Persimmon Upside Down Cake Recipe


Nutrition

Cal/Serving: 5,714
Daily Value: 286%
Servings: 4

High-Fiber
Vegetarian
Fat204g313%
Saturated96g479%
Trans6g0%
Carbs861g287%
Fiber32g130%
Sugars240g0%
Protein115g230%
Cholesterol396mg132%
Sodium195mg8%
Calcium267mg27%
Magnesium197mg49%
Potassium1841mg53%
Iron38mg212%
Zinc6mg39%
Vitamin A5082IU102%
Vitamin C19mg32%
Thiamin (B1)6mg416%
Riboflavin (B2)4mg258%
Niacin (B3)47mg236%
Vitamin B60mg19%
Folic Acid (B9)1473µg368%
Vitamin B120µg7%
Vitamin D3µg1%
Vitamin E6mg31%
Vitamin K15µg19%
Fatty acids, total monounsaturated39g0%
Fatty acids, total polyunsaturated9g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.

More Recipes By Ashley Weaver


Burritt Room + Tavern

The cake batter in this recipe has meringue in it that gives it that extra light and fluffy texture. Poured on top of crunchy tangerine-flavored caramel and fresh slices of persimmon, it’s the perfect combination of texture, freshness, and sweet.

2.69231
Ratings26

INGREDIENTS

  • 6 ounces brown butter, cooled to room temperature
  • 13 ounces almond flour
  • 7 pounds all-purpose flour
  • 2 pounds sugar
  • 13 ounces egg whites
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Zest from 3 tangerines
  • 1 1/4 pounds butter
  • 1 tablespoon tangerine juice
  • 1 persimmon, sliced 1/4-inch thick

DIRECTIONS

Preheat the oven to 325 degrees. 

First, make the meringue. Whip the egg whites in a stand mixer with a whisk attachment until frothy, and then add 8 ounces of the sugar in ¼-cup increments until the egg whites are stiff peaks and shiny. In a different bowl, mix the flours, 12 ounces of the sugar, the spices, and zest. Slowly mix in the spices and the brown butter into the meringue, gently folding an alternating between the two. 

For the caramel, put the rest of the sugar in a medium sauce pan, add enough water until you reach a "wet sand" consistency. Heat the mixture over high heat until it turns into a light golden caramel, and then carefully stir in the butter and tangerine juice. Immediately pour the caramel into 4-ounce cups, about ½ inch high, and cool to room temp.

Put the persimmon slices on top of the caramel, then fill each cup with cake batter all the way to the top. Bake for 10 minutes, turn then the pan and bake for another 10 minutes

Recipe Details

Servings: 4

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human