Persimmon Coffee Cake

With bare trees and chilly morning air, it’s the perfect time for baking.

My neighborhood is scattered with leaves of all shapes and sizes. 

We’ve eaten all the persimmons from our tree, but a friend gave us some more of her Fuyu persimmons. 

Fuyu persimmons are the firm, crispy variety that are more like crunchy apples than the soft, gooey Hachiya variety. 

I made persimmon coffee cake using a recipe I found in the newspaper from last fall. Apparently, it comes from Catalina Park Inn, Tucson, Arizona. It is a kinda sugary breakfast food, so I usually only put in 2/3 the amount of sugar recipes call for. My family ate this whole cake in less than a day, so it must be pretty good. 

Spicy Buttermilk Coffee Cake

  • 2 1/2 cups flour
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon, divided
  • 1/4 teaspoon ground ginger
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2/3 cup canola oil
  • 1 cup chopped nuts
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 egg, beaten
  • 1 cup buttermilk
  • 1 1/2 cups Fuyu persimmons, peeled and chopped

1. Preheat oven to 350 degrees. Grease a 9-by-13-inch pan. Mix together flour, salt, 1 teaspoon cinnamon, ginger, both sugars and oil.
2. Remove 3/4 cup of the mixture; stir in nuts and the remaining cinnamon. Mix well; set aside to use as a topping mixture.
3. To the remaining batter, add baking soda, baking powder, egg and buttermilk; mix to combine. Small lumps are OK. Fold persimmons into batter.
4. Pour batter into pan. Sprinkle topping mixture evenly over surface, and press lightly into batter. Bake for 40 to 45 minutes, or until a cake tester or toothpick inserted in center comes out clean.

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