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Upside down persimmon cake

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the caramel:
  • 1/3 C (2.64 oz) (75 gr) unsalted butter, melted
  • 1/2 C (3.70 oz) (105 gr) brown sugar
  • 2-3 persimmons, ripe, cut in slices of about 6 mm thick
For the cake:
  • 2 C (8.82 oz) (250 gr) all purpouse flour
  • 2 tsp (0.35 oz) (10 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 1/2 tsp ground cinnamon
  • 3 eggs, big
  • 1 C (7 oz) (200 gr) white sugar
  • 1/2 C (3.95 oz) (112 gr) unsalted butter, melted
  • 2/3 C (5.41 fl oz) (160 ml) buttermilk
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract

Method
 

For the caramel:
  1. In a medium bowl, mix the melted butter with the sugar using a spoon or rubber spatula until well combined and a caramel-like texture forms.
  2. Grease a round cake pan of about 9 inches (23 cm) in diameter with a little butter. Pour the caramel mixture into the bottom of the pan and spread it evenly with the same rubber spatula.
  3. Place the persimmon slices on top of the caramel, forming a layer that spirals starting from the center outwards to the edges. You can cut some slices so that the entire bottom of the pan is well covered.
For the cake:
  1. Preheat the oven to 356°F (180ºC). Separately, in a medium bowl, sift the flour with the baking powder, salt, and cinnamon.
  2. In a large bowl, add the eggs and sugar and beat with an electric mixer or hand whisk for 4 minutes until the mixture lightens in color and triples in size.
  3. Carefully add the melted butter, buttermilk, and vanilla extract while continuing to beat. Beat for another 30 seconds until everything is perfectly blended.
  4. Add in the flour mixture in two separate additions, beating for 10 seconds after each addition, just until the mixture is smooth. It is important not to overbeat.
  5. Pour the mixture into the cake pan on top of the persimmon slices and spread it carefully using a rubber spatula so as not to move the layer of fruit beneath. Bake at 356°F (180ºC) for approximately 40-45 minutes, until a wooden toothpick comes out clean when inserted.
  6. Once ready, take the cake out of the oven and let it cool down in the pan for 15 minutes. Then, turn it out onto a large plate and serve the upside down persimmon cake warm or at room temperature, along with some ice cream or whipped cream if desired.

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