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.