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
Scale
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
