Persimmon Upside Down Cake
Persimmons are a rich source of vitamins A and C, as well as dietary fiber.
This is vegetarian recipe. Dish can be prepared in 70 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Persimmon Upside Down Cake
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan.
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Peel and slice the persimmons into thin rounds.
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Melt the butter in a saucepan over medium heat. Stir in the brown sugar until dissolved and caramelized.
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Pour the caramelized mixture into the prepared cake pan, spreading it evenly.
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Arrange the persimmon slices on top of the caramel.
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In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
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In a separate bowl, beat the white sugar, eggs, and vanilla extract until creamy.
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Gradually add the dry ingredients to the egg mixture, alternating with the milk.
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Pour the batter over the persimmons in the cake pan.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert it onto a serving plate.
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Serve the persimmon upside-down cake warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 46g16%
- Sugars 32g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
