Just like a pineapple upsidedown cake but with persimmons instead You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 10 mins
Ingredients
Instructions
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly
about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl
combine the flour
baking powder
baking soda
salt
cinnamon
nutmeg
and cloves. Gradually add the flour mixture to the batter
stirring just to mix. The batter will be stiff
since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest.
Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean
about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter.
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