Persimmon Brunch Cake Recipe

Name: Persimmon Brunch Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 1 1/4 cups persimmon pulp; 1 teaspoon baking soda; 1/2 cup butter, softened; 1 cup white sugar; 2 cups sifted all-purpose flour; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 cup chopped pecans; 1 teaspoon orange zest; 1/2 teaspoon lemon zest; 1/4 cup confectioners' sugar for dusting, or as needed

Servings: persons

1 1/4 cups persimmon pulp
1 teaspoon baking soda
1/2 cup butter, softened
1 cup white sugar
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 cup chopped pecans
1 teaspoon orange zest
1/2 teaspoon lemon zest
1/4 cup confectioners' sugar for dusting, or as needed

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch baking dish or cake pan.
2
Whirl the pulp in a blender until smooth. Blend together the persimmon pulp and baking soda in a small bowl.
3
In a large bowl, cream together the butter and sugar until fluffy. Add the puree to the creamed mixture. Sift together the flour, baking powder, salt, cinnamon, nutmeg and cloves; gradually blend the flour mixture into the persimmon mixture. Stir in nuts and citrus zests; batter will be stiff. Spoon into prepared cake pan.
4
Bake in preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool the cake in the pan for 10 minutes, and turn out on a rack to continue cooling an additional 20 or 30 minutes before serving. Sprinkle with confectioners' sugar and serve warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/4 cups persimmon pulp, 1 teaspoon baking soda, 1/2 cup butter, softened, 1 cup white sugar, and more.

Yes, Persimmon Brunch Cake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Persimmon Brunch Cake

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