You can take our word for it that this Cinnamon Persimmon Cake needs to be part of your Thanksgiving spread! It’s got an unbelievably tender crumb thanks to Président® butter and a mellow Honey Buttercream that balances out the well-spiced cake. The sugared persimmons are optional, but you won’t want to miss out on that sweet crunch.
Cinnamon Persimmon Cake
Makes 1 (9-inch) cake
- 1 Hachiya persimmon (230 grams), top removed
- ½ cup (120 grams) whole buttermilk
- 1 cup (227 grams) unsalted butter*, softened
- 1⅔ cups (333 grams) granulated sugar
- 3 large eggs (150 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2½ cups (312 grams) cake flour
- 1 tablespoon (6 grams) ground cinnamon
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (2.5 grams) baking soda
- ½ teaspoon (1.5 grams) kosher salt
- 1 cup (178 grams) chopped Fuyu persimmons
- Honey Buttercream (recipe follows)
- Sugared Persimmons (recipe follows)
- Preheat oven to 350°F (180°C). Butter a 9-inch springform pan. Line bottom of pan with parchment paper.
- In the container of a blender, place Hachiya persimmon and buttermilk; process until smooth. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Fold in Fuyu persimmons. Spread batter in prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 1 hour, covering with foil halfway through baking to prevent excess browning. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Spread Honey Buttercream on top of cake. Top with Sugared Persimmons.
*We used Président.
Makes about 3 cups
- 1 cup (227 grams) unsalted butter, softened
- 8 ounces (225 grams) cream cheese, softened
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 2 tablespoons (42 grams) honey
- ⅛ teaspoon kosher salt
- 2 cups (240 grams) confectioners’ sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, cream cheese, and reserved vanilla bean seeds with at medium speed until smooth and creamy. Add honey and salt, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Use immediately.
Makes about 30 sugared persimmons
- ¼ cup (60 grams) plus 1 tablespoon
- (15 grams) water, divided
- ½ teaspoon (3.5 grams) honey
- 2 Fuyu persimmons (290 grams), sliced
- ⅛ inch thick
- ¾ cup (150 grams) granulated sugar, divided
- Preheat oven to 250°F (130°C). Line 2 baking sheets with nonstick baking mats.
- In a small microwave-safe bowl, combine 1 tablespoon (15 grams) water and honey. Heat on high until honey is dissolved, about 15 seconds.
- Place sliced persimmons on prepared pans. Using a pastry brush, lightly brush persimmon slices with honey water.
- Bake for 15 minutes. Turn persimmon slices, and bake until dry to the touch, 10 to 15 minutes more. Let cool completely.
- In a small saucepan, combine ¼ cup (50 grams) sugar and remaining ¼ cup (60 grams) water. Cook over medium heat, stirring occasionally, until sugar is dissolved. Let cool completely.
- Using a pastry brush, brush both sides of dried persimmon slices with sugar syrup; immediately toss in remaining ½ cup (100 grams) sugar. Use immediately.
What a special cake. The buttercream is delicious and the smooth flavors of cinnamon and persimmons really out do it. Definitely would bake again, nice fall/winter dessert.