Fresh Persimmon Cake Recipe

Name: Fresh Persimmon Cake Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 130 min
Yield: 10
Ingredients: Baking spray; 1 1/2 cups cake flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 8 tablespoons (4 ounces) unsalted butter, at room temperature; 2 tablespoons mascarpone cheese, at room temperature; 1 cup sugar; 1/2 vanilla bean pod, seeds scraped out; 2 large eggs, at room temperature; 1 large egg yolk, at room temperature; 1/2 cup milk, at room temperature; 3/4 cup mascarpone cheese, at room temperature; 2 1/2 cups confectioners' sugar; 1/2 vanilla bean pod, seeds scraped out; 1 tablespoon lemon juice; 2 ripe but firm fuyu persimmons; 1/4 cup sugar; 1/8 teaspoon salt

Fresh Persimmon Cake Recipe

Prep 20 mins

Cook 40 mins

Active 60 mins

Cooling Time 70 mins

Total 2 hrs 10 mins

Serves 8 to 10 servings

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For the Cake:

Baking spray
1 1/2 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, at room temperature
2 tablespoons mascarpone cheese, at room temperature
1 cup sugar
1/2 vanilla bean pod, seeds scraped out
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1/2 cup milk, at room temperature

For the Icing:

3/4 cup mascarpone cheese, at room temperature
2 1/2 cups confectioners' sugar
1/2 vanilla bean pod, seeds scraped out
1 tablespoon lemon juice

For the Persimmons:

2 ripe but firm fuyu persimmons
1/4 cup sugar
1/8 teaspoon salt

For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat one 9-inch round cake pan with baking spray.
Sift together flour, baking powder, and salt; set aside.
In large bowl, beat butter, mascarpone, sugar, and vanilla bean seeds on medium speed until light and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition.
Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed.
Scrape batter into prepared baking pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer cake to cooling rack and cool in pan 10 minutes, then invert onto plate, and invert once again onto cooling rack. Cool completely, at least 1 hour.
For the Icing: In large bowl, beat mascarpone, sugar, and vanilla bean seeds on medium speed until light and fully combined, about 3 minutes. Add lemon juice and beat just to combine.
Spread icing on top of cake.
For the Persimmons: Core persimmons and slice into 16 wedges. Arrange on top of iced cake in a circular pattern.
Place sugar and salt small heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally, until sugar turns deep amber, 3 to 5 minutes. Immediately drizzle over cake. Serve cake the day it is made.

Special equipment

1 9-inch round cake pan, sifter, electric mixer, rubber spatula, cooling rack, small heavy-bottomed saucepan, pastry brush

This Recipe Appears In

Let Them Eat: Fresh Persimmon Cake

Cakes
Peach

Nutrition Facts (per serving)
595	Calories
30g	Fat
79g	Carbs
7g	Protein

Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories	595
% Daily Value*
Total Fat 30g	38%
Saturated Fat 17g	86%
Cholesterol 153mg	51%
Sodium 419mg	18%
Total Carbohydrate 79g	29%
Dietary Fiber 2g	6%
Total Sugars 59g
Protein 7g
Vitamin C 16mg	80%
Calcium 110mg	8%
Iron 2mg	12%
Potassium 210mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.