December 03, 2015

Christmas Persimmon Spice Cake

antiquing / re-decorating - can't get enough bare, open space + my cowboy boots from when I was a baby / coffee and persimmon cake / grocery store flowers / drying thyme / denim on denim always
Persimmon Spice Cake Recipe ~ 
One of the best cakes I've ever made! My baking was off all Summer so I'm happy about this. Persimmon's taste a lot like honey to me. I added the "spice" {orange zest and cinnamon} but the recipe did not call for it, so feel free to add whatever spices you like.

2 sticks butter, 1/2 c. brown sugar + a little more, 1 lb. persimmons (I used 3) / slice length-wise
2 1/4 c. flour
3 tsp. baking powder
1/4 tsp. salt 
1 1/2c. sugar
3 eggs 
1 1/4 tsp. vanilla
3/4 c. milk

Preheat oven to 350 degrees. Butter a 9" inch round cake pan. Place the pan over medium heat and melt 4 tbs. of butter and the brown sugar (this is where I always add a little extra brown sugar because brown sugar makes everything better!) Remove from heat and overlap the persimmon slices on top of this mixture.

In a bowl, mix flour, baking powder and salt together. In a separate bowl, cream the remaining 12 tbs. butter and sugar until "light". Separate the eggs and yolks, and add one egg yolk at a time to the butter and sugar mixture; mix well after each addition. Add the vanilla + spice. Next, alternately add the milk and dry ingredients to the batter, folding well. Pour batter over persimmons and bake for 1 hour.


"Going to the woods is going home." ~ John Muir


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