Persimmon trees are very common in Bay Area backyards. I’m fortunate to have neighbors on two sides with persimmon trees.
One is the Fuyu variety, round and squat, best eaten crunchy like an apple and usually raw as well. The other is the Hachiya variety that is oblong with a pointy bottom and must be ripened until it is very soft and squishy. You will only taste an unripe Hachiya once – the puckery tannins and astringency will be a lesson quickly learned to wait a few days.
The soft pulp from the Hachiya variety is what is typically used in baking applications – cookies, quick breads, and in this instance a coffee cake. Eaten raw they are a dessert in themselves with a pudding-like texture.
For more persimmon ideas, search out recipes using pumpkin puree with a 1:1 substitution with persimmon pulp. Both are autumn fruits (pumpkin is a fruit!) and play well with similar spices. And check out my persimmon quick bread here. My previous post for Piedmont Persimmon Bread is always enjoyed by those who’ve tried it. (A recent version made by my daughter-in-law confirms it is also delicious without the add-ins.)
I’m a devoted fan of streusel topping! This coffee cake comes together easily although it takes some forethought to have soft-ripened Hachiya persimmons, which usually ripen on the counter within several days.
I prepared the original Apple Snack Cake recipe from Gemma’s Bigger Bolder Baking blog several times with apples, and it is delicious. I thought the apples could easily be substituted with zucchini (also a fruit) and/or carrots. The spice profile works as-is.
Adapting it for persimmon pulp took a few attempts to achieve the right texture and spice profile. Now that I have it the way we like, I can also make it with pumpkin puree with similar results.
Trust me when I say the recipe is both flexible and forgiving! When testing my adaptations, I had the batter in the pan, ready for the oven, when I spotted the six tablespoons of melted butter still on top of the stove. Whoops! I proceeded to mix it into the batter, albeit it late and out of sequence. That cake didn’t have the best rise nor crumb, but it was still tasty, and we finished every morsel of it.
This recipe is very straightforward, but a few advance steps make for easier going once you begin combining the ingredients.
To remove the pulp from the persimmon, first place a fine mesh strainer over a bowl. Gently pull off the stem and any leaves, cut in half lengthwise and scoop the pulp into the mesh strainer. Carefully scrape out any pulp clinging to the skin with a spoon. I like to let some of the liquid to strain off before measuring for more concentrated persimmon pulp, but this is optional.
Make the spice blend in advance for both the streusel topping and that which goes into the cake batter. There will be a bit more than called for in the streusel and cake, you can add it to either the streusel or cake to use all of it! To save time, substitute a ready-made pumpkin pie spice blend.
Piedmont Persimmon Coffee Cake
Ingredients
For the spice blend:
- 1-1/2 teaspoons cinnamon ground, suggest a "baker's variety" for robust flavor
- 3/4 teaspoon nutmeg freshly ground is best
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- Pinch freshly ground black pepper
For the streusel topping:
- 1/2 cup walnuts chopped into about 1/4" pieces
- 1/3 cup old-fashioned oats
- 1/3 cup brown sugar gently packed
- 1-1/2 teaspoons spice blend (substitute pumpkin pie spice blend)
- 2 tablespoons butter melted
For the persimmon cake:
- 2 extra-large eggs room temperature
- 1/2 cup granulated sugar
- 1 cup persimmon pulp from 2 - 3 very ripe Hachiya persimmons, slightly drained of their liquid
- 6 tablespoons unsalted butter melted and cooled slightly
- 2 tablespoons olive oil extra-virgin ("fruity" or "grassy" profile, but try a "peppery" one too
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1-1/2 teaspoons spice blend (substitute pumpkin pie spice blend)
- 1/4 teaspoon sea salt
Instructions
- Place an oven rack in the center position of the oven.Preheat to 350° F. Line an 8-inch square pan with baking parchment, covering up the sides with some extra above the rim to lift out the cake when ready. Set aside.
For the spice blend:
- Combine all the ingredients in a small bowl.Stir to combine. Set aside.
- For the persimmon cake:
- Whisk together the all-purpose flour, baking soda, baking powder, spice blend and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the eggs and granulated sugar on medium speed until light and fluffy using an electric hand-held mixer, or in a stand mixer with the paddle attachment. This will take 3 – 5 minutes.
- Beat in the melted butter, olive oil, apple cider vinegar and vanilla extract. Slowly add the persimmon pulp and mix well.
- Add the flour mixture and mix in on low speed. Use a spatula to scrape down the sides and bottom of the bowl to finish incorporating the dry ingredients into the wet mixture, taking care to not over beat the batter.
- Pour the batter into the prepared pan and level with a spatula. Sprinkle on the streusel topping evenly, making sure to get to the edges and corners of the pan.
- Bake for 30 – 35 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.
- Let the cake rest in the pan for at least 20 minutes, then transfer to a wire rack to cool completely. (Here’s where the parchment paper“handles” come in handy!)
- Serve slightly warm or at room temperature. Any leftover can be stored, tightly wrapped, at room temperature for a couple of days.
