Persimmon And Cinnamon Crumb Cake Recipes

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

Steps:

• In a bowl, beat eggs. Add milk, sugar, vanilla and salt; mix well. Stir in butter. Combine flour, cinnamon and baking soda; add to milk mixture. Fold in persimmon pulp, dates, coconut and nuts. Pour into a greased 13x9-in. baking pan. Bake at 325° for 1 hour or until a toothpick inserted in the center comes out clean. Serve warm or at room temperature with whipped cream if desired.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
• Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.

Steps:

• Preheat the oven to 350 degrees (325 degrees for a dark-finish pan).
• Line a 10-inch springform pan with parchment, grease the bottom and sides and set aside.
• To make the crumb top, in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the flour, sugar; and cinnamon.
• Cut in the vanilla and cold butter on low speed until coarse dry crumbs are formed.
• Pour into a small bowl and set aside.
• If not using immediately, refrigerate until needed.
• To make the cake batter, without cleaning the mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 1 minute.
• Add the eggs, one at a time, and the vanilla extract and beat well on medium speed for 30 seconds.
• The mixture will be loose.
• Add the flour; cinnamon, baking powder; baking soda, and salt and beat on low speed for 15 seconds.
• Add the sour cream and beat on medium-high speed only until the lumps smooth out and the mixture looks fluffy, about 30 seconds on medium-high speed.
• Do not overbeat.
• Spread the batter evenly into the prepared springform pan.
• Sprinkle the top evenly with the crumb topping.
• Bake on the center rack of the oven for 45 to 55 minutes, or until the top is crisp and feels firm when gently touched in the center; the cake separates slightly from the sides of the pan, and a cake tester inserted into the center comes out clean (it may be a bit moist; that's okay).
• Do not overbake, or the cake will be dry.
• Remove from the oven and cool in the pan on a wire rack for 5 minutes before removing the sides of the pan.
• Let cool at least 30 minutes before serving warm, or cover in plastic wrap to serve later at room temperature.
• Store at room temperature for up to 3 days.

Steps:

• Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
• Add flour, baking powder, salt and mix well.
• Mix topping ingredients and set aside.
• Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
• Spread remaining half of batter into pan and add remainder of topping.
• Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.