I’m seeing persimmon trees in many backyards around the Bay Area right now. If you are lucky enough to have a neighbor with a tree, be sure to get some persimmons and enjoy the fruit’s brief, two-month season.
Persimmon varieties – Fuyu and Hachiya
Persimmons come in a few varieties, but the common ones that I see at the farmers market are Hachiya and Fuyu. Bright orange Hachiya persimmons are round and elongated almost like an acorn shape. They are astringent when unripe but become very sweet and soft; I typically use this variety for baking. The Fuyu ones are squat and round in shape, flat from the top and the bottom. They are my favorite to eat as is. My current breakfast craving is Greek yogurt, Fuyu persimmons and pomegranate arils.
My Upside-Down Persimmon and Ginger Cake
Today’s recipe is an Upside-Down Persimmon and Ginger Cake, a pretty simple cake using both varieties of persimmon — Hachiya pulp in the batter and then Fuyu to form what will eventually be the top. It’s a lovely afternoon cake, a slice of which is best enjoyed with a cup of tea. With Thanksgiving around the corner, this unique and delicious cake would be a great addition alongside the usual pumpkin and apple pies.
How to ripen Hachiya persimmons?
First, you’ll need to make sure you have ripe Hachiya persimmons. The best way is to place them in a brown paper bag with a banana or an apple, close it, and wait 3 to 4 days. A farmer gave me this tip while I was buying fruit at the farmers market.
I turn the Hachiyas into a puree and slice the Fuyu persimmons thinly. Using a mandolin makes it quick and easy, and produces even slices. I cut the slices in half and lay them at the bottom of a cake pan that has been lined with parchment paper and covered with a brown sugar and butter mixture.
Ingredients of the Upside-Down Persimmon and Ginger Cake
The ingredients of the Upside-Down Persimmon and Ginger Cake are:
- For the topping:
- Unsalted butter
- Light brown sugar
- Salt
- Fuyu persimmons, thinly sliced
- Cake
- All-purpose flour
- Almond flour
- Baking powder
- Baking soda
- Salt
- Earthy spices : like ginger and cardamom
- Unsalted butter
- Granulated sugar
- Greek yogurt
- Eggs
- Neutral oil, such as vegetable oil
- Persimmon puree, from about 1 to 2 Hachiya persimmons (See Notes)
- Vanilla extract
- Orange zest
- Toasted walnuts
How to make the Upside-Down Persimmon and Ginger Cake?
The cake batter for the Upside-Down Persimmon and Ginger Cake comes together quickly, and there’s NO stand mixer required. I use browned butter for a nutty flavor; be sure to stand over the stove during the browning process since it all happens quickly — about 6 to 7 minutes total.
The cake starts with a topping of butter and sugar to get that caramelized toffee flavor in the cake. The topping is covered with a fan presentation of fuyu persimmons. And it looks very pretty once the cake is flipped! Persimmon puree from Hachiya persimmons is used in the cake batter. I love how both the persimmon varieties are used in this cake.
Extra flavor comes from warm spices like ginger and cardamom; ginger and persimmon is a wonderful combination. I add toasted walnuts as well for a bit of a crunch.
How to flip the cake without breaking it!
After baking and cooling the cake, flip it to reveal the beautifully layered top. It is a bit tricky, but not hard. Loosen the cake from the sides of the pan with an offset spatula. Place a serving plate on top of the cake and, with a quick jerk motion, flip it. Tap the top of the cake pan to release it onto the plate. Remove the pan, peel off the parchment paper and gasp at the reveal of the gorgeous pattern on top of the cake.
Retrospective about Thanksgiving
I love this time of the year. It is a time for retrospection and thinking about the less fortunate. To be thankful for the abundance around us. And to not be caught up in the commercial aspect of the holiday season.
My son’s school collects donations for low-income families in our area, so we as a family prepared a grocery bag with non-perishable items that will be provided to one of the families. Getting the kids involved in these activities brings out the empathy and kindness, and to always be thankful for what we have.
What kind of mandolin is used for slicing the fuyu persimmons?
I use this type of mandolin which is affordable and efficient, to slice the fuyu persimmons. The slices come out evenly and are perfect for fanning the bottom of the cake pan.
What is the best way to store this cake?
The cake will keep in a cool place for up to 3 days. Keep it covered to prevent drying.
How to make dried persimmon flowers?
Preheat the oven to 180 degrees. Place the persimmon slices onto a wire rack, placed on a baking sheet, and place the sheet in the oven for about 2 to 2½ hours. As the moisture evaporates, the slices will shrivel and look like flowers. Store in an airtight container for up to 2 weeks.
This makes for a great decoration for the Upside-Down Persimmon and Ginger Cake.
What if I do not have a 9×9 cake pan?
Use an 8×8 cake pan if you do not have a 9×9 cake pan. Check for doneness with the cake tester inserted in the center of the cake, after 35 to 40 minutes, and ensure that it comes out clean.
Other holiday dessert recipes on the blog are:
- Pear and Thandai Upside Down Cake
- Chai Masala Apple Streusel Cake
- Masala Chai Pumpkin Cheesecake with Chai Masala Whipped Cream
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Upside Down Persimmon and Ginger Cake
Ingredients
Topping
- 1/2 stick (56 grams ; 1/4 cup) unsalted butter
- 1/2 cup (110 grams)packed light brown sugar
- 1/4 teaspoon table salt
- 4 to 5 Fuyu persimmons, thinly sliced (preferably using a mandolin) and cut in half crosswise
- 1 1/3 cups (180 grams) all-purpose flour
- 1/3 cup almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cardamom
- 1 stick (113 grams ; 1/2 cup) unsalted butter
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup Greek yogurt
- 2 large eggs, at room temperature
- 3 tablespoons neutral oil, such as vegetable oil
- 1/2 cup persimmon puree, from about 1 to 2 Hachiya persimmons (See Notes)
- 2 teaspoons vanilla extract
- 1 teaspoon orange zest
- 1/2 cup toasted walnuts, coarsely chopped
- 2 Fuyu persimmons, thinly sliced (using the smallest setting on a mandolin)
- Sweetened whipped cream and dried persimmon flowers, to serve
Get Recipe Ingredients
Method
Prepare the topping
- Coat a 9-inch cake pan with baking spray. Line the bottom with parchment paper. Lightly spray the paper with baking spray.
- Place the butter in a small bowl and melt it in the microwave. Immediately stir in the brown sugar and salt. Mix well to combine.
- Pour the brown sugar mixture into the prepared pan, and spread it with an offset spatula to cover the bottom of the pan completely.
- Starting from the outside of the pan, layer the persimmon slices, with the straight side lying inwards, slightly overlapping them in concentric circles until you reach the center. Leave no gaps.
Prepare the cake
- In a medium bowl, add the all-purpose flour, almond flour, baking powder, baking soda, salt, ground ginger and ground cardamom, and mix well until well combined.
- In a small saucepan, on medium to low heat, add the butter. As the butter starts melting, make sure to stir it occasionally to ensure that it melts evenly. You want to brown the butter here, which takes about 6 to 7 minutes total. First you will start seeing foam and then bubbles. As soon as you whiff a nutty fragrance, the butter has started browning. It happens quickly, with the milk solids at the bottom looking toasty and dark brown. Remove from the heat immediately and pour butter into a bowl to stop the browning. Let cool.
- Preheat the oven to 350 degrees.
- Pour the browned butter into a large bowl. Add the granulated sugar and mix with a rubber spatula. Add the yogurt and oil and mix to combine. Add the eggs, one at a time, and mix well to combine. Add the persimmon puree and vanilla and stir to combine. Add the orange zest and mix again.
- Add the dry ingredients and the walnuts to the wet ingredients, stirring until just combined. Do not overmix.
- Pour the cake batter on top of the arranged persimmon slices, and spread evenly using an offset spatula.
- Place the cake pan in the lower middle rack of the oven. Bake for about 35 to 40 minutes, until golden brown on the top and a cake tester inserted into the center comes out clean. Allow the cake to cool for about 30 minutes.
- Place an offset spatula between the pan and the cake and run it vertically around the pan to release the cake from the sides.
- Place a plate on top of the cake pan, and gently invert it.
- Gently remove the parchment paper from the top to reveal the persimmons.
- Let cool completely for another 30 minutes.
Dried persimmon flowers
- Preheat the oven to 180 degrees. Place the persimmon slices onto a wire rack, placed on a baking sheet, and place the sheet in the oven for about 2 to 2½ hours. As the moisture evaporates, the slices will shrivel and look like flowers.
- Store in an airtight container for up to 2 weeks.
To serve: Serve the cake with the whipped cream and persimmon flowers. The cake will keep in a cool place for up to 3 days. Keep it covered to prevent drying.
Notes:
- The persimmon puree should be from the Hachiya persimmon variety. Ripen them faster by placing them in a brown paper bag, along with an apple. The persimmons should ripen within 3 to 4 days. Peel the skin off and blend the pulp.
- You can also use an 8×8 cake pan if you do not have a 9×9 cake pan. Check for doneness with the cake tester inserted in the center of the cake, after 35 to 40 minutes, and ensure that it comes out clean.
Notes
What kind of mandolin is used for slicing the fuyu persimmons?
I use this type of mandolin which is affordable and efficient, to slice the fuyu persimmons. The slices come out evenly and are perfect for fanning the bottom of the cake pan.
What is the best way to store this cake?
The cake will keep in a cool place for up to 3 days. Keep it covered to prevent drying.
How to make dried persimmon flowers?
Preheat the oven to 180 degrees. Place the persimmon slices onto a wire rack, placed on a baking sheet, and place the sheet in the oven for about 2 to 2½ hours. As the moisture evaporates, the slices will shrivel and look like flowers. Store in an airtight container for up to 2 weeks.
This makes for a great decoration for the Upside-Down Persimmon and Ginger Cake.
What if I do not have a 9×9 cake pan?
Use an 8×8 cake pan if you do not have a 9×9 cake pan. Check for doneness with the cake tester inserted in the center of the cake, after 35 to 40 minutes, and ensure that it comes out clean.
