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1
Adjust oven rack to middle position and preheat oven to 350u00b0F. Coat one 9-inch round cake pan with baking spray.
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2
Sift together flour, baking powder, and salt; set aside.
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3
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.
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4
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.
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5
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.
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6
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.
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7
Spread icing on top of cake.
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8
Core persimmons and slice into 16 wedges. Arrange on top of iced cake in a circular pattern.
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9
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.
