Persimmon Bundt Cake
Delight your taste buds with the warm, spiced flavors of this Persimmon Bundt Cake, a stunning dessert perfect for the holiday season or any cozy gathering. Made with ripe Hachiya persimmons, this recipe features a moist, tender crumb infused with aromatic spices like cinnamon, nutmeg, and cloves. The addition of buttermilk ensures a rich texture, while chopped pecans lend a delightful crunch to each bite. Finished with a beautiful dusting of powdered sugar, this elegant Bundt cake not only tastes heavenly but also looks stunning as a centerpiece dessert. With just 20 minutes of prep time and a straightforward baking process, this easy persimmon Bundt cake recipe is a must-try for showcasing the natural sweetness of seasonal persimmons.
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Recipe Information
Ingredients
- 4 large ripe persimmons (Hachiya)
- 1.5 cups granulated sugar
- 0.5 cup unsalted butter, softened
- 3 large eggs
- 2.5 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.5 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 2 tablespoons powdered sugar (for dusting)
Instructions
Preheat the oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan.
Remove the skins from the persimmons and puree the flesh in a blender or food processor until smooth. You should have about 1 1/2 cups of persimmon puree. Set aside.
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the persimmon puree, vanilla extract, and chopped pecans until well blended.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 55-60 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 15 minutes. Then carefully invert the cake onto a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving.
Nutrition Facts
Calories |
4717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.5 g | 257% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 830 mg | 277% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 695.0 g | 253% | |
| Dietary Fiber | 44.8 g | 160% | |
| Total Sugars | 411.3 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 454 mg | 35% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2291 mg | 49% | |
*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.
