Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Fall Spiced Persimmon Upside Down Cake - featured image

Fall Spiced Persimmon Upside Down Cake with Brown Butter

  • Author: Saly
  • Total Time: 65 minutes
  • Yield: 8 servings 1x

Description

A moist, deeply spiced upside-down cake featuring caramelized persimmons and nutty brown butter. This elegant yet simple dessert is perfect for autumn gatherings and requires no frosting skills.

Ingredients

Scale
  • 6 tablespoons unsalted butter
  • 1 cup brown sugar
  • 3–4 medium persimmons (about 1.5 lbs / 680g)
  • 1 teaspoon vanilla extract
  • 1 cup persimmon pulp
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 0.5 teaspoon nutmeg
  • 0.25 teaspoon ginger
  • 0.25 teaspoon cloves
  • 2 large eggs
  • 0.5 cup milk
  • 0.5 teaspoon salt
  • 0.5 cup granulated sugar (for batter)
  • Whipped cream or vanilla ice cream (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Prepare persimmons: Blend Fuyu persimmons (skin on) into a smooth puree, or scoop and mash soft Hachiya persimmons. Slice firm Fuyu persimmons into rounds.
  2. In a 9-inch cast iron skillet, melt butter over medium heat. Swirl until foam subsides and milk solids turn golden brown with a nutty aroma (3-5 minutes). Remove from heat immediately.
  3. Pour brown butter into a measuring cup. Stir in brown sugar and vanilla. Let cool for 2 minutes.
  4. Pour the warm brown butter mixture into the skillet. Arrange persimmon slices in a tight, overlapping pattern on top of the syrup.
  5. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  6. In a large bowl, beat eggs and 0.5 cup granulated sugar until light and fluffy. Stir in persimmon puree and milk.
  7. Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
  8. Pour batter over the arranged persimmons in the skillet. Spread gently to cover the fruit.
  9. Bake for 35-40 minutes until the top is golden brown, springs back when touched, and a toothpick comes out clean. Tent with foil if browning too quickly.
  10. Remove from oven and place on a wire rack. Cool for exactly 10 minutes.
  11. Place a large serving plate upside-down over the skillet. Firmly hold both and flip them over. Lift off the skillet. Scrape any stuck fruit onto the cake.

Notes

Ensure persimmons are ripe: Fuyu should be firm but ripe; Hachiya must be completely soft/jelly-like. Do not rush the brown butter process to avoid burning. Room temperature eggs and milk are crucial for proper emulsification. The cake tastes better the next day as flavors meld.

  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of cake
  • Calories: 280
  • Sugar: 30
  • Fat: 12
  • Saturated Fat: 7
  • Carbohydrates: 42
  • Fiber: 2
  • Protein: 3

Keywords: persimmon cake, upside down cake, brown butter, fall dessert, autumn baking, persimmon recipe, cast iron dessert, seasonal fruit

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cookelu.com/fall-spiced-persimmon-upside-down-cake-easy-brown-butter-recipe/