Go Back
Persimmon Cake Recipe

Persimmon Cake Recipe – Easy & Delicious Dessert

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert, Cake
Cuisine American, Autumn-inspired
Servings 12 servings
Calories 220 kcal

Ingredients
  

  • 2 cups ripe persimmons pureed (Hachiya persimmons recommended)
  • 2 cups all-purpose flour or substitute half with whole wheat flour
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 2 large eggs room temperature
  • ½ cup vegetable oil or melted butter
  • 1 tsp vanilla extract
  • ½ cup chopped nuts walnuts or pecans, optional
  • ½ cup raisins or dried cranberries optional

Instructions
 

  • Prep Ingredients and Oven: Preheat oven to 350°F (175°C). Grease a 9-inch cake pan or line with parchment paper. Puree ripe persimmons until smooth.
    Mix Wet Ingredients: In a large bowl, whisk together eggs, vegetable oil, vanilla extract, granulated sugar, and brown sugar. Stir in persimmon puree until smooth.
    Combine Dry Ingredients: In another bowl, sift together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Gently fold into wet mixture until just combined.
    Add Extras: Fold in nuts and/or dried fruits if using.
    Bake: Pour batter into prepared pan and bake for 45–50 minutes. Insert a toothpick in the center; if it comes out clean, the cake is done.
    Cool and Serve: Cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally with powdered sugar or whipped cream.