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
5377
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

Nutritional Facts

Total Fat
124g
100%
Sugar
79g
88%
Saturated Fat
19g
79%
Cholesterol
53mg
18%
Carbohydrate, by difference
931g
100%
Protein
126g
100%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
227mg
23%
Choline, total
85mg
20%
Copper, Cu
1mg
0%
Fiber, total dietary
64g
100%
Folate, total
1546µg
100%
Iron, Fe
47mg
100%
Magnesium, Mg
211mg
66%
Manganese, Mn
6mg
100%
Niacin
57mg
100%
Pantothenic acid
4mg
80%
Phosphorus, P
1219mg
100%
Riboflavin
5mg
100%
Selenium, Se
303µg
100%
Sodium, Na
1395mg
93%
Thiamin
7mg
100%
Water
119g
4%
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.