich cocoa, it’s a visually impressive yet straightforward bake perfect for any occasion. Let’s walk through the process together, step by step.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 55 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Very ripe Hachiya persimmon pulp – 1 cup
– Unsweetened cocoa powder – ¼ cup
– Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. In a separate medium bowl, beat the eggs with a fork, then stir in the vegetable oil and vanilla extract.
4. Fold the very ripe Hachiya persimmon pulp into the wet ingredients until smooth. (Tip: For the best texture, use persimmons that are soft and jelly-like.)
5. Pour the wet mixture into the dry ingredients and stir just until no flour streaks remain; do not overmix.
6. Transfer one-third of the batter to a small bowl and stir in the unsweetened cocoa powder and milk until it forms a smooth, dark batter.
7. Alternately spoon large dollops of the plain and chocolate batters into the prepared loaf pan.
8. Run a butter knife through the batters in a zigzag pattern 4-5 times to create a marbled effect. (Tip: Avoid over-swirling to keep the distinct patterns.)
9. Bake on the center rack for 50-55 minutes, or until a toothpick inserted into the center comes out clean. (Tip: If the top browns too quickly, loosely tent it with aluminum foil.)
10. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
Resulting in a moist, tender crumb, this cake offers a delightful contrast between the fruity persimmon base and deep chocolate swirls. For a creative twist, serve slightly warm with a dollop of whipped cream or a drizzle of salted caramel to enhance its cozy, comforting flavors.
Persimmon Streusel-Topped Coffee Cake
Let’s bake a cozy coffee cake that transforms sweet persimmons into a tender crumb topped with buttery streusel—it’s a perfect weekend project for beginners. This recipe walks you through each stage methodically, ensuring success even if you’re new to baking.
Serving: 9 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Unsalted butter – ½ cup
– Egg – 1
– Milk – ½ cup
– Vanilla extract – 1 tsp
– Persimmon – 1 cup, mashed
– Brown sugar – ½ cup
– Ground cinnamon – 1 tsp
Instructions
1. Preheat your oven to 350°F and grease an 8×8-inch baking pan with butter or nonstick spray.
2. In a medium bowl, whisk together 1½ cups of the flour, granulated sugar, baking powder, and salt until fully combined.
3. Cut the unsalted butter into small cubes and add it to the dry ingredients; use a pastry cutter or fork to blend until the mixture resembles coarse crumbs.
4. In a separate bowl, beat the egg lightly, then stir in the milk and vanilla extract until smooth.
5. Pour the wet ingredients into the dry mixture and fold gently with a spatula until just combined—overmixing can make the cake tough.
6. Fold in the mashed persimmon until evenly distributed throughout the batter.
7. Spread the batter evenly into the prepared pan using the spatula to smooth the top.
8. For the streusel topping, combine the remaining ½ cup of flour, brown sugar, and ground cinnamon in a small bowl.
9. Cut in ¼ cup of cold, cubed unsalted butter until the mixture forms clumpy crumbs, then sprinkle it evenly over the batter.
10. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11. Let the cake cool in the pan on a wire rack for at least 15 minutes before slicing to allow it to set properly.
Delight in the moist, spiced crumb that pairs beautifully with the crunchy streusel, offering a balance of sweet persimmon and warm cinnamon. Serve it warm with a dollop of whipped cream for a comforting breakfast or as an afternoon treat alongside coffee.
Vanilla Bean Persimmon Sheet Cake
Let’s bake a simple, elegant dessert that celebrates winter’s sweet persimmons with the warmth of vanilla. This vanilla bean persimmon sheet cake is a fuss-free, one-bowl wonder that yields a moist, tender crumb perfect for any gathering.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Eggs – 2 large
– Vegetable oil – ½ cup
– Milk – ½ cup
– Vanilla bean paste – 1 tbsp
– Ripe persimmon pulp – 1 cup
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined.
3. Add the eggs, vegetable oil, milk, and vanilla bean paste to the dry ingredients.
4. Using a spatula, gently fold the wet ingredients into the dry until just incorporated, being careful not to overmix to avoid a tough cake.
5. Fold in the ripe persimmon pulp until evenly distributed throughout the batter.
6. Pour the batter into the prepared pan and spread it evenly with the spatula.
7. Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour before slicing.
9. For easy removal, run a knife around the edges of the pan after cooling to loosen the cake.
What you’ll get is a subtly spiced, moist cake with a delicate crumb that pairs beautifully with a dusting of powdered sugar or a dollop of whipped cream. Serve it warm for a cozy treat or at room temperature for a light, fruity dessert that highlights the persimmon’s natural sweetness.
Persimmon and Cardamom Bundt Cake
Baking a moist, fragrant cake doesn’t require complex techniques—just a few simple ingredients and careful steps. This persimmon and cardamom bundt cake is perfect for beginners, offering a warm, spiced flavor with minimal fuss. Let’s walk through each stage together to ensure success.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cardamom – 1 tsp
– Unsalted butter – 1 cup
– Granulated sugar – 1 cup
– Eggs – 2
– Persimmon pulp – 1 cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and generously grease a 10-inch bundt pan with butter or non-stick spray.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cardamom until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream 1 cup unsalted butter with 1 cup granulated sugar for 3–4 minutes, until light and fluffy.
4. Add 2 eggs to the butter mixture one at a time, beating for 30 seconds after each addition until incorporated.
5. Mix in 1 cup persimmon pulp and 1 tsp vanilla extract on low speed until just blended.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until no flour streaks remain, being careful not to overmix.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
This cake emerges with a tender, moist crumb and a subtle sweetness from the persimmon, balanced by the aromatic warmth of cardamom. Serve it lightly dusted with powdered sugar or alongside a dollop of whipped cream for an elegant touch. Its rich flavor deepens if wrapped and stored overnight, making it ideal for make-ahead gatherings.
Rustic Persimmon Carrot Cake
Delve into a cozy autumn dessert that combines sweet persimmons with earthy carrots for a uniquely comforting treat. This rustic cake is surprisingly simple to make, even for beginners, and fills your kitchen with warm, inviting aromas as it bakes.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 2 cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Granulated sugar – 1 cup
– Vegetable oil – ¾ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– Persimmon pulp – 1 cup
– Grated carrots – 1 cup
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until fully combined.
3. In a large bowl, beat 1 cup granulated sugar and ¾ cup vegetable oil with a mixer on medium speed for 2 minutes until creamy.
4. Add 2 large eggs and 1 tsp vanilla extract to the sugar mixture, beating for 1 minute until smooth.
5. Fold 1 cup persimmon pulp and 1 cup grated carrots into the wet ingredients using a spatula.
6. Gradually add the dry flour mixture to the wet ingredients, stirring just until no white streaks remain to avoid overmixing.
7. Gently fold in ½ cup chopped walnuts until evenly distributed throughout the batter.
8. Pour the batter into the prepared pan and smooth the top with the spatula.
9. Bake at 350°F for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cake cool in the pan on a wire rack for 10 minutes before turning it out to cool completely.
11. Slice and serve once cooled. For best results, use ripe, soft persimmons—their natural sweetness reduces the need for extra sugar. Test doneness at 40 minutes to prevent overbaking, as oven temperatures can vary. Store leftovers in an airtight container at room temperature for up to 3 days to maintain moisture.
The cake emerges moist and tender with a subtle spice from cinnamon, while the persimmons lend a delicate sweetness that complements the carrots’ earthiness. Serve it warm with a dollop of whipped cream or enjoy it plain as a satisfying snack with coffee.
Persimmon and Coconut Milk Cake
Many home bakers overlook persimmons, but their honeyed sweetness and creamy texture make them perfect for this moist, dairy-free cake that’s surprisingly simple to prepare. Mastering this recipe requires just a handful of ingredients and a methodical approach, so let’s walk through each step together to ensure success. You’ll be rewarded with a tender, fragrant cake that feels both comforting and exotic.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 1 tsp
– Salt – ½ tsp
– Ripe persimmons – 2 medium (about 1 cup puréed)
– Coconut milk – ¾ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
– Eggs – 2 large
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, then line the bottom with parchment paper for easy removal later.
2. Peel the persimmons, remove any seeds, and purée the flesh in a blender or food processor until completely smooth, measuring exactly 1 cup.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined to prevent lumps in the batter.
4. In a separate bowl, whisk the eggs vigorously for about 30 seconds until slightly frothy, which helps incorporate air for a lighter crumb.
5. Add the persimmon purée, coconut milk, vegetable oil, and vanilla extract to the eggs, whisking until the mixture is uniform and no streaks remain.
6. Pour the wet ingredients into the dry ingredients, folding gently with a spatula just until no flour pockets are visible; overmixing can lead to a tough cake.
7. Transfer the batter to the prepared pan, smoothing the top with the spatula, and tap the pan lightly on the counter to release any large air bubbles.
8. Bake at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter clinging to it.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then run a knife around the edges and invert it onto the rack to cool completely.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Absolutely delightful, this cake boasts a soft, moist crumb with subtle tropical notes from the coconut milk and a natural sweetness from the persimmons. For a creative twist, serve slices slightly warmed with a dollop of coconut whipped cream or a drizzle of caramel sauce to enhance its rich, fruity flavor.
Persimmon Chiffon Cake with Citrus Glaze
You’ll find this persimmon chiffon cake with citrus glaze is a surprisingly simple way to turn seasonal fruit into a light, elegant dessert. Let’s walk through each step together to ensure your cake rises beautifully and stays tender.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Granulated sugar – ¾ cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Vegetable oil – ½ cup
– Egg yolks – 4
– Persimmon pulp – ¾ cup
– Orange juice – ¼ cup
– Egg whites – 4
– Cream of tartar – ¼ tsp
– Powdered sugar – 1 cup
– Lemon juice – 2 tbsp
Instructions
1. Preheat your oven to 325°F and have an ungreased 10-inch tube pan ready.
2. Sift the flour, ½ cup of the granulated sugar, baking powder, and salt into a large bowl.
3. In a separate bowl, whisk the vegetable oil, egg yolks, persimmon pulp, and orange juice until smooth.
4. Tip: Fold the wet ingredients into the dry ingredients gently until just combined to avoid a tough cake.
5. In a clean, dry bowl, beat the egg whites with cream of tartar on medium speed until foamy.
6. Gradually add the remaining ¼ cup granulated sugar while beating, and continue until stiff peaks form.
7. Tip: Test for stiff peaks by lifting the beaters—the peaks should hold their shape without drooping.
8. Gently fold one-third of the egg white mixture into the batter to lighten it, then fold in the rest until no white streaks remain.
9. Pour the batter into the tube pan and smooth the top with a spatula.
10. Bake at 325°F for 40–45 minutes, or until the top springs back when lightly touched.
11. Immediately invert the pan onto a cooling rack and let it cool completely upside down for about 1 hour.
12. Tip: Cooling upside down prevents the cake from collapsing, so don’t skip this step.
13. Run a thin knife around the edges and center tube to loosen the cake, then remove it from the pan.
14. In a small bowl, whisk the powdered sugar and lemon juice until smooth to make the glaze.
15. Drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Soft and airy with a subtle sweetness from the persimmon, this cake pairs wonderfully with a cup of tea or coffee. For a festive touch, garnish with thin slices of fresh citrus or a sprinkle of zest before serving.
Frosted Persimmon Pumpkin Spice Cake
Venturing into autumn baking brings us to a delightful fusion of seasonal flavors. This cake combines the sweet, honey-like notes of persimmon with warm pumpkin spice, all topped with a creamy frosting that makes it perfect for cozy gatherings.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Pumpkin pie spice – 1 tbsp
– Persimmon pulp – 1 cup
– Eggs – 2
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Cream cheese – 8 oz
– Powdered sugar – 2 cups
– Milk – 2 tbsp
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and pumpkin pie spice until well combined.
3. In a separate bowl, mix the persimmon pulp, eggs, vegetable oil, and vanilla extract until smooth.
4. Tip: For the best texture, fold the wet ingredients into the dry ingredients gently until just combined to avoid overmixing.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake at 350°F for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Tip: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely to prevent crumbling.
8. While the cake cools, beat the cream cheese in a medium bowl until fluffy.
9. Gradually add the powdered sugar and milk, beating until the frosting is smooth and spreadable.
10. Tip: If the frosting is too thick, add milk 1 teaspoon at a time until it reaches your desired consistency.
11. Once the cake is completely cool, spread the frosting evenly over the top and sides.
12. Slice and serve immediately, or refrigerate for up to 3 days.
You’ll notice the cake has a moist, tender crumb with a subtle sweetness from the persimmon, balanced by the aromatic warmth of pumpkin spice. For a creative twist, top slices with a sprinkle of cinnamon or serve alongside a dollop of whipped cream for extra indulgence.
Persimmon Date Nut Cake
Unwrap your baking pans and let’s dive into a cozy winter treat that’s naturally sweetened and packed with texture. This persimmon date nut cake is a delightful way to use seasonal fruit, requiring just a handful of pantry staples to create a moist, flavorful dessert perfect for chilly afternoons.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 50 minutes
Ingredients
– All-purpose flour – 1½ cups
– Baking soda – 1 tsp
– Salt – ½ tsp
– Ground cinnamon – 1 tsp
– Eggs – 2 large
– Granulated sugar – ¾ cup
– Vegetable oil – ½ cup
– Vanilla extract – 1 tsp
– Persimmon pulp – 1 cup
– Chopped dates – ½ cup
– Chopped walnuts – ½ cup
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, and 1 tsp ground cinnamon until fully combined.
3. In a large bowl, beat 2 large eggs with ¾ cup granulated sugar using a hand mixer on medium speed for 2 minutes until pale and slightly thickened.
4. Slowly pour in ½ cup vegetable oil while continuing to mix on low speed until the mixture is smooth and emulsified.
5. Stir in 1 tsp vanilla extract and 1 cup persimmon pulp with a spatula until just incorporated.
6. Tip: Use very ripe, soft persimmons for the pulp to ensure natural sweetness and moisture in the cake.
7. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until no white streaks remain, being careful not to overmix.
8. Fold in ½ cup chopped dates and ½ cup chopped walnuts until evenly distributed throughout the batter.
9. Tip: Lightly dust the chopped dates with a bit of the measured flour before adding to prevent them from sinking to the bottom during baking.
10. Pour the batter into the prepared cake pan and smooth the top with the spatula.
11. Bake in the preheated oven at 350°F for 45–50 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
12. Tip: Check the cake at 40 minutes—if the top is browning too quickly, loosely tent it with aluminum foil to prevent burning while the inside finishes cooking.
13. Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
14. Run a knife around the edges of the pan to loosen the cake, then invert it onto the wire rack to cool completely.
Zesty with cinnamon and rich from the dates, this cake boasts a dense, moist crumb that’s studded with crunchy walnuts. Serve it slightly warm with a dollop of whipped cream for a comforting dessert, or enjoy a slice with your morning coffee—its natural sweetness makes it a versatile treat any time of day.
Lemon-Scented Persimmon Pound Cake
Often overlooked in winter baking, persimmons bring natural sweetness and moisture to this classic dessert, while lemon zest brightens the rich flavor. Our methodical approach ensures a tender, fragrant pound cake perfect for cozy gatherings or thoughtful gifts.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 60 minutes
Ingredients
– All-purpose flour – 2 cups
– Granulated sugar – 1 cup
– Unsalted butter – 1 cup (2 sticks), softened
– Eggs – 4 large
– Persimmon pulp – 1 cup
– Lemon zest – 2 tbsp
– Baking powder – 1 tsp
– Salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan, lining it with parchment paper for easy removal.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a large mixing bowl, cream 1 cup softened unsalted butter and 1 cup granulated sugar on medium speed for 3–4 minutes until light and fluffy.
4. Add 4 large eggs one at a time to the butter mixture, beating for 30 seconds after each addition to incorporate fully.
5. Gently fold in 1 cup persimmon pulp and 2 tbsp lemon zest using a spatula until evenly distributed.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no flour streaks remain, being careful not to overmix.
7. Pour the batter into the prepared pan, smoothing the top with a spatula for even baking.
8. Bake at 350°F for 55–65 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
9. Let the cake cool in the pan on a wire rack for 15 minutes, then transfer it out to cool completely for about 1 hour.
10. Slice and serve once fully cooled to room temperature for the best texture.
Creating this cake yields a dense, moist crumb with subtle citrus notes that complement the persimmon’s honey-like sweetness. Consider serving it lightly toasted with a dollop of whipped cream or alongside a cup of herbal tea for a comforting treat.
Conclusion
Whether you’re a seasoned baker or just starting out, these 33 persimmon cake recipes offer something for every sweet tooth. We hope you find inspiration to bake a new favorite! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the persimmon joy.
