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This maple persimmon upside down cake is delicious plain, but it's also really good with a dollop of whipped cream or Greek yogurt. #cake #maplesyrup #persimmons #baking

Maple Persimmon Upside Down Cake

This maple persimmon upside down cake features maple-scented cake and tender persimmons for an easy but still impressive looking (and tasting!) cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 people
Calories 306 kcal

Ingredients

  • 1 stick unsalted butter room temperature
  • ¾ cup plus 2 tablespoons maple syrup
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs room temperature
  • cup buttermilk room temperature
  • ½ cup finely chopped roasted pecans
  • 2-3 ripe fuyu medium persimmons cut into ¼" thick slices parallel to the equator
  • whipped cream or Greek yogurt or creme fraiche to serve

Instructions

  1. Melt 2 tablespoons butter and 2 tablespoons maple syrup in a 10” cake pan or cast iron skillet over low heat. Remove from the heat.

  2. In a bowl, whisk together the dry ingredients.
  3. Beat 6 tablespoons butter and ¾ cup syrup until thoroughly combined (this may take days). Add the eggs, and beat for 1 minute.

  4. Add half of the flour mixture and beat for 10 seconds. Add the buttermilk and beat for 10 seconds. Add the rest of the flour mixture and beat just until combined. Fold in the pecans.
  5. Swirl the cast iron pan to make sure the sides and bottom of the pan are thoroughly coated. Cover the bottom of the pan with concentric circles of persimmons. Pour the batter over the fruit, and smooth out the surface.
  6. Bake at 350F for 45-50 minutes, until browned slightly and a knife inserted in the middle comes out with moist crumbs.
  7. Cool in the pan until it can be handled without oven mitts. Using a thin knife, gently loosen the sides of the cake. Invert onto a serving plate.
  8. Serve slices of cake warm with whipped cream, yogurt or creme fraiche.

Recipe Notes

From vvvanessa via Food52.

If you don’t have a 10” round vessel, you can either have multiple, smaller pans on hand or half the recipe and bake it for 30-35 minutes in an 8” round pan (the cake pictured here is 8").