Source: Based on this recipe from the Food Network for Apple Coffee Cake.
We got many persimmons in our CSA box this week, so I decided to make persimmon cake. It was fairly difficult to find one! Instead, I found a recipe for apple cake and used that. My modifications: increasing the volume (I made 50% more), using coconut milk and lemon instead of sour cream, adding 1 tsp baking powder for extra fluffiness, using molasses/granulated sugar, and of course, using persimmons (Fuyu—the crunchy kind). The resulting cake is moist, dark and spicy with a sweet crunchy topping. You can’t really taste the persimmons, but the juicy bits are still delicious.
Makes about: Makes one 9×13 cake and one 8×8 cake. If you just want to do the 9×13 cake, multiply everything by 2/3…or look at the Food Network recipe.
Prep time: 15-20 minutes. Mainly takes a while to cut the persimmons.
Bake time: 30-35 minutes, until
12 tbsp butter
2 cups granulated sugar
3 tbsp molasses
1 1/3 cup coconut milk
1 tbsp lemon juice
1.5 tsp vanilla extract
1.5 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 cups all-purpose flour
3 cups diced persimmons
3/4 cup brown sugar
3/4 cup flour
1.5 tsp cinnamon
6 tbsp butter
Preheat oven to 350F. Line a 9×13 and 8×8’’ pan with parchment paper.
Dice persimmons. Remove skins if tough, but this is optional.
Mix in sugar and molasses.
Beat in eggs.
Mix in coconut milk, lemon juice, vanilla extract.
Mix in salt, baking powder, baking soda, and flour.
Pour into prepared pan.
For topping: melt butter, and mix in flour, cinnamon, and sugar. Sprinkle evenly over the top.
Bake 30-40 minutes, or until knife inserted in the center comes out clean.