Upside-Down Persimmon Cake (Printable Version)
Tender golden cake with caramelized brown sugar and ripe persimmons in a delightful upside-down style.
# What You'll Need:
→ Pan preparation and topping
01 -
Butter, for greasing an 8-inch cake pan
02 -
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
03 -
1/2 cup packed light brown sugar
04 -
1/8 teaspoon fine salt
05 -
2 ripe Fuyu persimmons, sliced into 1/4-inch rounds
→ Cake batter
06 -
1 1/2 cups all-purpose flour
07 -
1 1/4 teaspoons baking powder
08 -
1/4 teaspoon baking soda
09 -
1/4 teaspoon fine salt
10 -
2 large eggs, at room temperature
11 -
1/2 stick (4 tablespoons) unsalted butter, melted and cooled
12 -
3/4 cup granulated sugar
13 -
1/2 cup buttermilk, at room temperature
# Step-by-Step Guide:
01 -
Grease an 8-inch round cake pan generously with butter and line the base with parchment paper for easy release. Combine melted butter, brown sugar, and salt; spread evenly on the parchment-lined bottom. Arrange persimmon slices in a single overlapping layer atop the sugar mixture.
02 -
Preheat the oven to 350°F (177°C). Sift together flour, baking powder, baking soda, and salt into a medium bowl.
03 -
In a large bowl, beat eggs and melted butter until smooth. Whisk in granulated sugar and buttermilk until fully incorporated.
04 -
Gently fold the wet mixture into the dry ingredients just until combined, allowing some lumps to remain. Avoid overmixing.
05 -
Pour batter carefully over the persimmon layer and level with a spatula. Bake for 25 to 35 minutes until a toothpick inserted in the center comes out clean.
06 -
Let the cake cool in the pan for 5 to 10 minutes. Loosen edges with a knife, invert onto a plate, remove parchment, and serve warm.
# Additional Notes:
01 -
Use room temperature eggs and buttermilk to ensure even mixing and tender crumb.