Persimmon-Walnut Coffee Cake Recipe
Description: Delight in the warm flavors of autumn with this delightful Persimmon-Walnut Coffee Cake recipe. Bursting with the sweet essence of ripe persimmons and crunchy walnuts, this cake is a cozy treat perfect for any gathering or morning indulgence.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 46 minutes
- Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Applesauce | 4 cups |
| Light brown sugar | 1/3 cup |
| All-purpose flour | 1 cup + 2 cups |
| Baking powder | 2 teaspoons |
| Baking soda | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Butter | 1/2 cup |
| Sugar | 1 cup |
| Vanilla | 1 teaspoon |
| Eggs | 2 |
| Sour cream | 1 cup |
| Cinnamon | 1/2 teaspoon |
| Walnuts | 1/2 cup |
Instructions:
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Preheat oven to 350°F (175°C).
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Prepare the Pan: Grease and flour a 9-inch springform pan, ensuring the cake releases easily after baking.
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Prepare Persimmons: To extract the pulp from persimmons, allow ripe persimmons to come to room temperature for about 1 hour. Peel or scrape the pulp from the peel using a spoon. Press the persimmons through a fine mesh strainer until you have smooth pulp.
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Prepare Persimmon Mixture: In a small bowl, mix brown sugar and 1 tablespoon of flour. Add the persimmon pulp to this mixture and combine well.
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Prepare Batter: In a medium bowl, whisk together 2 cups of flour, baking powder, baking soda, and salt until well combined.
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Prepare Butter Mixture: In a large bowl, beat the butter with an electric mixer on medium-high speed for about 20 seconds until creamy. Mix in sugar and vanilla until light and fluffy.
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Incorporate Eggs: Add eggs one at a time to the butter mixture, beating well after each addition.
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Combine Ingredients: Gradually add the flour mixture and sour cream to the butter mixture, alternating between them. Beat until just combined after each addition. The batter will be stiff.
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Layering the Batter: Spread half of the batter into the prepared pan, creating a 1-inch rim of batter around the edges.
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Add Persimmon Mixture: Pour the prepared persimmon mixture into the center of the batter-lined pan.
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Finish with Batter: Carefully spoon the remaining batter in small mounds over the persimmon mixture, covering it evenly.
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Prepare Streusel Topping: In a medium bowl, stir together 1/2 cup of flour, sugar, and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Stir in the walnuts.
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Sprinkle Topping: Evenly sprinkle the streusel topping over the batter.
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Bake: Place the cake in the preheated oven and bake for about 1 hour or until a toothpick inserted into the center comes out clean. Note that the filling may sink slightly as the cake bakes.
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Cool: Allow the cake to cool in the pan on a wire rack for 10 minutes.
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Serve: Remove the sides of the springform pan and let the cake cool completely on the rack before slicing and serving.
Nutrition Facts (Per Serving):
- Calories: 405.4
- Fat: 19.8g
- Saturated Fat: 10.4g
- Cholesterol: 74.2mg
- Sodium: 316.5mg
- Carbohydrates: 53.1g
- Fiber: 1.1g
- Sugar: 31.2g
- Protein: 5.3g
Indulge in the rich flavors of fall with this Persimmon-Walnut Coffee Cake recipe, perfect for breakfast, brunch, or dessert. Each bite is a symphony of sweetness and warmth, making it a favorite among family and friends. Enjoy the delicious essence of persimmons and the crunch of walnuts in every slice! 🍁🍰
