Persimmon Coffee Cake
Indulge in the cozy flavors of autumn with this luscious Persimmon Coffee Cake, a perfect treat for brunch, dessert, or an afternoon coffee break. Bursting with natural sweetness from ripe persimmons, this moist cake is delicately spiced with cinnamon and nutmeg for a warm, inviting aroma. The crowning glory is its buttery crumb topping, which adds the perfect contrast of texture and flavor. Easy to make in under an hour, this coffee cake is an ideal way to showcase the unique, honeyed flavor of Hachiya or Fuyu persimmons. Serve it warm alongside a rich cup of coffee or tea to create a comforting experience that tastes like fall in every bite.
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Recipe Information
Ingredients
- 3 whole ripe persimmons (Hachiya or Fuyu)
- 200 grams granulated sugar
- 115 grams unsalted butter, softened
- 2 whole eggs
- 2 teaspoons vanilla extract
- 250 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 120 milliliters sour cream
- 100 grams brown sugar (for crumb topping)
- 75 grams all-purpose flour (for crumb topping)
- 60 grams unsalted butter, melted (for crumb topping)
- 1 teaspoon ground cinnamon (for crumb topping)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round or square baking pan.
Peel and puree the ripe persimmons in a blender or food processor until smooth. You should have approximately 1 cup of persimmon puree; set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and the persimmon puree.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until incorporated after each addition.
Pour the batter into the prepared baking pan and spread it evenly with a spatula.
To make the crumb topping, combine the brown sugar, flour, ground cinnamon, and melted butter in a small bowl. Mix until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the batter in the pan.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for at least 15 minutes before slicing and serving.
Serve warm or at room temperature with a cup of coffee or tea. Enjoy!
Nutrition Facts
Calories |
4368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.7 g | 232% | |
| Saturated Fat | 110.0 g | 550% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 3167 mg | 138% | |
| Total Carbohydrate | 658.4 g | 239% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 373.4 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 442 mg | 34% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1502 mg | 32% | |
*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.
