Persimmon Apple Cake Recipe 415

Steps:

• 1. In a bowl sift flour, salt, cinnamon, cloves, nutmeg ,baking soda and baking powder set aside. Wash and peel your apples set 2 apples aside dice the remaining apples into small size pieces. Slice the 2 apples in to slices and in a skillet add 1 tsp butter, apples and 1 tbs. sugar soften for about 5 minutes and put aside.
• 2. Grease your cake pan or spray it arrange the softened apples at the bottom of your pan evenly. In a mixer or in a large bowl add melted butter, sugar, eggs and persimmon pulp. Mix until well combined add orange zest and juice and lemon zest and juice mix again until well combined. Add dry ingredient a little at a time alternating milk and flour mixture mix in nuts and diced apples. Pour batter into the cake pan.
• 3. Bake in a preheated 350 degree oven for 1 hour or if you insert a toothpick and it comes out clean. Let cool 30 minutes and turn over on a cake platter. Enjoy right away. Not only is this cake beautiful to look at but delicious as well and cuts beautifully. I would check the cake around the 50 minute mark. When you are baking this cake it will smell amazing all through the house.

Steps:

• Preheat oven to 350F. Oil a 8- or 9-inch baking dish or cake pan. (I used a round silicone cake pan.) Remove the skin from the persimmons along with any seeds. Mash pulp and measure. Peel the apple and chop into 1/2-inch cubes. Place the apple into a saucepan along with the 1/8 cup agave nectar, water, cinnamon, and ginger. Cook over medium-low heat, stirring, until the apple softens, about 10 minutes. Add the persimmon and set aside. In a large bowl, combine the flour, baking soda, salt, and cinnamon. In a large measuring cup or small bowl, mix together the water, orange juice, 1/2 cup agave nectar, cider vinegar, and vanilla. Make a well in the center of the dry ingredients and add the wet ones along with the soy yogurt or apple sauce. Stir until well-moistened. Fold in apple mixture. Pour into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 15 minutes before removing from pan. Sprinkle with powdered sugar before serving, if desired. Preparation time: 20 minute(s) | Cooking time: 50 minute(s)

Steps:

• Preheat the oven to 350°F (175°C). Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
• To make the cake, in a small saucepan over medium heat, bring the currants and brandy or whiskey to a boil. Remove from the heat, cover, and let cool.
• Into a large bowl, sift together the flour, baking soda, cinnamon, salt, and nutmeg. Stir in the granulated sugar. In a medium bowl, mix together the 3/4 cup (6 ounces/170 g) melted butter, persimmon purée, eggs, and 2 teaspoons vanilla.
• Make a well in the center of the flour mixture, add the persimmon mixture, and gently stir. Fold in the currants, along with any unabsorbed liquid, and the nuts. Mix just until everything is moistened; don't overmix.
• Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely. Once cool, invert the cake onto a serving plate.
• To make the icing, in a stand mixer fitted with the paddle attachment, beat together the cream cheese and 1 tablespoon butter on high speed until smooth. Beat in the 1/2 teaspoon vanilla and the lemon juice, then gradually add the powdered sugar, beating on high speed until smooth. Add the 4 teaspoons water; the icing should be pourable. If necessary, add 1 more teaspoon water.
• Spoon the icing around the top of the cake, then tap the plate on a folded kitchen towel on the countertop to encourage the icing to run down the sides of the cake.
• Storage:
• This cake will keep for 4 days at room temperature.
• Variations:
• If you don't have persimmons, or if they're not in season, you can substitute unsweetened applesauce or banana purée for the persimmon purée.

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.