Persimmon Coffee Cake

Name: Persimmon Coffee Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10-12 serving(s)
Ingredients: 1 cup butter; 2 eggs; 1 cup sour cream; 2 cups flour; 1 teaspoon vanilla; 1 teaspoon baking powder; 2 cups persimmon pulp; 1/2 teaspoon salt; 2 cups sugar; 1 cup pecans, chopped; 1 teaspoon cinnamon; 4 tablespoons brown sugar

Submitted by LoveToCook

"A very nice change of pace coffee cake when this fruit is in season"

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Ready In:: 40mins
Ingredients:: 12
Serves:: 10-12

ingredients

For Cake
1 cup butter
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
2 cups persimmon pulp
¹⁄₂ teaspoon salt
2 cups sugar
Topping
1 cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons brown sugar

directions

Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
Add flour, baking powder, salt and mix well.
Mix topping ingredients and set aside.
Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
Spread remaining half of batter into pan and add remainder of topping.
Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.

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Reviews

I tried this twice, with very poor results - didn't rise, too sweet, too wet. I wish I knew what happened. My baking powder is not old. Immediately after this I baked banana bread, which turned out fine, so it's not the oven temperature. I used Japanese persimmons, which I pureed in the blender. I did substitute plain yogurt for the sour cream, but this is something that I often do, without adverse results. If I had made no substitutions, I would give this 1 star. However, because of the substitution, I'm not assigning any stars. I would really like to make a persimmon cake, so if the recipe poster or anyone else can guess where I went wrong, I'd be glad to hear.

mianbao

Tweaks

I tried this twice, with very poor results - didn't rise, too sweet, too wet. I wish I knew what happened. My baking powder is not old. Immediately after this I baked banana bread, which turned out fine, so it's not the oven temperature. I used Japanese persimmons, which I pureed in the blender. I did substitute plain yogurt for the sour cream, but this is something that I often do, without adverse results. If I had made no substitutions, I would give this 1 star. However, because of the substitution, I'm not assigning any stars. I would really like to make a persimmon cake, so if the recipe poster or anyone else can guess where I went wrong, I'd be glad to hear.

mianbao