Flourless Persimmon Upside-Down Cake

Flourless Persimmon Upside-Down Cake tastes delicious and looks pretty without much effort. I don’t always see persimmons in the store, but when I do, I make sure to buy a few.

Persimmons look like a tomato, but have a sweet honey-like flavor, similar to a mango. They’re sweet, versatile fruits full of vitamins, minerals, fiber and beneficial plant compounds. Persimmons are eaten fresh, dried or cooked and are typically used around the world in jellies, drinks, pies, curries and puddings. I enjoy them in salads, compotes, gelato and of course, this cake.

Originally from China, persimmons are a tree fruit related to the date plum. Most of the persimmons in the stores today are grown in California. My favorite type of persimmon is the round, squat Fuyu variety. It can be eaten when it is hard or soft, with or without the skin on.

Everyone will enjoy Flourless Persimmon Upside-Down Cake!

This Flourless Persimmon Upside-Down Cake satisfies everyone’s sweet tooth. I like to be able to make a dessert that all my family and friends can eat and enjoy. This cake contains coconut flour and arrowroot starch. This mixture of flours keep the cake light, while the coconut flour adds a slight sweetness to the batter. I don’t use any refined sugar in this cake, instead opting for coconut palm sugar in the caramel and honey in the cake itself. Adding a little cinnamon and nutmeg to the cake batter as it plays with the persimmon nicely and adds a nice holiday touch.

I like to serve this cake with a dollop of whipped cream, but if you are dairy free coconut cream is a nice alternative. In reality, this cake needs no accompaniment. Joe likes it for breakfast. It’s not too sweet and is perfect with a good strong cup of coffee.

Flourless Persimmon Upside-Down Cake

Recipe by Margaret Sanfelippo

0.0 from 0 votes

Course: DessertsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

40

minutes

Flourless Persimmon Upside-Down Cake is a crowd pleaser. The carmel goodness complements the sweet persimmons and the gentle spice cake.

Ingredients

• Caramel

• 4 tbsp butter

• 4 tbsp coconut palm sugar

• Cake

• 2-3 Fuyu persimmons, peeled and sliced

• 5 large eggs

• 1/2 cup coconut oil

• 1/3 cup honey

• 1 tbsp vanilla extract

• 1 tbsp lemon juice

• 1/2 cup coconut flour

• 1/4 cup arrowroot starch

• 1/2 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

Directions

• Preheat the oven to 350F
• To make the caramel, begin by combing all the butter and coconut palm sugar in a small saucepan and heating over medium heat. Stir to completely combine all ingredients as the butter melts.
• When the caramel is smooth, pour it into a 9″ cake pan that has been buttered and lined with parchment. Spreading to coat the bottom of the pan evenly.
• Arrange the persimmon slices around the bottom of the cake pan. Set aside.
• In a large bowl, combine eggs, oil, honey, vanilla and lemon juice. Whisk the mixture until it’s smooth and completely combined.
• In a small bowl combine coconut flour, arrowroot starch, cinnamon, nutmeg, baking soda, baking powder and salt. Mix to completely combine.
• Add the dry ingredients to the wet ingredients and mix to combine.
• Pour the batter over the persimmon slices in the cake pan.
• Bake 25-30 minutes, until the cake is golden and set on top.
• Remove the pan from the oven. Run a knife along the inside of the pan to loosen it.
• Place a plate, serving side down onto the cake pan. Carefully flip the hot cake pan onto the plate so the cake is released.
• Allow the cake to cool slightly before serving. Serve warm or at room temperature.

Notes

• I like to serve this cake with a dollop of whipped cream, but if you are dairy free coconut cream is a nice alternative.