A quick and easy Persimmon Cake with Cream Cheese Icing recipe
Provided by David Lebovitz
Categories Cake Cheese Dairy Fruit Nut Dessert Bake Vegetarian Cream Cheese Tree Nut Almond Walnut Fall Persimmon Advance Prep Required Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 10-inch (25-cm) Bundt cake; 12 to 16 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
- To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
- Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
- Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
- Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
- To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
- Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
- Storage:
- This cake will keep for 4 days at room temperature.
- Variations:
- If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ata Muhammad
[email protected]This cake was amazing! It was moist and flavorful, and the cream cheese icing was the perfect touch. I will definitely be making this cake again and again.
Minion King
[email protected]I'm not sure what went wrong with my cake, but it was nothing like the picture. It was dense and dry, and the icing was grainy.
Abilio Mendes
[email protected]This cake was a disaster! It was dry and crumbly, and the cream cheese icing was too runny.
Chiagoziemwinner Ndubuisi
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. The flavor was good, though.
Dili Leste
[email protected]This cake was a bit too sweet for my taste, but it was still good. The persimmons added a nice flavor.
Patrick Ntem
[email protected]I'm not a big fan of persimmons, but I thought I'd give this cake a try. I was pleasantly surprised! The cake was moist and flavorful, and the cream cheese icing was delicious.
Sam Ricky
[email protected]This cake was easy to make and turned out delicious! The persimmons added a unique flavor that I really enjoyed.
Lucky Nathaniel
[email protected]This cake was amazing! It was moist and flavorful, and the cream cheese icing was the perfect touch. I will definitely be making this cake again and again.
MD omor faruk MD omor faruk
[email protected]I'm not sure what went wrong with my cake, but it was nothing like the picture. It was dense and dry, and the icing was grainy.
Muhammad Amir Muhammad Amir
[email protected]This cake was a disaster! It was dry and crumbly, and the cream cheese icing was too runny.
Chamalka Nuwan
[email protected]I followed the recipe exactly, but my cake didn't turn out as moist as I would have liked. The flavor was good, though.
bappy islam 2222
[email protected]This cake was a bit too sweet for my taste, but it was still good. The persimmons added a nice flavor.
Jahidul Islam babu
[email protected]I'm not a huge fan of persimmons, but I thought I'd give this cake a try. I was pleasantly surprised! The cake was moist and flavorful, and the cream cheese icing was delicious.
Peter Simon
[email protected]This cake was easy to make and turned out great! The persimmons added a unique flavor that I really enjoyed.
Eliyas Siddiq
[email protected]I love persimmons, so I was excited to try this cake. It did not disappoint! The cake was moist and flavorful, and the cream cheese icing was delicious.
Shepard O'kurun
[email protected]This persimmon cake was a hit! The cake was moist and flavorful, and the cream cheese icing was the perfect complement. I will definitely be making this cake again.