I am so fascinated with persimmons! My husband grew up eating them when he visited his grandparent's amazing San Jose nursery where they had a big tree in the back yard. They're delicious fresh or dried--and in this coffee cake application (yum!)...
Doesn't a warm slice of coffee cake spiked with persimmons sound so yummy? Persimmons are such an exotic and nutrient-spiked fall fruit. I'm absolutely smitten and planning on giving this recipe, from the darling blog Jessica's Dinner Party, a try!
Persimmon Coffee Cake
Recipe courtesy of Jessica's Dinner Party
Ingredients:
1 3/4 cup whole-wheat or all purpose flour
1/2 cup sugar
5 tablespoons butter
1/2 cup chopped walnuts, or nut of choice
1/2 teaspoon nutmeg
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1 cup persimmon puree (6 small very ripe Hongshi persimmons)
Preparation:
Preheat oven to 375 degrees F. Combine the flour, sugar, and 4 tablespoons of butter until it forms into a loose, sandy, crumble. Remove 1/2 cup of the mixture and add the last tablespoon of butter, 1/4 cup of the chopped nuts, and nutmeg. Set aside. To the remaining crumb mixture, add the baking powder and baking soda. Then mix in the eggs and persimmon puree until combined.
In a well greased 9y9x2 inch baking pan or two 4?Y x 2? inch loaf pans, pour in the batter. Sprinkle the crumb mixture evenly on top. Bake for 30 to 35 minutes.
Enjoy!
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