Persimmon Streusel Cake

Persimmons are an interesting fruit. It's hard to describe the taste really. They taste sort of peach-ish, mango-ish to me but they are a different texture than either a peach or a mango. They are their own fruit and they are a bit addictive.

This recipe has been calling my name since 1998! I found it in my BHG Annual Recipes Cookbook. I decided the time had come to give it a go. It was my first time purchasing persimmons and I wasn't sure if I had purchased the Fuyu or the Hachiya so I googled it (Actually, my daughter did the googling for me.) I found out that these are the Fuyu variety. The Hachiya are more oblong in shape and I believe they are softer but I'm not positive on that.

I really enjoyed this. It isn't overly sweet so it would make a lovely choice for brunch or by adding a scoop of vanilla ice cream, it could be more of a dessert cake.



The recipe calls for pumpkin pie spice but I didn't have any on hand so I mixed up a bit of my own using cinnamon, ginger, nutmeg, cloves, and cardamom. I just love the smell of cardamom! Each time I open my spice cupboard a get a whiff of it.



Persimmon Struesel Cake
adapted from BHG Annual Recipes 1998

3 Fuyu persimmons
1/4 cup sugar
3/4 cup pumpkin pie spice
~~~~~~~~~~~~~~~~~~~~~~~
1 1/2 cups AP flour
1 1/2 tsp baking powder
~~~~~~~~~~~~~~~~~~~~~~~
1/3 cup butter, softened
2/3 cup sugar
1 large egg
1 tsp vanilla
1/4 cup milk
~~~~~~~~~~~~~~~~~~~~~~~
1/4 cup AP flour
1/4 cup sugar
1/2 tsp pumpkin pie spice
2 tbsp butter

Peel each persimmon, cut out stem and discard any seeds (I didn't find any seeds in mine.). Cut into 1/2 inch pieces (You should end up with about 2 cups.). In a small bowl, combine the persimmons, 1/4 cup sugar, 3/4 tsp pumpkin pie spice. Set aside.

Sift together the 1 1/2 cups flour and the baking powder. Set aside.

In a medium sized mixing bowl, beat the 1/3 cup butter on medium speed for 30 seconds. Add the 2/3 cup sugar. Beat on medium to high speed until well combined. Add egg and vanilla, beat well. Add the flour mixture and milk alternately, beating on low speed after each addition just until smooth.

Spread about 3/4 of the batter into a greased 8x8x2 baking pan (I used a 9 inch deep dish pie pan.) Spoon persimmon mixture evenly over top of batter. Using a spoon, drop mounds atop filling, forming a diagonal pattern.

Combine the 1/4 cup flour, 1/4 cup sugar, and remaining 1/2 tsp pumpkin pie spice. Cut in the 2 tbsp butter until it resembles coarse crumbs. Sprinkle over fruit.



Bake in a 350 degree oven for 40-45 minutes or until golden brown and toothpick inserted into center comes out clean. Let stand for at least 10 minutes before cutting.

Serve with vanilla ice cream or fresh whipping cream. Garnish with persimmon slices and fresh mint if desired.

Print recipe

This recipe may look like a lot of work (It was a heck of a lot of typing, I know that for sure! ) but it was really quite simple to make.

Give it a shot. I guarantee you won't be disappointed! :D