Recipe of Best Brunch Portland 2017

Persimmon Brunch Cake

By nathan isaacs | sept.

Recipe Summary Persimmon Brunch Cake

A fresh Hachiya persimmon should feel soft and jellylike when ripe. Lemon juice may be added to the puree to prevent discoloration and enhance the taste.

Ingredients | Best Brunch Portland 2017

1 ¼ cups persimmon pulp

1 teaspoon baking soda

½ cup butter, softened

1 cup white sugar

2 cups sifted all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground cloves

½ cup chopped pecans

1 teaspoon orange zest

½ teaspoon lemon zest

¼ cup confectioners' sugar for dusting, or as needed

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.

Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.

In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.

Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

Info | Best Brunch Portland 2017

prep: 20 mins cook: 30 mins additional: 30 mins total: 1 hr 20 mins Servings: 9 Yield: 1 8-inch square cake

TAG : Persimmon Brunch Cake

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