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Easy Kid-Approved Persimmon Upside-Down Cake Recipe

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A forgiving, budget-friendly persimmon upside-down cake with a tender crumb and caramelized fruit topping. Perfect for busy weeknights and loved by kids who call it ‘candy cake’.

Ingredients

Scale
  • 3–4 ripe Fuyu persimmons, peeled and sliced into 1/4-inch rounds
  • 1/4 cup (50g) brown sugar, packed (light or dark)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 1/2 cups (180g) whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or 1/2 cup milk mixed with 1/2 tablespoon lemon juice, let sit 5 minutes)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position. While it’s heating, melt the 2 tablespoons of butter for the topping in your cake pan in the oven for about 2-3 minutes. Watch it carefully so it doesn’t burn!
  2. Prepare the caramel base. Once the butter is melted, sprinkle the 1/4 cup brown sugar evenly over the bottom of the pan. Use a spatula to spread it into an even layer. It should look like wet sand.
  3. Arrange the persimmons. Peel your persimmons and slice them into 1/4-inch rounds. Arrange them in a single layer over the brown sugar mixture. Overlap them slightly if needed—they’ll shrink as they bake. I like to start from the outside and work my way in, creating a spiral pattern.
  4. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  5. Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer. Scrape down the sides of the bowl halfway through.
  6. Add the eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Alternate adding dry ingredients and buttermilk. Add about one-third of the flour mixture to the butter mixture and mix on low speed until just combined. Add half the buttermilk and mix again. Repeat with another third of flour, the remaining buttermilk, and the final third of flour. Mix until just combined—do not overmix.
  8. Assemble the cake. Gently spoon the batter over the arranged persimmons. Use a spatula to spread it evenly, being careful not to disturb the fruit layer.
  9. Bake. Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched.
  10. Cool and invert. Let the cake cool in the pan on a wire rack for exactly 10 minutes. After 10 minutes, run a knife around the edge of the pan. Place a serving plate upside down on top of the pan, then carefully flip both together. Lift the pan off slowly. If any persimmon slices stick, just press them back into place. Let the cake cool for at least 20 minutes before slicing.

Notes

Don’t overmix the batter to avoid a tough cake. Use Fuyu persimmons only—Hachiya are too astringent. Let the cake cool exactly 10 minutes before flipping to prevent the caramel from running. For best results, use room temperature ingredients. The cake can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: persimmon upside-down cake, easy persimmon cake, kid-friendly dessert, fall dessert, whole wheat cake, caramelized fruit cake

Find it online: https://emmaoven.com/easy-kid-approved-persimmon-upside-down-cake-recipe/