Persimmon Upside Down Cake

baking something delicious with one of my favorite fruits

I’m always so happy when it hits this time of year: fall! This is because some of my favorite fruits are in season. One of which is the beautiful persimmon. I wanted to try baking something with this fruit and I landed on an upside down cake. Persimmons don’t have the intense flavor profile that a pineapple has but it has a subtle warmth that I feel compliments this cake quite well.

I used fuyu persimmons. Some persimmons have large seeds in them which would make cutting them into thin slices a bit difficult.

You can also spice the cake with some fall spices like cinnamon and cardamon. Flavor it to your preference!

Ingredients
9-inch cake pan

3 fuyu persimmons

Syrup
4 tablespoons unsalted butter
1/2 cup (110 grams) brown sugar, packed
2 tablespoons rum, optional

Batter
1 1/2 cups (180 grams) AP flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup (80 milliliters) milk
1/3 cup (80 grams) sour cream
1 teaspoon vanilla extract
1/2 cup (8 tablespoons) unsalted butter, room temperature
3/4 cup (150 grams) sugar
2 eggs

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Directions

1. Preheat your oven to 350 degrees F.

2. Melt 4 tablespoons unsalted butter and 1/2 cup brown sugar in a pan over high heat. Remove from heat then add 2 tablespoons rum and mix everything together. Pour your syrup onto the bottom of a 9-inch cake pan. Spread the syrup evenly.

3. Thinly slice your 3 persimmons. Layer your persimmon slices onto the syrup. Set aside.

4. Sift together 1 1/2 cups flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt into a bowl. Set aside. Then in another small bowl, combine 1/3 cup milk, 1/3 cup sour cream, and 1 teaspoon vanilla extract. Set aside.

5. Cream 1/2 cup unsalted butter in a large bowl on high with a hand mixer or in a stand mixer. Then add 3/4 cup sugar and beat until light and fluffy. Now add 2 eggs to the butter mixer and beat until fully incorporated. Add half of your flour mixer and mix everything on low just until combined. Add your milk mixture and beat again on low just until combined. Dump the rest of your flour mixture, and for the last time, beat on low just until combined.

6. Dollop your batter into the cake pan with the syrup and fruit slices. I dollop gently to prevent the slices from moving around too much. Use an offset spatula to then smoothen out and spread the batter our evenly.

7. Bake for 45 minutes until a toothpick inserted in the cake comes out clean.

8. Let your cake cool for 10-15 minutes (and no longer). Loosen the edges with a knife. Then flip your cake onto a plate or cake board immediately. Let it cool more and then enjoy!