If you’re looking for a cozy, comforting dessert that feels like a warm hug from the inside, you’ve got to try my Persimmon Pudding Cake with Nuts Recipe. It’s this wonderfully dense and moist pudding cake bursting with the sweet, rich flavor of ripe persimmons and a little crunch from toasted nuts. Honestly, the first time I made this, I couldn’t believe how effortlessly it turned out, and now it’s a go-to whenever persimmons are in season because everyone I share it with goes crazy for it!
Why You’ll Love This Recipe
- Rich, Moist Texture: The persimmon pulp makes the cake wonderfully dense and chewy without drying out.
- Simple Ingredients: You’ll find most of what you need is probably already in your pantry.
- Customizable with Nuts: Adding walnuts or pecans introduces a lovely crunchy contrast that lifts the whole dessert.
- Perfect for Fall and Winter: This pudding cake feels like the perfect seasonal treat, cozy and spiced just right.
Ingredients You’ll Need
The ingredients for this Persimmon Pudding Cake with Nuts Recipe come together in a way that balances sweetness, spice, and richness. When shopping, aim for ripe, soft persimmons—they’re key to the natural sweetness and smooth texture of the cake.
- Persimmon pulp: Use fully ripe Hachiya persimmons for the best sweetness and a silky texture.
- Unsalted butter: Melted butter integrates smoothly and adds richness without overpowering flavors.
- Large eggs: They bind everything together and contribute to the cake’s tender crumb.
- Brown sugar: Adds a deep molasses flavor and enhances moisture.
- Granulated sugar: Balances the sweetness and helps with the cake’s lightness.
- Vanilla extract: Brings warmth and depth to every bite.
- All-purpose flour: The base for structure; you want to sift it well for a lighter texture.
- Baking powder: Gives the pudding just enough lift without making it cakey.
- Salt: Enhances all the flavors.
- Ground cinnamon: Adds a gentle, cozy spice that complements persimmons perfectly.
- Chopped walnuts or pecans: Optional but highly recommended for texture and earthy flavor.
Variations
While I love the original Persimmon Pudding Cake with Nuts Recipe as is, I often like to tweak it depending on what I’m in the mood for—don’t be afraid to experiment! You’ll discover versions that suit your taste buds perfectly.
- Nut-Free Version: I’ve made this without nuts for family gatherings—just swap in extra cinnamon or a pinch of nutmeg to keep the flavor complexity.
- Gluten-Free Option: Using a gluten-free all-purpose blend works well here; just be sure it contains xanthan gum for texture support.
- Spice It Up: Adding a dash of ground ginger or cloves can beautifully transform the flavor profile, making it feel even cozier.
- Boost the Fruitiness: Sometimes I stir in a handful of dried cranberries or raisins for a sweet-tart surprise in each bite.
How to Make Persimmon Pudding Cake with Nuts Recipe
Step 1: Prepare Your Persimmons
Start by preheating your oven to 350°F and greasing a 13 x 9-inch glass baking pan. This makes cleanup a breeze later! Now, peel the persimmons—the soft Hachiya variety works best—and remove any seeds you find. I like to break them in half and scoop out the pulp using a spoon, then pulse the fruit lightly with a blender just enough to break up any seed casings without completely liquefying it. Measure out 2 cups of that luscious pulp and set it aside.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together your persimmon pulp, melted butter, eggs, brown sugar, granulated sugar, and vanilla extract. This mix smells incredible—you almost want to stop here and just eat it by the spoonful! The sugars dissolve into the moist fruit, setting the stage for a perfectly sweet cake.
Step 3: Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, cinnamon, and salt. Sifting is worth the extra effort here because it helps keep the batter light and airy—trust me, I learned that the hard way when lumps sneaked in before!
Step 4: Bring It All Together
Slowly add your dry ingredients to the wet ones, stirring gently by hand until just combined. The batter will be lumpy, and that’s exactly what you want — overmixing leads to a tougher pudding cake. Finally, fold in the chopped nuts for a welcome crunch that’ll brighten every bite. Pour the batter into your prepared baking pan and smooth the top.
Step 5: Bake and Enjoy
Bake for 45 to 55 minutes, checking at the 45-minute mark. Insert a toothpick in the center—it should come out clean when the cake is done. If you notice the edges browning too quickly, loosely tent the pan with foil to prevent overbaking. When it’s done, let it cool slightly before serving with vanilla ice cream or whipped cream for a dessert that feels effortlessly impressive.
Pro Tips for Making Persimmon Pudding Cake with Nuts Recipe
- Pick Ripe Persimmons: I’ve learned that underripe persimmons can be a little astringent; wait until they’re soft to the touch for the sweetest pudding.
- Pulse, Don’t Puree: When processing the pulp, pulsing preserves some texture and prevents the cake from becoming watery.
- Watch the Oven Edges: My trick is to check your cake at the 40-minute mark and cover edges with foil if browning too fast, so the center cooks perfectly.
- Don’t Overmix: Stir the batter just enough to combine ingredients — lumps are okay and help keep the cake tender.
How to Serve Persimmon Pudding Cake with Nuts Recipe
Garnishes
I often top this cake with a scoop of creamy vanilla ice cream or a dollop of lightly sweetened whipped cream. Sometimes, a sprinkle of toasted nut pieces or a dusting of cinnamon really elevates the presentation and adds extra flavor depth I just can’t resist.
Side Dishes
Since this pudding cake is already rich and flavorful, I like pairing it with something light and bright like a fresh citrus salad or a simple green tea to cut through the sweetness.
Creative Ways to Present
For holiday gatherings, I’ve served this cake warm in individual ramekins topped with whipped cream and a whole candied pecan on top—everyone marvels at how special it looks, and it feels fancy without fussing over complicated plating.
Make Ahead and Storage
Storing Leftovers
Once cooled, I cover leftovers tightly with plastic wrap or transfer to an airtight container and keep them in the fridge. The pudding cake stays moist and delicious for up to 4 days, making it an easy treat to enjoy throughout the week.
Freezing
I’ve frozen slices of this cake wrapped well in foil and stored in freezer bags, and it holds up beautifully. When you’re ready, just thaw overnight in the fridge for a quick dessert fix anytime.
Reheating
For reheating, I like to warm portions gently in the microwave for about 30 seconds or reheat in a low oven (around 300°F) wrapped in foil to keep it from drying out. Either way, it tastes fresh and satisfying like it’s just been baked.
FAQs
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Can I use other types of persimmons in this recipe?
I recommend using soft, fully ripe Hachiya persimmons because they have a custard-like pulp that works perfectly for this pudding cake. Fuyu persimmons are firmer and less sweet, so the texture and flavor won’t be quite the same, but you can experiment by blending them until smooth if you want.
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Is it necessary to add nuts in the Persimmon Pudding Cake with Nuts Recipe?
Nuts are optional, but I truly love how walnuts or pecans add a satisfying crunch and toasty contrast to the soft cake. If you’re allergic or prefer nut-free, feel free to omit them and maybe add an extra pinch of cinnamon or a handful of dried fruit instead.
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Can I make this pudding cake vegan?
You can make some substitutions like using vegan butter and flax eggs to replace the dairy and eggs. Just keep in mind the texture might be different, and you’ll want to watch baking time closely as the moisture balance changes.
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How do I know when the Persimmon Pudding Cake is done baking?
Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs but no wet batter, it’s ready. Also, the edges should pull away slightly from the pan, and the top will be set but not overly browned.
Final Thoughts
I absolutely love how this Persimmon Pudding Cake with Nuts Recipe brings a touch of rustic, old-fashioned comfort to my kitchen. The sweet persimmons paired with the warm spices and crunchy nuts always feel like a seasonal celebration in every bite. If you’ve never cooked with persimmons before, this is the perfect introduction, and once you make it, I’m sure you’ll keep coming back for more. Invite some friends over, bake this up, and enjoy those happy “wow” faces—it’s truly that good!
Print
Persimmon Pudding Cake with Nuts Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 70 min
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A dense, moist, and chewy spiced persimmon pudding cake that highlights the sweet, unique flavor of ripe persimmons. This classic recipe combines persimmon pulp with warm spices, nuts, and a tender crumb, perfect for a comforting dessert served warm with vanilla ice cream or whipped cream.
Ingredients
Persimmon Pulp
- 2 cups (500ml) persimmon pulp (about 3 large, 4 medium, or 6 small fruits)
Wet Ingredients
- 4 Tbsp (60ml) melted unsalted butter
- 2 large eggs
- 1 cup (200g) brown sugar (lightly packed)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional
- 1 cup (125g) chopped walnuts or pecans
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch glass baking pan thoroughly and set aside to ensure the pudding cake does not stick during baking.
- Prepare Persimmon Pulp: Remove the stem from the persimmons and cut the fruit in half. Remove any hard black seeds carefully. Scoop out the flesh using a spoon. To break up seed casings and create a smooth pulp, pulse the fruit gently a few times using a stand or handheld blender. Measure out exactly 2 cups of this pulp for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, whisk the persimmon pulp together with melted unsalted butter, eggs, both types of sugar (brown and granulated), and vanilla extract until well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, sift or toss together all-purpose flour, baking powder, ground cinnamon, and salt. This ensures even distribution of leavening and spices throughout the batter.
- Mix Batter: Gradually add the dry ingredients into the wet mixture and stir by hand until just combined. The batter will remain lumpy, which is normal and desired to maintain a tender texture. Gently fold in the chopped nuts if using.
- Pour and Bake: Pour the prepared batter into the greased baking pan. Bake in the preheated oven for 45 to 55 minutes. Check doneness by inserting a toothpick near the center; it should come out clean when the pudding cake is fully baked.
- Adjust Baking if Needed: If the edges begin to brown too quickly during baking, loosely cover the pan with aluminum foil and continue baking until done to prevent burning.
- Serve: Allow the pudding cake to cool slightly before serving. It is delightful on its own or paired with vanilla ice cream or whipped cream for added richness.
Notes
- This pudding cake is characterized by its dense, moist, and chewy texture, infused with the sweet and spiced flavor of persimmon fruit.
- If persimmons are not ripe enough, the pudding will not develop its signature sweetness and texture, so use fully ripe, soft persimmons.
- Using both brown and granulated sugars balances moisture and sweetness, but you can adjust sugar levels to taste.
- Chopped nuts are optional but add a pleasant crunch and texture contrast.
- Ensure to remove all black seeds from persimmons to avoid bitterness.
- Serve warm for the best flavor experience.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
