Easy "One Bowl" Persimmon Cake

A little over a month ago, I received a bounty of Hachiya persimmons from a friend in Forestville. He invited my wife Annette and me to take as many as we wanted because the tree over his driveway was full of them. This meant that overripe persimmons would soon be falling all over the driveway and tracked into the house!  Well, I couldn't let that happen so I made sure we helped him out. Within minutes we had a bunch of bright orange fruit to take home. Unlike Fuyu persimmons which can be eaten while firm, the Hachiya variety of persimmons cannot be consumed until they are soft and mushy. Fortunately, this batch of fruit all seemed to ripen around the same time. The timing could not have been better. 

So there I stood in my kitchen staring at a pile of ripe and nearly overripe persimmons. After slowly rummaging through all of the recipes in my head, I settled upon this  simple and delicious "one bowl" cake recipe. This recipe was inspired by my wife's grandmother Val. Ever since I can remember she has made a similar cake for Christmas. Grandma Val's recipe included a lovely lemon icing over a traditional spice-based cake. 

Not only do you get to avoid washing extra bowls, this cake comes together really fast and the optional add-ins make it fun. Preparation time is 20 to 30 minutes at the most. The prep time is mostly dependent upon whether you decide to add extras like "browned" butter or chopped dried fruits. Add nuts, chocolate chips, or whatever strikes your fancy. Enjoy!

Ripe Hachiya persimmons...

Press the persimmons through a sieve...

While the baking soda and persimmon pulp sit a moment, gather and/or prepare the other optional ingredients...

I know this is a different bowl than the pic above, but you get the point...

Bake for 45 - 55 minutes or until a cake tester inserted in the center comes out clean...

Ready to enjoy!

Easy "One Bowl" Persimmon Cake

Preheat oven to 350 degrees
Prep time: 20 to 30 min
Baking time: 45 - 55 min

• 1 cup                        ripe Hachiya persimmon pulp
• 1 tsp                         baking soda
• 1                                large egg
• 1/2 to 3/4 cup       sugar
• 1 tsp                         vanilla extract
• 1 tsp                         ground cinnamon
• 1/2 cup                    slightly cooled melted butter (preferably browned) 
• 2 cups                      flour
• 1 - 3 Tbs                  *milk
• Don't forget to check out the optional add-ins and icings below!
  

Butter and lightly dust a 9 x 13 baking pan with flour

Place a kitchen sieve over a medium bowl and press the persimmons through into the bowl.

Add the baking soda to the persimmon pulp and stir well. After a minute or so, mixture will begin to gel. Don't worry this is perfectly normal.

Stir in the egg, sugar, vanilla extract, and the cinnamon into the pulp mixture until well combined.

Add the flour and melted butter a little at a time, alternating as you go until its all mixed in.

Pour the batter into a prepared baking dish and bake for 45 - 55 minutes or until a cake tester inserted in the center comes out clean.

When finished, turn the cake out onto a cooling rack or leave it in the pan. It's really up to you. Just be sure to allow the cake to cool before you add the optional icing. Enjoy!

*Note:
The batter should be slightly thick but somewhat easy to pour into the pan. If your batter seems too thick, you can add a bit of milk one tablespoon at a time until it loosens up for you. You should not need more than a tablespoon or two if any.

*Optional add-ins

Chocolate
The flavor combination of cinnamon, cocoa, and espresso powder cannot be underestimated. For a decadent chocolate version simply add:

• 6 Tbs                         cocoa powder
• 1/2 cup                    chocolate chips
• 1 Tbs                        instant espresso powder

Almond
For an almond version try adding:

• 1 tsp                         almond extract
• 1/2 cup                    toasted almonds

Add an icing...
Lemon Icing

• 1/2 cup                  powdered sugar
• 1 tsp                       lemon zest
• 1 Tbs                      milk

Chocolate Icing

• 1/2 cup                  powdered sugar
• 1 Tbs                       cocoa
• 1 Tbs                      milk

Icings should pour easily. If they don't simply add a bit more milk.
Mix all the ingredients in a small bowl until smooth. Drizzle over the cooled cake.

More ideas:
Add about 1/2 cup:
Raisins
Dried fruit
Pumpkin seeds
Pecans
Walnuts
Candied citrus
etc...