maple-walnut upside down persimmon cake

maple-walnut upside down persimmon cake

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

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...

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