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December 23, 2014

Persimmon Spice Cake

Persimmon Spice Cake // shutterbean

I always make big plans for special breakfasts on holidays.  Last year I made Breakfast Tacos (I spiced it up with soyrizo) for Christmas morning and this year I was thinking of making a ton of bacon, scrambled eggs, mushrooms and grilled sourdough but who am I kidding?!!  We’re all just gonna eat my mom’s sour cream coffee cake for breakfast.  Well…FIRST breakfast…

Persimmon Spice Cake // shutterbean

Coffee cake is always a great addition to your breakfast game lineup.  It’s nice to have out in the morning when people do that I’m hungover/up too early zombie shuffle into your kitchen looking for coffee.  Hand them a mug and serve them up a slice. First breakfast is for those of us who wake up EARLY with the kids. We’re a special breed.

Persimmon Spice Cake // shutterbean

Casey and I picked at this cake for a whole week. One slice turned into two…and then a few slivers here and there and suddenly it was gone. It’s slightly dense, super moist (sorry!), studded with juicy raisins, sweet dates and toasted walnuts.  It’s not too sweet. It’s perfect. It’s definitely going in the coffee cake rotation!

And we’re off!

Say hello to these persimmons. They’re super ripe.

Persimmon Spice Cake // shutterbean

We cut off the tops and scoop out the “meat” from the skin with a spoon.

Persimmon Spice Cake // shutterbean

We are going to puree the persimmons! (here I’m using my Vitamix Blender)

Persimmon Spice Cake // shutterbean

Squeeze lemon juice into the mixture.

Persimmon Spice Cake // shutterbean

Done.

Persimmon Spice Cake // shutterbean

Set the puree aside in a bowl/measuring cup. Whisk in vanilla and baking soda.

Persimmon Spice Cake // shutterbean

Ingredient party!

Taking a poll: How do you feel about me putting words on the ingredient shots?

YAY or NAY?

Persimmon Spice Cake // shutterbean

We cream butter with brown sugar and both the lemon & orange zest.

Persimmon Spice Cake // shutterbean

Now we add the persimmon puree and the egg. Mix.

Persimmon Spice Cake // shutterbean

Dry meets wet.

Persimmon Spice Cake // shutterbean

Dates, raisins & walnuts get folded in.

Persimmon Spice Cake // shutterbean

We transfer the batter to a 10 Inch Springform Pan.

Persimmon Spice Cake // shutterbean

We top with turbinado sugar.  And bake!

Persimmon Spice Cake // shutterbean

I couldn’t help myself….

Persimmon Spice Cake // shutterbean

We top with confectioner’s sugar and the rest is history!

Persimmon Spice Cake // shutterbean

Here are a few of my favorite coffee cakes for you to serve up!

 

Persimmon Spice Cake

recipe adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen

makes 1 10 inch cake

  • 1/2 cup raisins
  • 3-4 very ripe Hachiya persimmons
  • 1 lemon, zested and juiced
  • 2 tablespoons orange zest
  • 1 tablespoon vanilla extract
  • 2 teaspoons baking soda
  • 1/2 cup unsalted butter, cubed, at room temperature
  • 1 cup brown sugar
  • 3/4 teaspoon kosher salt
  • 1 egg
  • 1  1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 cup walnuts, toasted and chopped
  • 1/2 cup coarsely chopped dates
  • 2 tablespoons turbinado sugar
  • 1 tablespoon confectioner’s sugar, for serving

Preheat oven to 350F. Spray a 10-inch springform pan with cooking spray and set aside.

Remove the stems from the persimmons and scoop out the flesh of each persimmon with a spoon and discard peels. Transfer persimmons and lemon juice to a food processor or blender and process until smooth. Transfer mixture to a bowl and stir in vanilla and baking soda and whisk to combine. It may foam and thicken. Set aside.

In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, salt and both lemon and orange zest on medium-high speed, until light and fluffy, about 2 minutes. Incorporate the egg and then the puree mixture. Be sure to scrape the sides of the bowl well. Pause mixing and add the flour, baking powder, cinnamon, nutmeg, ginger and cloves. Mix until well incorporated, making sure not to overmix. Fold in the walnuts, raisins and dates by hand.

Scoop batter into the prepared pan and sprinkle with turbinado sugar. Bake for 45 minutes, or until cake tester comes out clean. Allow to cool for 15 minutes in a pan. Release cake from springform and dust the top with confectioner’s sugar.

This cake keeps well, tightly wrapped, at room temperature for up to 3 days.

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  • Millie | Add A Little

    Looks wonderful – I’ve never tried permissions before but now you’re making me desperate to try!! I love the wording on the ingredients shot!

  • kim

    yay on labeling your ingredients…but not if it’s too much extra work while you are creating your post :) I love the fonts you use for them! I have made all the the coffeecakes you listed and will now make this gorgeous persimmon jewel. Thank you!

  • Allyn

    I keep looking at persimmons at the store and wondering if I should buy some… and I think this is the cake to make me try some. Looks SO GOOD

  • Hilary

    I vote Yay!

  • MiChal

    YAY on the labeling!

  • Kate

    I vote YAY on the labeling! I love knowing exactly what’s in the picture – and I love your handwriting. :)

  • Lori

    Yay on the labels :)

  • Jamie

    Yes on labeling, especially any special spices or liquids that don’t look like a hunk of butter… = )

  • Catherine McCord

    Anything persimmon is my weakness!!

  • Rachel

    I’m a fan of keeping the ingredients labeled! Love persimmons so much – I don’t think we can get them any more this year up north, though =(

  • Robyn @realfoodwholelife

    Would love to see how you’d do ingredient label shots, so I vote yay. And that persimmon puree is such a lovely color. Bet it would be yummy swirled in plain yogurt, too.

  • Caitlin

    I am also a ‘yay’ on the ingredient labeling in those shots! Have you been getting negative feedback on it?

    also… Merry Christmas Eve!! :)

    • Tracy

      Oh no! No negative feedback. Sometimes I like a shot without the words…and it does add more work to my plate but if people like them, then I will keep them up. I was just wondering if people even notice, that’s all!

  • Priya

    Please don’t stop the labels- I love that addition to the ingredient shot!
    Cake looks delish btw…! Happy Christmas, Benjamins! X

  • Ashley V

    I like the words, as I’m a visual person. Coffee cake looks great! And there are always multiple breakfasts in my house!!

  • mvenkat K

    wow, I like this cakes, and the images are so cute and it shows real cake feelings thank you, I like the words, cofee cake looks so cute, thank you for this article

  • Krissy

    Yay on labeling ingredients! It’s a beautiful, functional addition. I’ve never tried a persimmon and have no idea what to expect. But cake seems look a good place to start!

  • Veronica

    Yay for words on photos.

  • Tracy

    yay to words on photos and yay to this coffee cake! You are awesome!

  • Kathryn

    I like the words in your ingredients shots – it’s one of the things that make you posts YOU!

  • Ashley

    Yay to labels on your pics! I think it’s one of the things that sets you apart.

    P.S. Not sure if I’ve ever actually commented before. Love your blog; I Love Lists Friday is always much enjoyed over mucho coffee every Saturday. Keep up the excellent work!

  • Amy H.

    YAY to your labels! I definitely notice them and they help my brain process things. Plus, they seem so very Tracy because they combine visuals with lists!

  • Honora

    Thanks for posting this cake! I’ve been waiting since spying it in your meal prep photo, it going up on my bday just made it all the better :) Yay, for the labeling, it’s nice to know who all is jumping in the flavor party together.

  • FromBLCK

    Thank you so much for this recipe! It has become one of the top favourites in our household – so delicious. Fantastic blog, thank you and Happy new year!

  • G

    The lemon juice is forgotten in the text instructions. My cake tasted good nevertheless. Very Xmas-y :)

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