Holiday Desserts Part 1: Persimmon Upside down Cake

Lately I’ve been obsessed with persimmons.

It isn’t just their beautiful color or their sweet, tender, flesh that makes me love them, it’s their versatility.

I recently bought 5 pounds of them (oops) so while scrambling to figure out what to do with them, I stumbled on recipes for pork, chicken and some delicious hor d’oeuvres with persimmons, Brie and prosciutto.

I decided to go for baked goods though. Persimmon have such a unique flavor I just knew the desserts would be next level. I’ve also been itching to bake something. Tis the season after all.

There are a few specialty items that give the this cake a complex flavor unlike anything you’ve ever tasted.

The first is Fiori di Sicilia

It translates to Flowers of Sicily and is basically an essence with a mix of citrus, vanilla, and floral notes. You only need a little bit (I used 1/4 tsp) to get a lot of really awesome flavor.

The second is Vietnamese Cinnamon

Without going too much into any of the science stuff Saigon cinnamon has a higher oil content and disperses more evenly into baked goods. It also has a stronger more pungent cinnamon flavor.

The last is a lower protein flour.

If you’re making bread, you’re looking for a dense, or chewy final result. That texture comes from more protein and more gluten. If you’re making a cake or pie crust, however, you’re usually wanting a light, tender, or airy result. This is when it’s best to use a low protein flour.

I got all of these things and more at King Arthur Flour but if you can’t find or don’t have them, they aren’t completely necessary.

Cinnamon Persimmon Upside Down Cake w/ Cranberry Ginger Whipped Cream

https://www.instagram.com/p/BccWmKMFpFN/

For Cake
8 tbsp Unsalted Butter
3/4 cup plus 2 tbsp Cranberry Ginger Syrup*
1/4 cup honey
1 1/2 cup cake, pastry blend, or All Porpose Flour
1 – 2 tsp Vanilla paste or extract
1 tsp baking powder
1/2 tsp: baking soda, salt & vietnamese cinnomon
1/4 tsp: powdered ginger, cloves, nutmeg, & fiori di Sicilla
1 large egg & yolk, room tempeture
2/3 cup buttermilk
2-3 Persimmons, sliced thinly

*You can omit the syrup, use 1 cup honey, or maple syrup and it would still be absolutely delicious.

For Syrup
1 cup fresh or frozen cranberries
1, 1 inch piece peeled ginger, or 2-3 tbsp ground ginger
2 cup: honey & water
1/4 tsp: fiori di sicilla, cloves, cardamon, & nutmeg
1-2 tbsp corn starch

For Whipped Cream
1 cup heavy cream
2-3 tbsp honey or cranberry ginger syrup
1/4 tsp vietnamese cinnamon

Make syrup:

Put cranberries, ginger, honey, water, and aromatics into a medium saucepan and bring to a boil over medium heat.

Reduce heat to low and simmer for 15-20 minutes until reduced. Add cornstarch to water then add mixture to the syrup. Cook for a few minutes longer until thickened.

Strain and save for later.

Make cream:

Put cold cream and syrup into the bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until soft peaks form. Refrigerate until until cake is finished.

Make cake:

Preheat oven to 350 F.

Put 2 Tbsps butter, honey, and Vietnamese cinnamon in a microwave safe bowl and heat until butter is melted.

In a medium bowl whisk flour, baking soda, baking powder, cinnamon, ginger, cloves nutmeg, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat 6 Tbsp butter, 3/4 cup cranberry ginger syrup, 1/4 cup honey, vanilla paste, and Fiori di Sicilia, at medium to low speed until combined 1-2 minutes. Scrape the sides of bowl, then add egg and egg yolk, and beat for another minute.

Add half the flour and beat until just combined about 10 seconds. Add buttermilk, beat for another 10 seconds then add the remaining flour. Beat for 10 seconds, scrape sides, and beat for 10 more seconds.

Swirl the butter-cinnamon mixture around the bottom of a silicone pan, making sure the sides and bottom of the pan are thoroughly coated

Slice persimmons (I used a mandolin with 1/16 inch slices selected) and layer them in a circle on the bottom of the pan.

Pour batter over Persimmons and bake on center rack for 30-35 minutes, or until a toothpick inserted into the middle comes out clean, rotating after 15-20 minuets.

Remove from heat, invert onto cooling rack, and serve with cream, pomegranate arils, and a drizzle of syrup.

I hope you love this recipe as much as I did, let me know if you try it and come back next time for my Persimmon Custard Tart