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Persimmon Pudding

Persimmon Pudding Cake

This takes an old-fashioned holiday dessert and gives it a modern update, notably, healthier ingredients and a simplified method of baking. Be sure to use very ripe, very soft persimmons to make this cake. When topped with lightly sweetened whipped cream, it’s just right for the holiday table. Leftovers are excellent for breakfast with a spoonful of plain Greek yogurt. 

Course Dessert
Keyword persimmon pudding
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 257 kcal
Author Katie Morford

Ingredients

  • 4 medium very ripe hachiya or fuyu persimmons (deep orange color, very soft)
  • ⅔ cup sugar
  • 1 cup low-fat buttermilk
  • 3 tablespoons melted butter, plus more for greasing the cake pan
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • ½ cup Sprouts organic almond meal (almond flour)
  • 1 ¼ cups whole-wheat pastry flour
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon cloves
  • ½ teaspoon ginger
  • 1 1/2 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • Lightly sweetened whipped cream or vanilla ice cream for serving

Instructions

  1. Preheat oven to 350 degrees F. Generously grease a 9-inch round cake pan with butter. Cover the bottom of the pan with a piece of parchment cut to size. Butter the parchment.

  2. Use your hands to peel the skin and stem off the persimmons and put the flesh into a food processor or blender. Puree the persimmons. Measure 1 cup of the persimmon puree and put into a large bowl (save any remaining persimmon for another use, such as for topping yogurt or blending into a smoothie). Add the sugar, buttermilk, butter, egg, and vanilla to the persimmon and whisk thoroughly.

  3. Into a medium bowl, sift the almond meal, flour, baking soda, cinnamon, cloves, ginger, and salt (if some of the almond meal remains in the sifter, just dump it into the bowl). Add to the persimmon mixture and whisk together until smooth and blended. Pour into the prepared cake pan and transfer to the oven to bake

  4. Pour into the buttered pan and bake until firm to the touch (no indent when you press with a finger), and a toothpick comes out clean, 50 minutes.

  5. Let cool for 10 minutes. The cake will deflate, but that’s what makes it as much pudding as cake! Cut straight from the pan or invert pan onto a plate and set right side up.

  6. Cut into wedges and serve with a whipped cream or ice cream.