Persimmon Black Walnut Cake
Indulge in the cozy, spiced flavors of a Persimmon Black Walnut Cake, a rustic dessert that perfectly captures the essence of fall baking. This moist and tender cake features ripe, sweet persimmon pulp, fragrant cinnamon and nutmeg, and the irresistible crunch of earthy black walnuts. Balanced with creamy yogurt and enhanced with a touch of vanilla, each bite is a delightful blend of texture and flavor. Ready in just over an hour, this cake is perfect for holiday gatherings or a comforting treat on a chilly evening. Serve it with a dusting of powdered sugar or a luscious cream cheese glaze for an elegant finish. Whether you're a fan of seasonal baking or simply looking for unique dessert ideas, this Persimmon Black Walnut Cake is sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Persimmon pulp (from ripe persimmons)
- 0.5 cup Vegetable oil
- 0.5 cup Plain yogurt
- 1 teaspoon Vanilla extract
- 1 cup Black walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line the bottom with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, ground cinnamon, ground nutmeg, baking soda, and salt.
In a separate bowl, lightly beat the eggs. Add the persimmon pulp, vegetable oil, plain yogurt, and vanilla extract. Mix until well combined.
Gradually add the wet ingredients into the dry ingredient mixture. Stir until just combined. Do not overmix.
Fold in the chopped black walnuts gently to distribute them evenly throughout the batter.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
Dust the cooled cake with powdered sugar or top with a cream cheese glaze, if desired, before serving.
Nutrition Facts
Calories |
4151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.2 g | 255% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 379 mg | 126% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 358.4 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 481 mg | 37% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1589 mg | 34% | |
*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.
