This sweet, rich cake is a very special, old-fashioned fall dessert.
Hachiya persimmons can be baked into a delicious, moist cake that is almost pudding-like.
What Are Persimmons?
Elise Bauer
They come in two varietiesFuyu and Hachiyawith very different properties.
Hachiya (like those pictured) are larger than the Fuyu and are acorn shaped.
They need to ripen completely before you eat them.
Acorn-shaped Hachiya persimmons.Elise Bauer
One makes baked goods with the pulp from Hachiya persimmons.
For convenience, the pulp can be frozen in one- or two-cup batches.
What Do Persimmons Taste Like?
Elise Bauer
Persimmons have a sweet, mild, and rich taste.
Fuyu are firm with a thick skin that should be peeled.
They are a little slippery but sweet.
Elise Bauer
They should be eaten when still firm but ripe.
Hachiyas must be soft to be edible.
Will American Persimmons Work in This Cake?
American persimmons (Diospyros virginiana) are smaller than Hachiya persimmons (Diospyros kaki Hachiya).
However, like their Hachiya cousins, they are only edible when they are very soft.
These persimmons are native to North America and grow throughout the eastern and central United States.
Persimmon puddings like this one are especially beloved in the Midwestern states.
Why Does Persimmon Pudding Turn Dark?
Persimmon pulp is bright orange.
But after baking, this pudding will turn dark brown.
That’s perfectly normal.
Refrigerate for longer storage, up to 5 days.
For the best flavor, bring the cake to room temperature before serving.
you’re able to freeze the pudding cake for up to 1 month.
More Fall Desserts to Make!
Add the chopped nuts and mix.
Pour the batter into and 8x8-inch pan and bake at 400F until done (about 50 minutes).
Serve warm or at room temperature, topped with a dollop of whipped cream.
