Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup persimmon pulp (from 2-3 ripe persimmons)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch round cake pan with butter or cooking spray.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another mixing bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the persimmon pulp and vanilla extract.
6. Gradually add the flour mixture to the persimmon mixture, alternating with the buttermilk, until everything is well combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes.
10. Invert the cake onto a wire rack and let it cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 315
Fat: 12g
Saturated Fat: 7g
Cholesterol: 70mg
Sodium: 290mg
Carbohydrates: 48g
Fiber: 1g
Sugar: 28g
Protein: 4g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier version.
- If you don't have buttermilk, you can make your own by adding 1 tbsp of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
Variations:
- Add chopped nuts or raisins to the batter for extra texture and flavor.
- Serve the cake with whipped cream or vanilla ice cream.
- Make a glaze by mixing powdered sugar and milk and drizzling it over the cooled cake.
Tips and tricks:
- Make sure to use ripe persimmons for the best flavor and texture.
- Don't overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
- Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, wrap it in foil and warm it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Cut the cake into wedges and arrange them on a platter.
Garnishes:
- Fresh persimmon slices
- Whipped cream
- Chopped nuts
Pairings:
- Hot tea or coffee
- Spiced cider
Suggested side dishes:
- Roasted sweet potatoes
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the cake is too dry, try adding more persimmon pulp or buttermilk to the batter.
- If the cake is too wet, bake it for a few more minutes or reduce the amount of persimmon pulp.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cake.
- Check the expiration date of all ingredients before using them.
Food history:
- Persimmons are native to China and have been cultivated for thousands of years.
- Persimmon pudding is a traditional dessert in the southern United States.
Flavor profiles:
- Persimmons have a sweet and slightly tangy flavor.
- The cake is moist and tender with warm spices like cinnamon and nutmeg.
Serving suggestions:
- Serve the cake as a dessert or a sweet breakfast treat.
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