Num Taloak Persimmon Coffee Cake Cambodia
Delight in the rich, warming flavors of Num Taloak Persimmon Coffee Cake, a Cambodian-inspired treat that blends the natural sweetness of ripe persimmons with the bold depth of brewed coffee. This moist and fragrant cake is accented with aromatic spices like cinnamon and nutmeg, creating an irresistibly cozy dessert perfect for fall or winter. The use of fresh persimmon puree adds a luscious texture, while optional walnuts provide a satisfying crunch. Topped with a dusting of powdered sugar, this coffee cake pairs beautifully with your morning brew or as an afternoon indulgence. Ready in just over an hour and serving up to eight, this recipe is a harmonious blend of traditional Cambodian flavors with a modern coffeehouse twist, making it a must-try for persimmon and coffee lovers alike.
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Recipe Information
Ingredients
- 2 large ripe persimmons (Hachiya or Fuyu)
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup unsalted butter, melted
- 2 pieces eggs, large
- 0.5 cup brewed strong coffee, cooled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 teaspoon vanilla extract
- 0.5 cup chopped walnuts (optional)
- 2 tablespoons powdered sugar (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or springform pan.
Peel the persimmons and puree the flesh using a blender or food processor until smooth. You should have about 1 cup of persimmon puree.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk together until well incorporated.
Add the eggs, one at a time, to the sugar mixture, whisking until smooth. Then, stir in the vanilla extract, brewed coffee, and persimmon puree.
Gradually add the dry ingredients into the wet ingredients, folding gently until the batter is smooth and lump-free. Avoid overmixing.
If using walnuts, fold them into the batter at this stage.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for an elegant finish. Slice and serve with a hot cup of coffee or tea.
Nutrition Facts
Calories |
487 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 308 mg | 13% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 48.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 209 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.
