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.

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

Nutrition

Calories per serving:

5016 kcal

Daily value:

251%

Servings:

4
  • Carbohydrate, by difference 579 g
  • Protein 103 g
  • Total lipid (fat) 282 g
  • Vitamin A, IU 21 IU
  • Vitamin A, RAE 1 µg
  • Vitamin B-12 1 µg
  • Vitamin B-6 2 mg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin E (alpha-tocopherol) 20 mg
  • Vitamin K (phylloquinone) 11 µg
  • Ash 19 g
  • Betaine 1 mg
  • Calcium, Ca 572 mg
  • Carotene, beta 10 µg
  • Cholesterol 78 mg
  • Choline, total 134 mg
  • Copper, Cu 2 mg
  • Cryptoxanthin, beta 1 µg
  • Fatty acids, total monounsaturated 75 g
  • Fatty acids, total polyunsaturated 38 g
  • Fatty acids, total saturated 82 g
  • Fatty acids, total trans 1 g
  • Fiber, total dietary 67 g
  • Folate, DFE 1 µg
  • Folate, food 400 µg
  • Folate, total 400 µg
  • Fructose 13 g
  • Glucose (dextrose) 11 g
  • Iron, Fe 17 mg
  • Lactose 1 g
  • Lutein + zeaxanthin 8 µg
  • Magnesium, Mg 655 mg
  • Maltose 2 g
  • Manganese, Mn 9 mg
  • Niacin 24 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 2256 mg
  • Phytosterols 40 mg
  • Potassium, K 2909 mg
  • Proanthocyanidin 4-6mers 16 mg
  • Proanthocyanidin 7-10mers 9 mg
  • Proanthocyanidin dimers 2 mg
  • Proanthocyanidin polymers (>10mers) 16 mg
  • Proanthocyanidin trimers 8 mg
  • Riboflavin 1 mg
  • Selenium, Se 109 µg
  • Sodium, Na 5944 mg
  • Starch 329 g
  • Sucrose 25 g
  • Sugars, total 53 g
  • Thiamin 3 mg
  • Tocopherol, delta 1 mg
  • Tocopherol, gamma 41 mg
  • Water 407 g
  • Zinc, Zn 12 mg
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