Fresh Persimmon Cake Recipe

By
María del Mar Cuadra
A headshot of Maria del Mar Cuadra, a contributing writer at Serious Eats.
María del Mar Cuadra
María del Mar Cuadra is a food stylist, recipe developer, and art director. She has written three cookbooks and worked for America's Test Kitchen.
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Updated August 09, 2018
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Recipe Details

Fresh Persimmon Cake Recipe

Active 60 mins
Total 0 mins
Serves 8 to 10 servings

Ingredients

  • For the Cake
  • Baking spray
  • 1 1/2 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons (4 ounces) unsalted butter, at room temperature
  • 2 tablespoons mascarpone cheese, at room temperature
  • 1 cup sugar
  • 1/2 vanilla bean pod, seeds scraped out
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1/2 cup milk, at room temperature
  •  
  • For the Icing
  • 3/4 cup mascarpone cheese, at room temperature
  • 2 1/2 cups confectioners' sugar
  • 1/2 vanilla bean pod, seeds scraped out
  • 1 tablespoon lemon juice
  •  
  • For the Persimmons
  • 2 ripe but firm fuyu persimmons
  • 1/4 cup sugar
  • 1/8 teaspoon salt

Directions

  1. For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Coat one 9-inch round cake pan with baking spray.

  2. Sift together flour, baking powder, and salt; set aside.

  3. In large bowl, beat butter, mascarpone, sugar, and vanilla bean seeds on medium speed until light and fluffy, about 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition.

  4. Decrease mixer speed to low and add flour mixture in three batches, alternating with milk. Scrape sides and bottom of bowl with rubber spatula as needed.

  5. Scrape batter into prepared baking pan and bake until toothpick inserted in center comes out clean, 25 to 30 minutes. Transfer cake to cooling rack and cool in pan 10 minutes, then invert onto plate, and invert once again onto cooling rack. Cool completely, at least 1 hour.

  6. For the Icing: In large bowl, beat mascarpone, sugar, and vanilla bean seeds on medium speed until light and fully combined, about 3 minutes. Add lemon juice and beat just to combine.

  7. Spread icing on top of cake.

  8. For the Persimmons: Core persimmons and slice into 16 wedges. Arrange on top of iced cake in a circular pattern.

  9. Place sugar and salt small heavy-bottomed saucepan. Cook over medium-high heat until the sugar is dissolved. Dampen a clean pastry brush and brush down any sugar crystals from the sides of the pan. Boil, swirling the pan occasionally, until sugar turns deep amber, 3 to 5 minutes. Immediately drizzle over cake. Serve cake the day it is made.

Special equipment

1 9-inch round cake pan, sifter, electric mixer, rubber spatula, cooling rack, small heavy-bottomed saucepan, pastry brush

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