Persimmon Upside-Down Cake Recipe

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.


| January/February 2014


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.

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Persimmon Upside-Down Cake Recipe

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.







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