Persimmon Upside Down Cake

Persimmon Upside Down Cake

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Author Neta


  • 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


  1. Preheat oven to 350°F/175°C. Line a 9-9.5-inch/23-24 cm springform pan with parchment paper.
  2. 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.
  3. Melt butter and stir in the buttermilk. Set aside to cool.
  4. Put the slices of persimmon in a single layer in the bottom of the pan.
  5. 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.
  6. Pour the batter into the prepared pan and smooth the top with a spatula.
  7. Bake for 35-40 minutes, until cake is golden brown on top and a cake tester comes out clean.
  8. Let cool for 5 minutes before inverting the cake onto a rack or a plate to cool completely.