Persimmon Pudding Cake

• Vegetarian

• Produce

  • 2 cups Hachiya persimmon pulp

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 cup Brown sugar, lightly packed
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup White sugar

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 4 tbsp Butter, unsalted

Found on littlesweetbaker.com

Description

Ingredients

• 2 cups hachiya persimmon pulp (about 3 large or 4 medium fruits)
• 4 tbsp melted unsalted butter
• 2 large eggs
• 1 cup white sugar
• 1 cup lightly packed brown sugar
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 cup chopped walnuts (optional)

Directions

• Preheat oven to 350°F and grease a 13 x 9 inch glass baking pan.
• Using a handheld blender or stand blender, pulse the persimmon pulp to break part the seed casings and measure out 2 cups. Do not over purée.
• Sift flour, baking powder, salt and cinnamon into a large bowl. Set aside.
• In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in walnuts.
• Spread onto prepared baking pan and bake for 45-55 minutes or until a toothpick inserted Into the center comes out clean. Enjoy with some vanilla ice cream or whipped cream.