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Persimmon Upside-Down Cake

Custo $7, economizar $6

Fonte: Recommended by CookGo

  • 45 Min
  • 8 Porções
  • $7

INGREDIENTES

  • Topping

    • 3 tablespoons margarine
    • 🟤 ¼ cup brown sugar
    • Persimmon slices (enough to arrange in a single layer)

  • Cake Batter

    • 🧈 ½ cup unsalted butter, softened
    • ⚪ 1 cup white sugar
    • 2 cups persimmon pulp
    • 🌾 2 cups sifted all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 🟤 ½ teaspoon ground cinnamon
    • 🟤 ½ teaspoon ground nutmeg
    • 🟤 ½ teaspoon ground cloves
    • 🧂 ¼ teaspoon salt
    • ½ cup chopped pecans
    • 🍋 ½ teaspoon lemon zest

PASSOS

1

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.

2

For the topping, place margarine and brown sugar in the cake pan. Transfer to the oven until sugar melts and bubbles, about 5 minutes. Remove from the oven and arrange persimmon slices in a single layer in the cake pan. Set aside.

3

In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Stir in persimmon pulp.

4

Combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in another bowl.

5

Gradually add the dry mixture to the wet mixture, stirring until just combined. Stir in pecans and lemon zest.

6

Spoon batter evenly over persimmon slices in the cake pan.

7

Bake until a toothpick inserted into the center comes out clean, approximately 30 minutes.

8

Cool in the pan for 10 minutes before inverting onto a serving plate.

NUTRIENTES

Por 1 Porção

🔥

514

Calorias

  • 5g
    Proteína
  • 81g
    Carboidratos
  • 21g
    Gorduras

💡 Dicas

Use very ripe persimmons for a more intense flavor in your cake.Be careful when inverting the cake to avoid any topping spillage.Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.