Persimmon Walnut Coffee Cake
Indulge in the cozy, autumnal flavors of this delightful Persimmon Walnut Coffee Cake—a moist, spiced treat that’s perfect for brunch or an afternoon pick-me-up. Sweet, ripe Hachiya persimmons lend their natural sweetness and velvety texture to the batter, while a warm blend of cinnamon and nutmeg infuses every bite with comforting aromas. Chopped walnuts add a satisfying crunch, contrasting beautifully with the tender crumb of the cake. Finished with a light dusting of powdered sugar, this coffee cake is as visually appealing as it is delicious. Quick to prepare and oven-ready in just 20 minutes, it’s an effortless yet impressive addition to your fall baking repertoire. Pair with a steaming mug of coffee or tea for a truly unforgettable treat!
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Recipe Information
Ingredients
- 2 ripe persimmons (Hachiya)
- 200 g granulated sugar
- 50 g brown sugar
- 115 g unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 250 g all-purpose flour
- 1 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 0.5 tsp salt
- 120 ml whole milk (or buttermilk)
- 100 g chopped walnuts
- 15 g powdered sugar (for garnish)
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan.
Peel the persimmons and puree the flesh in a blender or food processor until smooth. Set aside.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the persimmon puree.
In a separate bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the persimmon mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.
Fold in the chopped walnuts gently, being careful not to overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, dust with powdered sugar before serving. Enjoy with a cup of coffee or tea!
Nutrition Facts
Calories |
3894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 3115 mg | 135% | |
| Total Carbohydrate | 544.0 g | 198% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 316.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 417 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1641 mg | 35% | |
*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.
