Spiced Persimmon Bundt Cake with Yogurt Cream

Name: Spiced Persimmon Bundt Cake with Yogurt Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour, plus extra for dusting pan; 1 large Hachiya persimmon; 1 cup whole-wheat pastry flour; 2 tsp. ground cinnamon; 1 1/2 tsp. pumpkin pie spice; 1 1/2 tsp. baking powder; 1 1/2 tsp. baking soda; 1/4 tsp. coarse salt; 3/4 cup unsalted butter (1 1/2 sticks); 1 1/2 cups plus 2 Tbs. sugar, divided; 3 large eggs; 1 tsp. vanilla extract; 2 cups whole Greek yogurt, divided; 2 tsp. confectioners sugar

Servings: persons

1 1/4 cups all-purpose flour, plus extra for dusting pan
1 large Hachiya persimmon
1 cup whole-wheat pastry flour
2 tsp. ground cinnamon
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. coarse salt
3/4 cup unsalted butter (1 1/2 sticks)
1 1/2 cups plus 2 Tbs. sugar, divided
3 large eggs
1 tsp. vanilla extract
2 cups whole Greek yogurt, divided
2 tsp. confectioners sugar

1
Preheat oven to 350F.
2
Coat Bundt pan with cooking spray; dust with flour.
3
Halve persimmon, and scoop out flesh.
4
Discard skin, and puree flesh until smooth.
5
(You should have 1 cup.)
6
Whisk together flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in bowl.
7
Beat butter with electric mixer until light and fluffy.
8
Gradually beat in 1 1/2 cups sugar, and continue to beat 1 minute, or until mixture is fluffy.
9
Beat in eggs one at a time.
10
Beat in vanilla.
11
Reduce mixer speed to very low, and add half of flour mixture.
12
Add half of persimmon puree, then remaining flour mixture, followed by remaining persimmon puree, and 1/4 cup yogurt.
13
Transfer batter to prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean.
14
Transfer cake to wire rack.
15
Cool in pan 15 minutes.
16
Unmold, and cool completely.
17
Dust with confectioners sugar.
18
Whisk together remaining 1 3/4 cups yogurt and remaining 2 Tbs.
19
sugar in bowl.
20
Serve cake with yogurt cream.

1086

kcal

Calories

Fat

138

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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 all-purpose flour, plus extra for dusting pan, 1 large Hachiya persimmon, 1 cup whole-wheat pastry flour, 2 tsp. ground cinnamon, and more.

Yes, Spiced Persimmon Bundt Cake with Yogurt Cream falls under the Baking & Desserts 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.

That's it — enjoy your meal!