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Easy Sticky Caramel Persimmon Upside-Down Cake

persimmon upside-down cake - featured image
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A cozy, sticky caramel persimmon upside-down cake that’s perfect for fall. Made with ripe Fuyu persimmons and a simple batter, this cake is tender, caramelized, and incredibly delicious.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted (for caramel topping)
  • 1 cup packed brown sugar (light or dark)
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3–4 ripe Fuyu persimmons, sliced into 1/4-inch rounds
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or milk with 1/2 tablespoon lemon juice)

Instructions

  1. Preheat oven to 350°F (175°C). Place a 9-inch round cake pan on a baking sheet.
  2. Make the caramel layer: In a small bowl, mix melted butter, brown sugar, salt, and vanilla extract until smooth. Pour into the cake pan and spread evenly.
  3. Prepare persimmons: Wash and slice off tops. Cut into 1/4-inch thick rounds. Arrange slices on top of caramel in a single layer, overlapping slightly. Sprinkle with lemon juice.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
  5. Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy, about 3 minutes.
  6. Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract. Mix until combined.
  7. Alternate dry and wet ingredients: Add half the flour mixture, mix on low until just combined. Pour in half the buttermilk, mix. Repeat with remaining flour and buttermilk. Mix until just combined.
  8. Assemble cake: Spoon batter over persimmon layer, spreading evenly. Tap pan on counter to release air bubbles.
  9. Bake: Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean. Rotate pan halfway through.
  10. Cool and flip: Let cake cool in pan for exactly 10 minutes. Run a knife around edges. Place serving plate on top, flip carefully. Let pan sit for a minute, then lift off.
  11. Cool and serve: Let cake cool for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

Use Fuyu persimmons for best results; they hold their shape when baked. Flip the cake exactly 10 minutes after baking to prevent caramel from sticking. For a cleaner flip, line the bottom of the pan with parchment paper. Room temperature ingredients ensure a lighter crumb. The cake tastes even better the next day as flavors meld.

Nutrition

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

Find it online: https://dahliadishes.com/easy-sticky-caramel-persimmon-upside-down-cake/