maple-walnut upside down persimmon cake

maple-walnut upside down persimmon cake

on a recent trip out to the garden, this cake accompanied me and was shared among my fellow gardeners.  it is a simple cake that can be made with sweet potato or pumpkin puree if you do not have access to persimmons.  for those of you that have persimmon trees in your yards, be sure to wait until that first frost of fall to gather the fruits.  then after washing them, run them through a food mill to extract the seeds and freeze the puree in sandwich sized zipper bags to make it easy to use in recipes.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-EoMfSHPylbM/T4D3JkVuhHI/AAAAAAAACQE/3vStQMYlSvo/s1600/IMG2091.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://3.bp.blogspot.com/-EoMfSHPylbM/T4D3JkVuhHI/AAAAAAAACQE/3vStQMYlSvo/s320/IMG2091.JPG" width="320" //a/divthe maple syrup is heated with the butter and brown sugar.  when the butter melts and the sugar dissolves, allow it to boil a bit and then pour it into a greased cake pan.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-zCMTtDH8pvQ/T4D3SwbLzJI/AAAAAAAACQM/a2LyjonHZs/s1600/IMG2094.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://1.bp.blogspot.com/-zCMTtDH8pvQ/T4D3SwbLzJI/AAAAAAAACQM/a2LyjonHZs/s320/IMG2094.JPG" width="320" //a/divtop the glaze mixture with the walnuts, try not to go all the way to the edge of the pan to keep the nuts on the top of the cake-i didn't do a very good job of that!br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-HcAdGQsHk94/T4D3ak9n2YI/AAAAAAAACQU/QdbJNkiiSHI/s1600/IMG2095.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://4.bp.blogspot.com/-HcAdGQsHk94/T4D3ak9n2YI/AAAAAAAACQU/QdbJNkiiSHI/s320/IMG2095.JPG" width="320" //a/divpersimmon puree looks a lot like sweet potatoes or pumpkin and if you can't find persimmons, both make a suitable substitute.br /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-IyFEDtGYDBM/T4D3iURqZzI/AAAAAAAACQc/2yX-hD4SEYI/s1600/IMG2097.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://4.bp.blogspot.com/-IyFEDtGYDBM/T4D3iURqZzI/AAAAAAAACQc/2yX-hD4SEYI/s320/IMG2097.JPG" width="320" //a/divusing the typical creaming method, this batter mixes up quickly.  after creaming the butter and sugar, the eggs are added.  once the eggs are in, sift the dry ingredients over the batter.  fold it a few times and then sprinkle the buttermilk all over the top and fold it completely until no streaks remain:br /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-Nut8Ihizjc/T4D3p2YuYI/AAAAAAAACQk/esFHxNbpEus/s1600/IMG2098.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://2.bp.blogspot.com/-Nut8Ihizjc/T4D3p2YuYI/AAAAAAAACQk/esFHxNbpEus/s320/IMG2098.JPG" width="320" //a/divdiv style="text-align: center;"so easy!!!/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-79HWMZtQ6QY/T4D3xfOpJoI/AAAAAAAACQs/Ss1llzKGyfc/s1600/IMG2099.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://2.bp.blogspot.com/-79HWMZtQ6QY/T4D3xfOpJoI/AAAAAAAACQs/Ss1llzKGyfc/s320/IMG2099.JPG" width="320" //a/divthe tough part-spreading the batter over the nuts without moving them.  be sure to allow the cake to sit for about 5-10 minutes before turning it out otherwise, the glaze and the nuts will not coat the top of the cake evenly.br /div style="text-align: center;"br //divdiv style="text-align: center;"span class="Apple-style-span" style="font-size: large;"bmaple-walnut upside down persimmon cake/b/span/divdiv class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-IcjgAtTvzc/T4D35Bly2DI/AAAAAAAACQ0/I6vrPOt6vtg/s1600/IMG2107.JPG" style="margin-left: 1em; margin-right: 1em;"img border="0" height="213" src="http://4.bp.blogspot.com/-IcjgAtTvzc/T4D35Bly2DI/AAAAAAAACQ0/I6vrPOt6vtg/s320/IMG2107.JPG" width="320" //a/divdiv class="separator" style="clear: both; text-align: center;"1 (8") cake serving 6-8/divdiv class="separator" style="clear: both; text-align: center;"br //divdiv class="separator" style="clear: both; text-align: left;"bglaze:/b/divdiv class="separator" style="clear: both; text-align: left;"2 1/2 tablespoons unsalted butter/divdiv class="separator" style="clear: both; text-align: left;"3 tablespoons maple syrup-preferably grade b/divdiv class="separator" style="clear: both; text-align: left;"2 tablespoons light brown sugar/divdiv class="separator" style="clear: both; text-align: left;"1/4 teaspoon cinnamon/divdiv class="separator" style="clear: both; text-align: left;"3/4 cup walnuts, chopped/divdiv class="separator" style="clear: both; text-align: left;"preheat the oven to 350.  grease an 8" cake pan and set it aside.  place the butter in a small sauté pan over low heat and melt.  add the maple syrup, light brown sugar and the cinnamon and stir until the brown sugar is dissolved.  raise the heat to medium and bring to a boil.  allow the mixture to boil for a minute and then pour into the prepared cake pan/divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"bcake:/b/divdiv class="separator" style="clear: both; text-align: left;"3 tablespoons unsalted butter, softened/divdiv class="separator" style="clear: both; text-align: left;"2/3 cup light brown sugar/divdiv class="separator" style="clear: both; text-align: left;"1/2 teaspoon vanilla/divdiv class="separator" style="clear: both; text-align: left;"pinch of salt/divdiv class="separator" style="clear: both; text-align: left;"1 egg/divdiv class="separator" style="clear: both; text-align: left;"1/3 cup persimmon puree/divdiv class="separator" style="clear: both; text-align: left;"1 cup all purpose flour/divdiv class="separator" style="clear: both; text-align: left;"1 1/4 teaspoon baking powder/divdiv class="separator" style="clear: both; text-align: left;"1/3 cup buttermilk/divdiv class="separator" style="clear: both; text-align: left;"in a mixing bowl, cream the butter and brown sugar with the vanilla and salt.  when light and fluffy, add the egg and combine completely.  add the persimmon puree and mix in making sure to scrape the bowl well as you go.  sift the flour and baking powder over the batter and fold it in a few times.  sprinkle the buttermilk over the batter and fold it together until smooth.  spread it evenly over the bottom of the prepared pan.  bake until a tester inserted comes out clean,  about 35-40 minutes.  cool in the pan for 5-10 minutes and then place a serving dish that is larger than the cake pan over the top and invert the cake onto the plate-this will catch any drips.  allow it to sit for 10-15 minutes before cutting and serving.  and for the particularly evil-serve it with some ice cream!  buttermilk ice cream comes to mind.../divdiv class="separator" style="clear: both; text-align: left;"br //divdiv class="separator" style="clear: both; text-align: left;"bake on friends and may the force be with you./div

Directions

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