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!
Easy "One Bowl" Persimmon Cake
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
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
- 1/2 cup powdered sugar
- 1 Tbs cocoa
- 1 Tbs 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...