Persimmon Cake (serves 8-10)

Prep Time: 5 mins Cook Time: 1 mins


  • 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)
  • powdered sugar for dusting


1. Preheat the oven to 350°F. Coat a 10-cup (2.5-liter) Bundt cake or tube pan with butter or nonstick cooking spray.

2. In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir in the granulated sugar.

3. In a medium bowl or standing mixer, stir together the 3/4 cup melted butter, persimmon purée, eggs, and vanilla.

4. Add the flour mixture on low and stir just until everything is moistened; don't over mix. Stir in the chopped nuts, if desired.

5. 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.

6. Once the cake is cool, invert onto a serving plate. Dust with confectioners sugar and serve.


Persimmon Puree: