'Simmon Cake
A moist, flavorful persimmon cake with subtle sweetness and warm spices, perfect for autumn gatherings or as a comforting treat for fruit lovers.
Ingredients
Instructions
- Sift dry ingredients together.
- Beat the egg slightly and melt the butter.
- Blend the egg and melted butter into the persimmon pulp and mix thoroughly.
- Pour the batter into a well-greased and floured pan.
- Bake at 350°F for 40 minutes.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you don't have persimmon pulp, you can substitute with mashed ripe bananas or applesauce. Make sure to adjust the sugar level accordingly, as bananas are sweeter. Be sure to grease your pan well to prevent sticking, and for an extra touch, sprinkle some cinnamon or nutmeg into the batter for added flavor.
Serving Suggestions
Serve the Simmon Cake warm or at room temperature, dusted with powdered sugar for a simple presentation. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It also goes well with a cup of tea or coffee, making it a delightful choice for afternoon snacks or gatherings.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it can last up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of 'Simmon Cake contains roughly 338 calories, with 7g protein, 68g carbohydrates, and 6g fat. It is an excellent source of calcium (30% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 803mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh persimmons instead of pulp?
Yes, you can use fresh persimmons! Simply peel and puree ripe persimmons until you have a smooth pulp. Make sure they are very ripe for the best flavor and sweetness. You may need to adjust the sugar in the recipe depending on the sweetness of your persimmons.
What if I don't have butter?
If you don't have butter, you can substitute it with an equal amount of vegetable oil or melted coconut oil. This will keep the cake moist and add a subtle flavor. For a dairy-free option, consider using a plant-based butter substitute.
Can I make this cake in advance?
Absolutely! This cake can be baked in advance and stored as mentioned earlier. If you plan to serve it later, it's a good idea to wrap it tightly to keep it fresh. You can also freeze the cake for up to three months; just make sure to let it cool completely before wrapping it for freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).