Flip an upside-down kind of day back to right-side-up with this Persimmon Upside-Down Cake Recipe, a dessert featuring black walnuts, cake flour and persimmon pulp.
Betty Schmidtlein, Richmond, California, is looking for a persimmon cake recipe. Deb Iddings, Lebanon, Indiana, sends a recipe for a slightly different type of cake.
MORE FROM RECIPE BOX:
4 tablespoons butter
2 cups sugar, divided
1 1/2 cups persimmon pulp
3 eggs, separated
1 cup cake flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
Preheat oven to 350 F.
In 11-by-7-inch baking pan, melt butter. Add 1 cup sugar and stir until melted. Pour persimmon pulp over mixture.
In bowl, beat egg yolks until thick; gradually add remaining sugar.
In separate bowl, sift together cake flour and baking powder; fold into egg yolk mixture.
In another bowl, beat egg whites until stiff peaks form. Fold into batter mixture; pour over persimmon pulp in baking pan. Bake for 50 to 60 minutes. Invert cake on platter to serve this delicious Persimmon Upside-down Cake Recipe.
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