Persimmon Pudding Cake

• doses: 8
• tempo ativo: 15
• tempo total: 1 hour 5 minutes

Ingredientes

2 cups of ripe Hachiya persimmon pulp

½ cup sugar

4 eggs

½ cup (1 stick) melted butter

¾ cups milk

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon ground ginger

1 teaspoon ground allspice

1 cup chopped nuts (pecans or walnuts)

Whipping cream, for serving

Instruções

Preheat the oven to 400°F. Butter an 8-inch square glass pan.

Mix the persimmon, sugar, eggs, butter, milk and vanilla: In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla extract.

Whisk the dry ingredients: In a separate bowl, vigorously whisk together the flour, baking powder, baking soda, salt, and spices.

Combine the dry and wet ingredients: Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition. Add the chopped nuts and mix.

Bake: Pour the batter into an 8x8-inch pan and bake at 400°F until done (about 50 minutes).

Slice and serve: Serve warm or at room temperature, topped with a dollop of whipped cream.

Notas

Color

Persimmon pulp is bright orange. But after baking, this pudding will turn dark brown. Don't worry! That's perfectly normal.

It's the reaction between the pigments in the persimmon and the alkaline baking soda in the batter that creates this browning. If you want a more golden-colored persimmon pudding cake, delete the baking soda and use a total of 1 1/2 teaspoons baking powder.

Storing

This pudding cake will keep at a cool room temperature for about 3 days. Refrigerate for longer storage, up to 5 days. For the best flavor, bring the cake to room temperature before serving.