Persimmon Upside Down Cake
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Recipe Intro From bakedwithlovebyivy
Persimmons are such a pretty seasonal fruit. Make this upside down cake to highlight them and the flavors of fall!
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Recipe Card
ingredients
- 1 stick butter, softened
- 1 cup white sugar
- 2 tbsp sour cream
- 2 eggs
- 1 tsp vanilla extract
- 1 1/4 cup plus two tablespoons all purpose flour
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground cloves
- 1/2 cup whole milk
- 2 persimmons, sliced into rounds
- 3/4 cup white sugar
- 3 tbsp water
Method
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Cream together the butter and sugar.
Step 3
Add sour cream, then eggs one at a time, and vanilla, mixing until smooth.
Step 4
In a separate bowl, whisk your flour, baking powder, salt, and spices.
Step 5
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk and mix to combine. Repeat until both the dry mixture and milk are all incorporated (making sure to finish on the dry mixture).
Step 6
Grease an 8” pan (springform or regular) with nonstick cooking spray and line with a parchment round.
Step 7
Lay out the persimmon discs on the bottom of the pan to form an even layer.
Step 8
In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium shade of amber is reached.
Step 9
Pour the caramel over the persimmons.
Step 10
Top with the cake batter and use an offset spatula to smooth the batter.
Step 11
Bake the cake for 25-30 minutes or until a toothpick comes out clean or with a few moist crumbs.
Step 12
When the cake comes out of the oven, run through the sides of the pan with an offset spatula to release the edges. Let the cake cool for 10 minutes, and then invert it onto a serving plate (or release from the pan if you used a springform pan).
Step 13
Enjoy!