Persimmon Upside Down Cake

Persimmon Upside Down Cake
Staff Writer

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.

4
Servings
4286
Calories Per Serving
Deliver Ingredients

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  Pound  butter
  • 1  Tablespoon  tangerine juice
  • 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

Nutritional Facts

Total Fat
208g
100%
Sugar
26g
29%
Saturated Fat
77g
100%
Cholesterol
1mg
0%
Carbohydrate, by difference
582g
100%
Protein
73g
100%
Vitamin A, RAE
2µg
0%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
336mg
34%
Choline, total
6mg
1%
Copper, Cu
1mg
0%
Fiber, total dietary
71g
100%
Folate, total
360µg
90%
Iron, Fe
13mg
72%
Magnesium, Mg
388mg
100%
Manganese, Mn
6mg
100%
Niacin
5mg
36%
Phosphorus, P
1191mg
100%
Selenium, Se
75µg
100%
Sodium, Na
5663mg
100%
Thiamin
3mg
100%
Water
417g
15%
Zinc, Zn
7mg
88%

Persimmon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Persimmon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.