Over the past few years I've met some of the most incredible people over social media. I've been enriched by thoughtful stories, learned through other mom's experiences and even made a friend or two, or three or more. Over the years I've also shared my passion for certain foods including figs, dates and persimmon. When Lucy in Pasadena reached out to tell me she had a tree with hundreds of hachiya persimmons and asked if I wanted some the answer was YES!
I showed up at her house feeling awkward to say the very least, but also incredibly excited. When I followed her instructions to grab the box (I was thinking she had given me a dozen or so) on the porch and found over 60 (yes, I counted) I was blown away. Now the real mission, what do you make with 60 persimmons?
Last year I took Alton Brown's Persimmon Cake, cut down on the amount of sugar and played with a few other ingredients to make a Persimmon Cake baked in a bundt pan that's become a regular ask by friends when they know persimmons are in season. The cake has a delicate crumb, tastes incredibly moist and is super easy to bake for anyone intimidated to bake. For the next few months while persimmons are in season I beg you to make this cake so you can share the same rave reviews!
If you make it please share on social media so I can see it and tag @weelicious. Happy cooking!
Photos by Gerry Speirs
Accompaniments: Persimmon Puree: http://weelicious.com/2009/12/07/persimmon-puree/