Persimmon Cake

Name: Persimmon Cake
Ingredients: 1 1/2 pounds ripe persimmons (about 4 medium); 1 3/4 cups 1% low-fat milk; 3/4 cup sugar; 3 large eggs; 1 1/4 cups all-purpose flour (about 5 1/2 ounces); 3/4 teaspoon baking soda; 3/4 teaspoon baking powder; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; Cooking spray; 2 tablespoons butter; 3/4 cup chopped pecans

12 ingredients

5 steps

Ingredients

1 1/2 pounds ripe persimmons (about 4 medium)
1 3/4 cups 1% low-fat milk
3/4 cup sugar
3 large eggs
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Cooking spray
2 tablespoons butter
3/4 cup chopped pecans

Directions

1

Preheat oven to 350°.
2

Cut tops off persimmons; scrape pulp away from skin with a spoon. Place persimmon pulp, milk, sugar, and eggs in a food processor or blender, and process until smooth.
3

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl; make a well in center of flour mixture.
4

Gradually add persimmon mixture to flour mixture, stirring just until blended. (Batter will be thin but will thicken quickly.) Let batter stand for 10 minutes to thicken. Pour batter into a 9-inch springform pan coated with cooking spray.
5

While batter stands, melt butter in a small skillet over medium-high heat. Add chopped pecans; cook 3 minutes or until pecans are toasted. Sprinkle pecan mixture over batter. Swirl pecan mixture into batter using a knife or skewer. Bake at 350° for 1 1/2 hours or until cake is set in the center and a skewer inserted into center comes out clean. Let cool 15 minutes; remove cake from pan. Cut into wedges.