Persimmons have started to flow into the markets, meaning it's time to enjoy them in baked goods as well as "as is." The recipe I'm posting today for Persimmon Coffee Cake is a sweet treat that's easy to make and actually not too bad for you. The cake includes some whole-grain flour, a modest amount of sugar and fat (for a cake), and sweet persimmon pulp that keeps the cake moist. Persimmons are best when they become squishy-ripe and "spoonable." Persimmon pulp, when ripe, is quite sweet and full of important anti-oxidants (like Vitamins A and C), fiber, and minerals. So you can feel virtuous when you eat the cake! Walnuts (which also are good for you!) toast up sweet and crunchy on top of the cake. The coffee cake is great for a fall or Thanksgiving breakfast, and we like it with a cup of coffee or tea for dessert. Enjoy!
Persimmon Coffee Cake -- Makes a 9 x 13-inch Cake
1 cup of flour
1 cup of white-whole-wheat flour
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of cinnamon
1/2 teaspoon of allspice
1/3 cup of sugar
2 tablespoons of dark brown sugar
2 eggs
1 teaspoon of vanilla
1/2 cup of canola oil
1/2 cup of orange juice
1 cup of persimmon pulp
1 cup of walnuts, broken or coarsely chopped
2 tablespoons of raw (turbinado) sugar (optional)
Preheat the oven to 350 degrees and coat a 9 x 13-inch pan with non-stick cooking spray. In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices. In another bowl, whisk together until well combined the sugars, eggs, vanilla, oil, and orange juice. Add the liquid ingredients to the dry ingredients and stir gently with a spoon until barely mixed. Add in the persimmon pulp and stir until no white streaks remain. Pour the batter into the prepared pan and smooth it out. Sprinkle the top of the batter evenly with the walnuts and raw sugar, if you're using it. Bake the cake for 35-40 minutes or until a pick inserted in the center comes out clean or with only a few moist crumbs on it. Serve the cake warm or cool.
