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Cozy Persimmon Upside-Down Cake with Sticky Caramel

Cozy Persimmon Upside-Down Cake with Sticky Caramel - featured image
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A tender, honeyed cake topped with caramelized Fuyu persimmons and a sticky caramel sauce. This easy fall dessert comes together in under an hour and is perfect for impressing guests or enjoying a cozy night in.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • 1/2 cup (100g) light brown sugar, packed
  • 2 tablespoons (30ml) honey
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of sea salt
  • 3 to 4 medium Fuyu persimmons, peeled and sliced into 1/4-inch rounds (about 400g total)
  • 1 tablespoon (15ml) lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons (6g) baking powder
  • 1/2 teaspoon (2g) baking soda
  • 1/2 teaspoon (3g) salt
  • 1 teaspoon (2g) ground cinnamon
  • 1/2 teaspoon (1g) ground ginger
  • 1/2 cup (113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 teaspoon (5ml) vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Cut a circle of parchment paper to fit the bottom of your 9-inch cake pan and set it aside.
  2. Make the caramel topping: In a small saucepan over medium heat, melt the butter and brown sugar together, stirring constantly with a wooden spoon or silicone spatula. Once it’s bubbling gently, let it cook for 2 minutes without stirring. Remove from heat and stir in the honey, vanilla, and a pinch of salt. Pour this into your prepared cake pan and tilt to spread evenly. Set aside to cool slightly while you prep the persimmons.
  3. Prep the persimmons: Peel the Fuyu persimmons with a vegetable peeler. Slice them crosswise into 1/4-inch rounds. Toss them gently with the lemon juice in a small bowl. Arrange the slices in concentric circles over the warm caramel, overlapping them slightly.
  4. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  5. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl once or twice.
  6. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  7. Alternate dry ingredients and buttermilk: With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, mixing just until combined. Repeat with another third of flour, the remaining buttermilk, and finish with the last of the flour. Mix until just smooth.
  8. Assemble and bake: Gently spoon the batter over the persimmons in the pan, spreading it evenly with a spatula. Bake for 40 to 45 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool and flip: Let the cake cool in the pan on a wire rack for exactly 10 minutes. Run a knife around the edge to loosen it. Place your serving plate upside down on top of the pan, then carefully flip the whole thing over. Lift the pan off slowly. Peel off the parchment paper.
  10. Serve warm or at room temperature: Let the cake sit for at least 15 minutes before slicing.

Notes

Don’t skip the parchment paper—it prevents sticking. Watch the caramel closely to avoid burning. Room temperature ingredients are key for a tender crumb. Let the cake cool exactly 10 minutes before flipping. If caramel bubbles over, place a baking sheet on the rack below.

Nutrition

Keywords: persimmon upside-down cake, sticky caramel, fall dessert, easy cake, Fuyu persimmon recipe

Find it online: https://gleamgulp.com/cozy-persimmon-upside-down-cake-with-sticky-caramel/