Persimmon-Walnut Coffee Cake

“To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002”
READY IN:
46mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350F.
  2. Grease and flour a 9" springform pan.
  3. Mix brown sugar and 1 Tbs flour in a small bowl.
  4. Press persimmons into a pulp into the bowl and mix.
  5. (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
  6. In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
  7. Mix in sugar and vanilla.
  8. Add eggs, one at a time, beating after each.
  9. Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
  10. (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
  11. Pour persimmon mixture into this crust.
  12. Carefully spoon remaining batter in small mounds to cover persimmon mixture.
  13. For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
  14. Cut in butter until mixture resembles course crumbs.
  15. Stir in walnuts.
  16. Sprinkle this over your batter.
  17. Bake about 1 hour or until toothpick inserted into the center comes out clean.
  18. The filling will sink as the cake bakes.
  19. Cool in pan on a rack for 10 minutes.
  20. Remove springform sides.
  21. Let cool completely on rack.

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