By Reilly Meehan
Persimmon Crumble Cake
2 steps
Prep:1hCook:45min
Tender, moist and perfectly spiced--this cake is perfect for morning tea or an evening treat.
Updated at: Wed, 16 Aug 2023 16:26:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
26
High
Nutrition per serving
Calories278 kcal (14%)
Total Fat11.7 g (17%)
Carbs40.8 g (16%)
Sugars17.3 g (19%)
Protein3.7 g (7%)
Sodium165.3 mg (8%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
For the Crumb Topping:
For the Cake:
Instructions
For the Crumb Topping:
Step 1
-Mix all ingredients in a small bowl until fully combined. It should look like wet sand. Set aside.
For the Batter:
Step 2
-Set you oven to 350* F and grease an appropriate sized baking dish with room temperature butter or non-stick spray. This recipe makes 2 medium sized loaves or one 12 inch round.
-Sift together the flour, baking powder, soda, salt and spices into a medium bowl and set aside.
-In a large bowl, whisk together the browned butter and the brown sugar until combined, then add the eggs, one at a time, whisking vigorously between each addition.
-Whisk in the yogurt and the smashed persimmons to combine well then add the sifted dry ingredients to the wet. using a spatula, gently combine the flour mixture into the persimmon mixture until it is no longer lumpy and all flour has been incorporated. Be careful not to over mix at this point.
-Evenly scrape the batter into prepared baking dish (or pans) and sprinkle the top with the crumb mixture. -Bake at 350* F for 35-45 minutes if making one large cake. You want the middle to just be set and the crumb topping to be nicely browned.
-Allow to cool in its tin for 10 minutes, then transfer to wire rack to completely cool.
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