On a recent grocery run, I came across an orange tomato-like fruit, the persimmon. As a self-proclaimed “foodie,” I love finding foods that I’ve never tried. I’ve seen persimmons plenty of times before, but always shied away from them, not knowing how to enjoy them. I decided I’d buy four on a whim and challenge myself to figure out what to do with them when I got home.
I did some reading and found out that there are two most common types of persimmons – Fuyu and Hachiya. As a fall fruit, the main difference between the two is that Hachiya persimmons are tannic or astringent to the palate until ripened, whereas Fuyu are non-astringent, and lose their tannic qualities much sooner. After looking at some pictures, I figured out that I had purchased Fuyu persimmons.
I thought I should taste one raw so I could describe it to those of you who’ve not ever had one, and thought it would give me a better idea of what to make with them. Upon first bite, my persimmon had the texture of a tomato but had a honey-like, sweet flavor. I wrapped a raw wedge in prosciutto and that sweet and salty bite was delicious, but I knew that they would showcase themselves wonderfully in an upside down cake! I had some fresh cranberries on hand, and decided those would provide a pop of color and tartness that would be perfect, and so the Persimmon-Cranberry Upside-Down Cake was born.
Let’s face it, if it were up to me, everything would be an upside-down cake. They’re easy, delicious and beautiful, without any need for adornment. My fiancé declared this to be the best cake of quarantine (and trust me, a lot of cakes were had). This cake is sure to be a showstopper on your holiday table!
Scroll down for a printable version of this recipe
Serves:8
Active Time: 20 minutes
Cook Time: 40 minutes
3/4 cup unsalted butter (split into 1/4 cup and 1/2 cup)
1/4 cup light brown sugar
2 persimmons, sliced about 1/4 inch thick
1/4 cup fresh cranberries
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon + 1 pinch TCB salt #3 (fine sea salt)
3/4 cup granulated sugar
2 eggs
2 teaspoons vanilla bean paste
1/2 teaspoon cinnamon
1/4 cup milk
1/4 cup plain yogurt
1. Preheat the oven to 350 degrees.
2. In a 9-inch cake pan, add 1/4 cup butter. Place in the oven for 5 minutes until the butter is melted.
3. Sprinkle with brown sugar and a pinch of fine salt. Set aside.
4. Place sliced persimmons on top of melted brown sugar and butter.
5. Fill in empty spaces with fresh cranberries.
6. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
7. In a separate medium bowl, with an electric hand mixer, (or in a stand mixer) cream together butter and granulated sugar.
8. Add eggs to the creamed butter and sugar, mix to combine thoroughly.
9. Add in the milk and yogurt. Mix to combine.
10. Stir vanilla bean paste and cinnamon into wet ingredients.
11. Slowly add the dry ingredients to the wet ingredients, one third at a time. Mix to combine but do not overmix.
12. Pour batter over persimmons and cranberries, and spread to make even.
13. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
14. Let sit for 2 minutes and invert onto a serving platter so that the persimmons and cranberries are on top.
If this cake has you inspired to up your baking game for the holidays, you’re in luck! The Chopping Block is offering some fantastic virtual baking classes:
Our retail store is full of everything you need to get baking! We’ve got cake pans, vanilla bean paste, cookie sheets, cookie scoops, silpats, cooling racks, and so much more. Place your curbside order for pick up on Tuesdays, Thursdays or Saturdays, or book a private in-store shopping appointment on our website.