Yesterday I got a fresh basket full of persimmon fruit, I just love this fruit don’t you? If it was up to me I would enjoy the all sack by myself but I promised a friend I would bake a cake for today pilates lesson, and since I said I would bake a cake why make it a really great cake. Persimmon upside down cake is seriously one of the easiest your going to make this winter, and the best part is you don’t have to use persimmon fruit to make it, you can use apples, oranges, pears or any fruit you have in the house.What makes this cake so great is the caramel on top of fruit if you serve it worm it’s even better than you can imagine. I didn’t even plan on posting this recipe, but your reaction to my stories on Instagram made me get up from the sofa and write it down before I had over to my pilates class. Still, have some persimmon on my kitchen table I wonder what else I can make of theme.
Persimmon Upside Down Cake
- For the topping:
- 50 gr butter
- 1/2 cup light brown sugar
- 3-4 persimmon fruits sliced widthwise about 1/4-inch thick
- For the cake:
- 100 gr butter
- 3/4 cup buttermilk
- 1 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 large eggs
Preheat oven to 350°F/175°C. Line a 9-9.5-inch/23-24 cm springform pan with parchment paper.
Melt the butter and grease the springform with it. Sprinkle pan with 1/2 cup light brown sugar, make sure to get some on the sides of the pan as well.
Melt butter and stir in the buttermilk. Set aside to cool.
Put the slices of persimmon in a single layer in the bottom of the pan.
In a medium bowl, mix flour, baking powder, and salt. Gently stir the butter mixture into the mixture. Add the eggs and vanilla extract and stir until smooth.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 35-40 minutes, until cake is golden brown on top and a cake tester comes out clean.
Let cool for 5 minutes before inverting the cake onto a rack or a plate to cool completely.