Delicious Persimmon Cake

If you ask me, persimmon cake is the perfect way to celebrate fall’s sweetest fruit.

This cozy dessert takes those bright orange persimmons and turns them into something truly special. The fruit adds natural sweetness and moisture, creating a cake that’s tender and rich with autumn spices.

It’s made with both pureed and chopped persimmons, giving you little bursts of fruit in every bite. A simple cream cheese frosting adds just the right amount of tanginess to balance out the sweetness.

It’s a wonderful dessert that feels right at home during the cooler months, perfect for sharing at family gatherings or afternoon tea.

What Kind of Persimmons Should I Use?

This recipe actually calls for both Fuyu and Hachiya persimmons, which each bring something special to the cake. Fuyu persimmons are the squat, tomato-shaped ones that you can eat while they’re still firm – these are great for the decorative topping since they hold their shape well. Hachiya persimmons, on the other hand, are more elongated and need to be super soft and jelly-like before using – you’ll know they’re ready when they feel like water balloons. For the Hachiyas in this recipe, make sure they’re completely ripe (otherwise they’ll be terribly astringent) and simply scoop out the flesh, discarding the skin. If you can only find one variety, you can use all Hachiyas in the batter and skip the topping, or use all Fuyus but let some get very soft for the batter portion.

Options for Substitutions

Let’s talk about what you can swap in this persimmon cake recipe if needed:

• Persimmons: The persimmons are really the star here, but if you can’t find both types, you can use all Fuyu or all Hachiya (just make sure Hachiyas are super soft and ripe). In a pinch, you could use mashed ripe mango or papaya, though the flavor will be different.
• Mascarpone cheese: No mascarpone? Use cream cheese or Greek yogurt instead. Just make sure they’re at room temperature for smooth mixing.
• Light brown sugar: You can swap light brown sugar with dark brown sugar or white sugar mixed with a teaspoon of molasses. Plain white sugar works too, but you’ll miss some of that caramel note.
• Spices: Feel free to adjust the spice mix – pumpkin pie spice works great as a substitute for the cinnamon and ginger combo. Or try cardamom for a different twist.
• Plain flour: All-purpose flour works perfectly here. For a slightly different texture, you could use cake flour, just add an extra 2 tablespoons per cup of flour called for.

Watch Out for These Mistakes While Baking

The biggest mistake when making persimmon cake is using the wrong type of persimmon or not waiting for them to properly ripen – Hachiya persimmons must be completely soft and jelly-like before use, while Fuyu persimmons should be firm but ripe.

Temperature control is crucial here – using cold eggs or mascarpone can cause your batter to curdle and separate, so make sure all ingredients are at room temperature before starting (take them out 1-2 hours ahead).

When preparing the persimmon pulp, be sure to remove any seeds and strain out any stringy bits, as these can create unpleasant texture spots in your finished cake.

For the most even bake, rotate your cake pan halfway through baking time, and resist the urge to open the oven door too frequently – this can cause the cake to sink in the middle.

What to Serve With Persimmon Cake?

This spiced persimmon cake pairs wonderfully with a hot cup of coffee or tea for an afternoon treat. Since it’s already rich with mascarpone and warm spices like cinnamon and ginger, keep the accompaniments simple – a dollop of lightly whipped cream or a scoop of vanilla ice cream works perfectly. For a seasonal touch, serve it with a few fresh persimmon slices on the side, or drizzle each slice with a bit of caramel sauce. If you’re serving this for dessert after dinner, consider adding a small sprinkle of powdered sugar on top just before bringing it to the table.

Storage Instructions

Keep Fresh: This persimmon cake stays moist and flavorful when kept in an airtight container at room temperature for up to 3 days. If you live in a warm climate, you might want to pop it in the fridge where it’ll stay good for up to a week. Just make sure to wrap it well to prevent it from drying out!

Freeze: Want to save some for later? Cut the cake into portions, wrap each piece in plastic wrap and aluminum foil, then place in a freezer bag. It’ll keep nicely for up to 3 months. This is great when you want to have a slice ready for unexpected guests or late-night cravings!

Thaw: When you’re ready to enjoy your frozen cake, let it thaw overnight in the refrigerator, or for about 2-3 hours at room temperature. The cake will taste just as good as the day you made it, especially if you let it come to room temperature before serving.

Preparation Time	20-30 minutes
Cooking Time	60-75 minutes
Total Time	80-105 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-40 g
• Fat: 200-220 g
• Carbohydrates: 400-450 g

Ingredients

For the persimmon and sugar base:

• 30g butter
• 100g light brown sugar
• 3 ripe fuyu persimmons (peeled and sliced into 1/4-inch rounds)

For the cake batter:

• 1 tbsp cinnamon powder (for best flavor and aroma)
• 1 tsp baking soda
• 1/2 tsp salt
• 2 hachiya persimmons (flesh only)
• 275g plain flour (I always use King Arthur all-purpose flour)
• 2 tsp ginger powder
• 3 large eggs (room temperature, about 70°F)
• 1 tsp baking powder
• 250g white sugar
• 50g softened mascarpone cheese (gives better texture and moisture)
• 200g softened butter (I like Kerrygold unsalted butter for this)

Step 1: Preheat and Prepare the Baking Pan

Preheat your oven to 350°F and position a rack in the center.

Line a 9-inch springform or metal cake pan with parchment paper.

If needed, lightly grease the bottom of the pan to keep the parchment in place.

Step 2: Prepare the Persimmons and Sugar Base

Peel and slice the fuyu persimmons, taking care as they can be slippery.

Arrange the slices horizontally for the most attractive presentation, although any slicing style will work.

In a medium pot or pan over medium-low heat, melt the brown sugar and butter until it starts bubbling.

Stir occasionally to prevent burning.

Pour this mixture into the lined pan, tilting to ensure it covers the entire base.

Arrange the persimmon slices on top, starting with one in the center and creating two concentric rings, overlapping to avoid gaps.

Step 3: Mix the Cake Batter

In a stand mixer bowl, cream together the butter, sugar, cinnamon, ginger, salt, and vanilla using the paddle attachment until smooth and a bit fluffy, approximately 2 minutes on medium speed.

Add in the eggs one at a time, mixing well and scraping the bowl between each addition.

Squeeze the insides of the hachiya persimmons into the bowl, avoiding any skin.

Weigh the persimmon contents and subtract from 250 grams to determine the amount of mascarpone to add.

Mix again on medium speed until light and fluffy.

If the batter appears a little split or curdled, that’s fine.

Step 4: Combine Dry Ingredients and Finish the Batter

Add the flour, baking soda, and baking powder.

Mix on low speed just until fully combined.

Pour the cake batter over the prepared persimmon and sugar base in the pan, using a rubber spatula to level the surface.

Step 5: Bake the Cake

Place the cake in the preheated oven and bake for 35 minutes.

Rotate the cake 180 degrees and bake for another 25 minutes.

Test with a toothpick in the center; if it comes out with batter, bake for an additional 5-10 minutes.

Step 6: Cool and Flip the Cake

After baking, remove the cake from the oven and let it cool for 10 minutes on a wire rack.

Run a knife along the edge of the cake and pan, then release the springform ring.

Place a sheet of parchment over the cake and an upside down plate larger than the cake on top.

Carefully flip everything over, so the plate is on the bottom.

Step 7: Serve

Top the cake with vanilla bean whipped cream and a sprinkle of flaky sea salt before serving.

Enjoy your deliciously layered cake!