Fuyu Persimmon Cake With Carmalized Brown Sugar Topping Recipes

FUYU PERSIMMON CAKE WITH CARMALIZED BROWN SUGAR TOPPING

Steps:

• 1. In small bowl mix persimmons and baking soda, set aside.
• 2. In large bowl cream butter, sugar, evaporated milk and eggs together. Stir baking powder into flour or sift together. Slowly add flour mixture to creamed. Then add the persimmons and stir until well distributed in batter. Pour into a 9x13 greased pan.
• 3. Bake at 350 degrees for about 45 min or until toothpick comes clean.
• 4. For the topping--put a small pot on the stove and combine sugar, evaporated milk and butter. Let come to boil. When sugar is dissolved take off heat and add vanilla.
• 5. Take a butter knife and make lots of slits. This doesn't look pretty but it get the topping to seep in well. Pour topping into center of cake and spread all over, making sure it goes in between the cake and the pan. Let sit till cooled. The topping will firm up. Cut and serve.

FUYU PERSIMMON PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, lemon juice, and cinnamon; bring to a boil. Reduce heat and simmer until sugar is dissolved.
• Line a 9-inch pie plate with 1 crust. Fill with sliced persimmons, mounding them slightly in the center. Pour sugar-butter mixture over the persimmons.
• Sprinkle cinnamon sugar over the second pie crust. Cut into strips. Make an X with the 2 longest strips in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown, about 45 minutes more. Cool pie completely on a wire rack, about 2 hours.

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

FUYU BUNDT CAKE

Steps:

• Grease and flour a bundt cake pan.
• Preheat oven to 350.
• Blend baking soda with chopped fuyus. Set aside.
• In a large bowl beat butter with sugar. Add eggs, lemon juice and vanilla and beat until fluffy.
• Stir in fuyu mix.
• Sift together flour, baking powder, salt, ground cloves, cinnamon and nutmeg.
• Stir flour mixture into fuyu mixture until just blended.
• Stir in walnuts and raisins.
• Pour (Spoon, it will be thick) into prepared bundt pan. Bake at 350 for 55-60 minutes or until toothpick tests clean.
• Cool in pan 15 minutes. Turn onto rack.
• When cool, dust with powdered sugar, if desired.

PERSIMMON UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
• Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
• Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.