Persimmon Upside-down Cake
Ingredients:
• 4 persimmons, peeled
• ½ cup brown sugar
• 5 tbsp butter
• 4 large eggs
• ¾ cup granulated sugar
• ½ cup vegetable oil
• ½ cup melted butter
• 1 cup hot milk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 2½ tsp baking powder
• ½ tsp cardamom powder
• ¼ tsp baking soda
• ½ tsp salt
Instructions:
Preheat oven to 350°F and line the bottom of an 8" cake pan with parchment paper. Peel and cut persimmons into eighths, arrange the wedges in a circular pattern in the cake pan, filling the center as well.
Caramel: In a small saucepan over medium-high heat, add the brown sugar and butter. Stir with a spatula until smooth. Once it begins to bubble, remove from heat and pour the caramel evenly over the slices. Set aside.
In a large mixing bowl, add the eggs, sugar, melted butter, oil, vanilla, and hot milk, whisking until combined. Add the flour, baking soda, cardamom powder, salt, and baking powder, mixing until the batter is smooth and lump-free.
Pour the batter over the persimmons and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Remove from the oven and let rest for about 5 minutes. If domed, be sure to trim until even or the cake will crack (learn from me), then carefully invert the cake onto a serving platter. Peel off the parchment paper to reveal the caramelized topping.
Slice and serve warm or at room temperature. Enjoy!
Beyond just the steps, I've picked up a few tricks that make this persimmon upside-down cake truly special. First, choosing the right persimmons makes all the difference! For this recipe, I usually go for Hachiya persimmons because when they're perfectly ripe – soft and almost jelly-like – they bake down beautifully, creating that gorgeous, melt-in-your-mouth texture. If you can only find Fuyu persimmons, make sure to slice them a bit thinner, as they hold their shape more. But for the true upside-down cake experience, a very ripe Hachiya is my absolute favorite. One thing I've learned from experience is to really pay attention to the caramel. When you pour it over the persimmon slices, try to get it as even as possible. This ensures every slice gets that delicious caramelized coating, which, combined with the vanilla and cardamom, creates an aroma that fills your whole kitchen – it truly smells amazing! And speaking of cardamom, it's the secret ingredient that elevates this cake from good to absolutely unforgettable. Its warm, slightly spicy notes perfectly complement the sweet, subtle flavor of persimmon, giving it that unique, cozy feel. I always recommend using freshly ground cardamom if you can get it; the flavor is just so much more vibrant. For a perfect bake, resist the urge to open the oven door too often. And if your cake does dome a bit, don't worry, just like the recipe says, trimming it slightly before inverting helps prevent cracks. I've found that sometimes a slightly warmer oven or too much batter can cause doming, so using the correct pan size is crucial. My biggest tip for success? Letting the cake rest for just the right amount of time – usually 5-7 minutes – before flipping is key to getting that beautiful, intact caramelized topping without it sticking to the pan. I've had cakes where I flipped too soon and the caramel was too liquid, or too late and it stuck. That sweet spot truly makes a difference! When it comes to serving, this cake is incredible warm, maybe with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. The contrast of the warm, soft cake and the cool cream is simply divine. It's such a cozy dessert, perfect for any gathering, and always gets rave reviews. If you have any leftovers (which is rare in my house!), they are best stored covered at room temperature for a day or two, or in the fridge for up to four days. Just gently warm a slice in the microwave or oven before serving again to bring back that fresh-baked goodness. Trust me, once you try this cake, you'll understand why it's become a seasonal favorite in my home!
