this spiced persimmon cake with cream cheese icing is the perfect fall dessert – not so fussy that you have to spend your afternoon decorating a cake, but still cozy and tasty.
the air is finally crisper, the nights requiring plush fuzzy blankets. i am definitely a fuzzy blanket person over a weighted blanket person, as evidenced by my short stint with a bearaby weighted blanket. apparently its aestheticness and the ability to return within 30 days was enough to convince me to temporarily plop down $250 for a rectanngle of knitted cotton. strangely cold and useless, especially since i don’t have problems sleeping, yet entertaining nonetheless.
the weighted blanket might have been a wash (and a workout, having to lug that 15 lbs back to the post office for its return), but this spiced persimmon cake with cream cheese icing is much more worthy of your pumpkin and crunchy leaf saturated attention. the cake is moist and the walnuts are crunchy (don’t be afraid to toast them real dark) and the raisins are plump. the cake itself is sugar, spice (and everything nice), balanced with the creamy, tangy cream cheese icing. if you’re looking for a weekend baking activity, or a more mellow thanksgiving dessert, here you go! i’m personally looking at doing a cinnamon roll apple pie, which has been loitering on my to bake list for the last 3 years, or really any pie because claire x brad have inspired me into maybe entering a pie contest someday.
1 year ago: cranberry sauce pie with pecan streusel | sweetgreen shroomami
2 years ago: herbed feta and mushroom confit crostini | deconstructed pumpkin pie puddings
3 years ago: palo alto 2016 | vietnamese garlic butter noodles
4 years ago: toasted almond thumbprint cookies | caramelized cinnamon apple pancakes
5 years ago: egg gratin with swiss chard and cherry tomatoes | eggplant parm
6 years ago: vegan apple pie smoothie | spaghetti squash with parmigiano-reggiano and truffle salt
- 3/4 cup dried currants or raisins
- 1/4 cup brandy or whiskey
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 1/2 tsp cinnamon
- 3/4 tsp kosher salt
- 1/2 tsp grated nutmeg
- 1 2/3 cups granulated sugar
- 1 1/2 sticks unsalted butter melted
- 1 1/2 cups persimmon purée
- 3 large eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups walnuts or pecans toasted and finely chopped
- 4 oz cream cheese room temperature
- 1 T unsalted butter room temperature
- 1/2 tsp vanilla extract
- 1 T lemon juice
- 2/3 cup powdered sugar sifted
- 1/4 tsp kosher salt
In a small saucepan over medium heat, bring the dried fruit and alcohol to a boil. Remove from the heat, cover, and let cool.
Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the sugar. In a medium bowl, mix the butter, persimmon purée, eggs, and vanilla.
Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the dried fruit, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
Scrape the batter into a greased 10 cup pan and bake at 350F until a toothpick inserted into the cake comes out clean, about 1 hour. Cool completely, then invert onto a serving plate.
Beat together the cream cheese and butter until smooth. Beat in the vanilla and lemon juice, then gradually add the sugar, beating until smooth. Add 4 tsp water; the icing should be pourable. If necessary, add 1 more tsp water.
Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.