Persimmon Upside Down Cake

Staff Writer
Persimmon Upside Down Cake
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
5725
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
  • 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

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.

Nutritional Facts

Total Fat
204g
100%
Sugar
240g
N/A
Saturated Fat
99g
100%
Cholesterol
396mg
100%
Protein
115g
100%
Carbs
863g
100%
Vitamin A
1285µg
100%
Vitamin B12
0.4µg
6.6%
Vitamin B6
0.4mg
20.9%
Vitamin C
24mg
41%
Vitamin D
3µg
1%
Vitamin E
6mg
31%
Vitamin K
15µg
19%
Calcium
270mg
27%
Fiber
32g
100%
Folate (food)
251µg
N/A
Folate equivalent (total)
2331µg
100%
Folic acid
1222µg
N/A
Iron
38mg
100%
Magnesium
198mg
50%
Monounsaturated
39g
N/A
Niacin (B3)
47mg
100%
Phosphorus
1370mg
100%
Polyunsaturated
9g
N/A
Potassium
1869mg
53%
Riboflavin (B2)
4mg
100%
Sodium
195mg
8%
Sugars, added
226g
N/A
Thiamin (B1)
6mg
100%
Trans
6g
N/A
Zinc
6mg
39%