How About Trying Persimmons in Your Next Upside Down Cake?
I was so happy to run into Fuyu persimmons on my latest grocery run. These are the persimmons that don’t need to be ripened as fully as Hichaya persimmons in order to become edible and delicious. I usually use them in salads or simply eat them out of hand, but this time I decided to put them into a cake.
I also picked up Asian pears and thought these 2 fruits would work well together because they’re both relatively mild in flavor. I couldn’t resist slicing the beautiful persimmons and placing then on the bottom of a springform pan with melted butter and maple syrup. I just thought they’d be so pretty on an upside down cake.
I added some whole wheat flour to the batter because I thought both the texture and flavor would benefit from whole wheat’s nuttiness. Besides cinnamon and ground ginger, I also added a little ground black pepper. I love how black pepper serves to accentuate other warm spices. Brown sugar also helped deepen the flavors of the cake. But it needed lemon zest and grated fresh ginger in order to brighten up the overall flavor of the cake.
Seeing as how I wanted to be sure this cake stayed moist, I used vegetable oil, rather than butter. I knew this cake was going to be loaded with flavor, so I didn’t think I’d miss the butter and I was right. The texture was what I’d hoped it would be.
I stirred in a full cup of toasted and chopped pecans at the end, along with 3 cups of diced Asian pears. At that point I kept my fingers crossed until it came out of the oven. Then there is that anxiety inducing moment of turning out an upside down cake and hoping the layer of fruit on the bottom doesn’t stick to the pan. I used a nonstick springform pan and as you can see in the video and photo, it was not a problem. This one came out of the pan perfectly. Whew!!
I served the cake with plain yogurt that I doctored up with a little honey and lemon zest. This cake really hit the spot for this time of year. It’s a comforting type of cake. One that can be enjoyed for dessert or with a cup of coffee or tea in the afternoon. Or for breakfast, if you’re so inclined, as were we.
I’m so happy to know I’ve got another way to enjoy the lovely flavor of Fuyu persimmons. And a way to show off their beauty. This is a wintry dessert that I’ll keep in mind when I run into more persimmons. Their season is coming to a close now, so it may be next year before I get to try this again. But I see no reason this couldn’t be made using only Asian pears. It wouldn’t be as colorful, but I think it would be delicious to fill the bottom with slices of those pears. I’ll let you know if I give it a try.