Upside Down Persimmon Cake

One of my favorite seasonal fruits to eat in the fall and winter are persimmons. I love the crisp sweet bite of a Fuyu persimmon which can be eaten when still hard and the sweet, soft jamminess of a Hachiya persimmon which is eaten when it’s fully soft and ripe. They’re delicious to eat on their own but this upside down persimmon cake is next level!

Ingredients

2 Fuyu persimon sliced into thin circles

1 stick of butter

1 cup sugar (I used coconut sugar)

2 eggs

1 tsp vanilla extract

1 3/4 cup flour (you can use all-purpose or 00)

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground clove

1/2 cup milk (I used almond milk)

Caramel Sauce:

3/4 cup sugar (I used coconut)

3 tbsp water

Directions

Preheat the oven to 350 F

In a stand mixer, cream together the butter and sugar then add the eggs, milk and vanilla and continue mixing until combined

In another bowl, add the flour, baking powder, salt, cinnamon, nutmeg, and cloves and mix until fully combined

Slowly add the dry mixture to the wet mixture and mix on medium speed until all of the dry mixture is combined with the wet mixture to form a cake batter

Grease a 9-inch spring form pan and line the bottom with a round piece of parchment paper

In a small sauce pan, add the sugar and water and cook on medium heat until it cooks down and the texture is a bit like caramel

Line the bottom of the springform pan with sliced persimmon in an even layer

Pour the caramel sauce over top the persimmons and then top with the cake batter and spread it evenly

Place the springform pan on top of a baking sheet in case any liquid escapes during the baking process

Bake for 25-30 minutes of until a toothpick comes out clean

Let it cool for 10-15 minutes before releasing it from the spring form pan

Buon appetito!