Persimmon Coffee Cake Recipes

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PERSIMMON COFFEE CAKE

Make and share this Persimmon Coffee Cake recipe from Food.com.

Provided by LoveToCook

Categories     Breads

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 12



Persimmon Coffee Cake image

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.

Nutrition Facts : Calories 570.6, Fat 32.3, SaturatedFat 15.7, Cholesterol 101.2, Sodium 312.3, Carbohydrate 67.4, Fiber 1.9, Sugar 46, Protein 5.8

1 cup butter
2 eggs
1 cup sour cream
2 cups flour
1 teaspoon vanilla
1 teaspoon baking powder
2 cups persimmon pulp
1/2 teaspoon salt
2 cups sugar
1 cup pecans, chopped
1 teaspoon cinnamon
4 tablespoons brown sugar

PERSIMMON-WALNUT COFFEE CAKE

To press the pulp from your persimmons: store ripe persimmons in the refrigerator. Remove and let stand at room temperature for about 1 hour before trying to remove pulp. Peel persimmons or scrape pulp from peel with a spoon. Press persionnons through a fine mesh strainer until you have pulp. From Better Homes & Gardens October, 2002

Provided by Roosie

Categories     Breads

Time 46m

Yield 12 serving(s)

Number Of Ingredients 17



Persimmon-Walnut Coffee Cake image

Steps:

  • Preheat oven to 350F.
  • Grease and flour a 9" springform pan.
  • Mix brown sugar and 1 Tbs flour in a small bowl.
  • Press persimmons into a pulp into the bowl and mix.
  • (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
  • In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
  • Mix in sugar and vanilla.
  • Add eggs, one at a time, beating after each.
  • Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
  • (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
  • Pour persimmon mixture into this crust.
  • Carefully spoon remaining batter in small mounds to cover persimmon mixture.
  • For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
  • Cut in butter until mixture resembles course crumbs.
  • Stir in walnuts.
  • Sprinkle this over your batter.
  • Bake about 1 hour or until toothpick inserted into the center comes out clean.
  • The filling will sink as the cake bakes.
  • Cool in pan on a rack for 10 minutes.
  • Remove springform sides.
  • Let cool completely on rack.

Nutrition Facts : Calories 405.4, Fat 19.8, SaturatedFat 10.4, Cholesterol 74.2, Sodium 316.5, Carbohydrate 53.1, Fiber 1.1, Sugar 31.2, Protein 5.3

4 fresh very ripe hachiya persimmons (~1 3/4 lbs) or 1 cup applesauce
1/3 cup packed light brown sugar
1 tablespoon all-purpose flour
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
1/4 cup butter
1/2 cup chopped walnuts

NUM TALOAK (PERSIMMON COFFEE CAKE) (CAMBODIA)

This recipe was featured on week 45 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Cambodia is my 45th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This paricular recipe is by Mylinh Nakry and was originally posted on a site called Khmer Krom Recipes.

Provided by GiddyUpGo

Categories     Dessert

Time 35m

Yield 12-18 serving(s)

Number Of Ingredients 14



Num Taloak (Persimmon Coffee Cake) (Cambodia) image

Steps:

  • Preheat oven to 350 degrees. Then oil a cake pan (I used butter) and sprinkle a little bit of flour on the bottom.
  • Mix the eggs with the sugar and melted butter. Keep mixing until creamy.
  • Add the salt, baking powder, cinnamon, vanilla extract and flour. Finally add the persimmon. When it is mixed well, add the walnuts.
  • Transfer the mixture to your prepared cake pan and back for 25 minutes or until a toothpick comes out clean. Let cool, then sprinkle with powdered sugar.
  • Note: I had to bake mine a whole lot longer than 25 minutes (it was probably more like an hour). My cake came out very wet in texture. I don't know what the texture is supposed to be like so I can't say whether or not I got it right.

1 teaspoon vegetable oil
1 tablespoon all-purpose flour
3 eggs
1 1/2 cups sugar
1/2 cup butter, melted
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup water
4 persimmons, peeled, seeded and mashed
6 ounces walnuts
2 tablespoons powdered sugar

PERSIMMON AND CINNAMON CRUMB CAKE

Provided by Emeril Lagasse

Categories     dessert

Time 1h10m

Yield 10-inch cake: 12 servings

Number Of Ingredients 19



Persimmon and Cinnamon Crumb Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size non-reactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.

2 tablespoons dark Karo syrup
2 tablespoons milk
1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup dark brown sugar
3 cups chopped peeled Fuyu persimmons
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
1 cup light brown sugar
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 cup firmly packed light brown sugar
2 cups confectioners' sugar

PERSIMMON CAKE

This easy, wonderful cake is delicious with cream cheese icing!

Provided by kmusgrave

Categories     Desserts     Cakes     Pound Cake Recipes

Time 2h35m

Yield 12

Number Of Ingredients 9



Persimmon Cake image

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.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 67.5 g, Cholesterol 32.6 mg, Fat 1.6 g, Fiber 1.3 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 348 mg, Sugar 34.5 g

2 ½ cups all-purpose flour
½ teaspoon baking powder
2 teaspoons baking soda
½ teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2 eggs
2 teaspoons vanilla extract

PERSIMMON CHEESECAKE

This light and delicious cheesecake is made with fresh persimmons and a walnut crust.

Provided by schmecktgut

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 5h47m

Yield 12

Number Of Ingredients 13



Persimmon Cheesecake image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Chop the walnuts in a food processor until fine. Mix together in a bowl with the brown sugar and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  • Bake in the preheated oven for 12 minutes. Set aside to cool completely.
  • Combine the persimmons, cream cheese, 1 1/4 cup sugar, 3/4 cup sour cream, cinnamon, and ginger in a food processor. Blend in processor until smooth, stopping occasionally to scrape edges of food processor bowl with a spatula. Add the eggs, one at a time, and process until fully incorporated. Pour the mixture over the cooled crust.
  • Bake in the preheated oven until mostly set with the center being slightly jiggly, 60 to 75 minutes.
  • While the cheesecake is baking, whisk together the 1 1/4 sour cream, 3 tablespoon white sugar, and vanilla extract. Spread evenly over the cheesecake while still hot and return to oven another 10 minutes. Allow to cool completely. Loosely cover with aluminum foil and refrigerate 4 to 8 hours or overnight before serving.

Nutrition Facts : Calories 614.8 calories, Carbohydrate 48.8 g, Cholesterol 179.1 mg, Fat 44 g, Fiber 1.7 g, Protein 11.5 g, SaturatedFat 20.9 g, Sodium 244 mg, Sugar 30.7 g

2 cups chopped walnuts
⅓ cup brown sugar
3 tablespoons melted butter
2 cups pureed persimmons
3 (8 ounce) packages cream cheese, softened
1 ¼ cups white sugar
¾ cup sour cream
¼ teaspoon ground cinnamon
½ teaspoon ground ginger
6 eggs
1 ¼ cups sour cream
3 tablespoons white sugar
1 teaspoon vanilla extract

PERSIMMON PUDDING CAKE

A dense and filling cake, wonderful in the fall and winter.

Provided by Kiana

Categories     Desserts     Cakes     Bundt Cake Recipes

Yield 12

Number Of Ingredients 9



Persimmon Pudding Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 or 10 inch bundt pan.
  • Combine the persimmon pulp with the baking soda. Stir in the sugar, flour, baking powder, salt, raisins, chopped nuts and milk. Mix until combined. Pour the batter into the prepared pan.
  • Bake at 350 degrees F (175 degrees C) for 1 hour. Serve warm with lemon sauce or vanilla ice cream.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 33 g, Cholesterol 0.8 mg, Fat 3.6 g, Fiber 1.1 g, Protein 2.5 g, SaturatedFat 0.4 g, Sodium 227.4 mg, Sugar 16.7 g

¾ cup white sugar
1 cup all-purpose flour
1 cup persimmon pulp
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
½ cup chopped walnuts
½ cup milk

COFFEE CAN FRUITCAKE

I started baking this cake in 1965. None of this family really cares for citrus cake, so I adapted this to suit us.

Provided by Carol in Oregon 2

Categories     Dessert

Time 3h15m

Yield 1 cake

Number Of Ingredients 14



Coffee Can Fruitcake image

Steps:

  • Combine the oil, sugar and eggs; beat vigorously with electric mixer for 2 minutes.
  • Sift 2 cups of the flour with the baking powder, salt and spices.
  • Stir into the oil mixture alternately with the pineapple juice.
  • Mix remaining cup of flour with the fruits and nuts.
  • Pour batter over this mixture, blending well.
  • Turn into well greased Bundt or Tube pan.
  • Place on middle rack in oven; set a pan of water on lower rack.
  • Bake very slowly at 275 degrees for 2 1/2 to 3 hours, or until the cake tests done with a toothpick.
  • Let stand for 20 to 30 minutes before removing from pan (the cake needs time to firm up a little).
  • Turn out on serving platter and cool completely.

Nutrition Facts : Calories 8225.7, Fat 473, SaturatedFat 56.9, Cholesterol 846, Sodium 5471.4, Carbohydrate 946.5, Fiber 57.9, Sugar 552.9, Protein 127.6

1 cup vegetable oil
1 1/2 cups brown sugar, packed
4 eggs
3 cups sifted flour, divided
1 teaspoon baking powder
2 teaspoons salt
2 teaspoons allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
1 cup pineapple juice
3 cups maraschino cherries, drained and chopped
1 cup seedless raisin
1 cup chopped dates (I prefer Dromedary)
3 cups chopped walnuts

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