Warm Golden Upside-Down Cake

This warm and golden upside-down persimmon cake brings together the richness of brown sugar, the delicate sweetness of ripe persimmons, and a tender, buttery cake. It’s perfect for cozy afternoons or as a comforting dessert that highlights the lovely texture and flavor of Fuyu persimmons.

I first made this cake late in persimmon season when I wanted to showcase the fruit differently. It quickly became a weekend favorite that everyone looks forward to.

Ingredients

• Butter: for greasing the cake pan to ensure an easy release and perfect edges
• Melted unsalted butter: which adds richness and keeps the cake moist
• Light brown sugar: to create a deep caramel flavor in the topping
• Salt: to balance sweetness and enhance the overall flavor
• Ripe Fuyu persimmons sliced thinly: for a delicate but distinct fruit layer choose firm but juicy persimmons without blemishes for best texture
• All-purpose flour: as the base for the cake providing structure sifted to avoid lumps
• Baking powder: to help the cake rise lightly and evenly
• Baking soda: to react with buttermilk for tenderness and subtle lift
• Granulated sugar: to sweeten the cake batter
• Large eggs: at room temperature to bind the cake ingredients and aid in leavening
• Buttermilk: also at room temperature to tenderize the crumb and add a slight tang

Instructions

Slick the Pan:

Prepare your 8-inch round cake pan by generously buttering it and lining the bottom with parchment paper. This step is crucial for an easy unmolding and flawless presentation.

Make the Topping:

Mix together the melted butter, brown sugar, and salt in a small bowl. Pour this mixture onto the parchment in the pan and spread it evenly with your fingers ensuring the sugar is well-distributed.

Arrange Persimmons:

Neatly layer the sliced persimmons over the brown sugar mixture in a single overlapping pattern. This careful arrangement makes the cake visually stunning once flipped.

Preheat the Oven:

Set your oven to 350°F or 177°C while you prepare the cake batter so it reaches the right temperature for even baking.

Combine Dry Ingredients:

In a medium bowl sift together the all-purpose flour, baking powder, baking soda, and salt. Sifting removes lumps and blends the leavening agents fully.

Mix Wet Ingredients:

Beat together the eggs and melted butter in a large bowl until smooth. Stir in the granulated sugar and buttermilk, whisking until the mixture is homogenous and silky.

Fold Batter:

Gently add the dry ingredients to the wet mixture. Fold carefully just until the batter comes together. It’s okay if there are a few lumps. Over-mixing can toughen the cake.

Add Batter Over Fruit:

Carefully pour the batter over the persimmon layer in the pan, spreading it gently with a spatula to create an even surface. This ensures the cake bakes uniformly.

Bake the Cake:

Place the pan in the preheated oven and bake for 25 to 35 minutes. The cake is ready when a toothpick inserted in the center comes out clean or with just a few crumbs.

Unmold and Serve:

Let the cake cool in the pan for about 5 to 10 minutes. Run a knife around the edges to loosen the cake. Cover the pan with a plate and invert swiftly. Remove the pan and peel away the parchment paper carefully. Slice and serve while still warm for the best flavor and texture.

Of all the ingredients the Fuyu persimmons remain my favorite. Their firm texture holds beautifully under the caramelized sugar and creates a stunning mosaic once the cake is flipped. I often recall making this with family on a chilly autumn afternoon with the warm fruit aroma filling the kitchen.

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days. Refrigeration can dry out the cake so avoid if possible. For longer storage wrap the cake tightly and freeze for up to one month. When ready to serve thaw overnight in the fridge and warm gently.

Ingredient Substitutions

You can swap the brown sugar for coconut sugar for a more caramel and slightly earthy flavor. Buttermilk can be replaced with plain yogurt or a mix of milk plus a squeeze of lemon juice left to sit for 10 minutes. Try using other firm fruits like sliced apples or pears if persimmons are unavailable, but the flavor profile will change.

Serving Suggestions

This cake is delicious plain or served warm with a dollop of whipped cream or a scoop of vanilla ice cream. Sprinkle with toasted nuts like pecans or walnuts for added texture. A drizzle of honey or a light dusting of cinnamon makes for an extra cozy touch.

This cake combines seasonal charm with simple preparation making it a delightful treat all autumn long.

FAQs about Recipes

→ What type of persimmons work best for this cake?

Fuyu persimmons, which are firm and sweet, are ideal as they hold their shape and add bright flavor when baked upside-down.

→ How do I prevent the cake from sticking to the pan?

Thoroughly grease the pan with butter and line the bottom with parchment paper for easy unmolding and clean edges.

→ Can I use a different sugar instead of brown sugar?

Light brown sugar is recommended for its molasses content, which caramelizes well and adds depth to the topping.

→ What is the best way to know when the cake is done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter.

→ Can I prepare this cake in advance?

Yes, you can bake it ahead and gently rewarm before serving to preserve its soft texture and flavors.