Persimmon Cake from weelicious.comPin

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!

Persimmon Cake from weelicious.comPin

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?

Persimmon Cake from weelicious.comPin

Every season I make tons of Persimmon Fruit Leather, Persimmon Puree which is delicious as baby food, in smoothies or on top of ice cream and especially in these insanely delicious parfaits.

Persimmon Cake from weelicious.comPin

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!

Persimmon Cake from weelicious.comPin

If you make it please share on social media so I can see it and tag @weelicious. Happy cooking!

Photos by Gerry Speirs


Persimmon Cake

5 from 6 votes
Prep Time 5 minutes
Cook Time 1 minute
Total Time 15 minutes


  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3/4 teaspoon kosher salt
  • 1 1/4 cups granulated sugar
  • 3/4 cup unsalted butter, melted
  • 2 cups persimmon purée
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups walnuts or pecans, toasted and finely chopped (optional)
  • for dusting


  • Preheat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.
  • In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.
  • In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon purée, eggs, and vanilla.
  • Add the flour mixture on low and stir just until everything is moistened; don't over mix. Stir in the chopped nuts, if desired.
  • Scrape the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour. Remove from the oven and let cool completely.
  • Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 5 stars
    I made this cake for Christmas dessert. When I happened upon this recipe, I actually had 3 ripe persimmons on my kitchen counter so it was perfect timing for the holiday! I followed the recipe exactly & used a silicone bundt pan to bake it in. The bake time did take just over an hour until the cake tester was coming out clean. Once cooled, the cake released from the pan beautifully and I sprinkled powdered sugar over it. The cake is delicious! It has a dense texture but is very
    moist! The combined flavor of the spices & the persimmons is delightful. I have passed this recipe on to several friends since I made the cake. I will definitely make this again. It’s a keeper kind of recipe!!

  2. I made this for Thanksgiving, and, gasp, we all preferred it to the pumpkin pie! Super rich and moist, but not overly sweet. Absolutely delicious!

  3. I made this for the holidays and it will now be a yearly staple, absolutely delicious way to use an overload of persimmons! xox

  4. I love these recipes! I have tried several in the last 2 weeks and made this one tonight. I have never heard of persimmons however and googled an alternative and it suggested pumpkin puree. I used the same recipe above with that substitution and it was a hit! Thanks!

  5. can’t wait to try to make this recipe! looks so good! yum!

  6. Any tips on the persimmons? Like how many, what type, puree in food processor or…? I’ve only eaten fuyus raw and never cooked with persimmon. Thanks!

  7. Sounds so good! At which point would you add the optional nuts listed in the ingredients? Any tips on making the persimmon puree? Do you just take the flesh of the persimmon and mash it up?

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