Name: Persimmon Coffee Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 1 9-inch round cake
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 cup persimmon pulp (about 2 ripe persimmons); 1/2 cup sour cream; 1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Fold in the persimmon pulp until well combined.
Gradually add the flour mixture to the wet ingredients, alternating with the sour cream, until everything is incorporated. Be careful not to overmix.
Pour the batter into the prepared cake pan and spread it out evenly.
Sprinkle the chopped walnuts on top of the batter, if using.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Once cooked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the Persimmon Coffee Cake with your favorite hot beverage for a delightful treat.

Ingredients

Instructions

Nutrition Facts