Fuyu Bundt Cake
Indulge in the warm and spiced flavors of fall with this Fuyu Bundt Cake, a luxurious dessert that highlights the natural sweetness of ripe Fuyu persimmons. This moist and tender cake is infused with aromatic spices like cinnamon, nutmeg, and ginger, perfectly complemented by the richness of buttermilk and the buttery crunch of optional walnuts or pecans. With a beautifully golden finish and a light dusting of powdered sugar, this Bundt cake is as stunning as it is delicious. Ideal for holiday gatherings or cozy evenings, it’s a seasonal masterpiece that’s easy to prepare yet sure to impress. Whether served as a festive dessert or a delightful teatime snack, this Fuyu Bundt Cake is your ultimate ode to autumn.
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Recipe Information
Ingredients
- 2 cups Fuyu persimmons (ripe, pureed)
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (light or dark, packed)
- 0.75 cups Unsalted butter (softened)
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Ground ginger
- 0.5 teaspoons Salt
- 0.5 cups Buttermilk
- 1 cups Chopped walnuts or pecans (optional)
- 2 tablespoons Powdered sugar (for dusting, optional)
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-12 cup Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract and Fuyu persimmon puree until smooth.
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
If using chopped walnuts or pecans, gently fold them into the batter.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once the cake is fully cooled, dust with powdered sugar before serving, if desired. Slice and enjoy!
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 42.0 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 177 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
