Maylee at Beyond Gumbo 
And back to persimmon cakes… A couple of weeks ago Baton Rouge Green, a non-profit organization which promotes green use of land through urban forests in our community (www.batonrougegreen.com), had their annual tree sale and also a recipe contest. The recipes had to be made with products from trees grown in Louisiana.
Of course, I couldn’t pass up the chance to enter Persimmon Upside-Down Cake. I thought it was a novel entry and as well as delicious tasting. And the recipe won third place! Here is the recipe, and a printable version is on mayleeskitchen.com.
Persimmon Upside Down Cake
Glaze:
2 – 3 firm Oriental persimmons (I used Tanenashi persimmons from my back yard, you could substitute Fuyu variety)
2 Tbsp margarine
1 cup brown sugar
Cake:
1 large, very ripe persimmon (1/3 cup persimmon pulp)
4 Tbsp. margarine
1/2 cup sugar
1 egg
1 tsp. vanilla extract
1 1/2 cup self-rising flour
1/2 buttermilk
- Pre-heat oven to 350 degrees.
- Oil bottom and sides of 8” spring-form pan.
- Slice the firm persimmons (with skin on) a scant ¼ inch thick, and arrange in bottom of spring-form pan.
- In small saucepan, melt (over medium heat) the 2 Tbsp margarine and 1 cup brown sugar, stirring constantly. It will bubble. Pour half of the sauce over the persimmons in the cake pan and smooth out with spoon. Reserve the remainder of the sauce.
- Peel remaining ripe persimmon, removing stem and any seeds. This should make 1/3 to 1/2 cup pulp. Mash the pump. Set aside.
- Place 4 Tbsp margarine in medium mixing bowl, and mix with electric mixer on high speed until soft. Add sugar and cream until fluffy.
- Add egg, persimmon pulp and vanilla extract and continue to beat until mixture is light and airy.
- Add self-rising flour alternately with buttermilk to mixing bowl on low speed. Begin and end with flour. Scrape down sides. Do not overmix.
- Pour batter over persimmons in cake pan.
- Bake 40 minutes, or until toothpick comes out clean.
- Cool a few minutes, carefully invert onto cake platter and remove sides of spring-form pan and then bottom.
- Reheat reserved glaze, and pour over cake.
- Serve warm with whip cream or ice cream.
