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Persimmon Skillet Cake

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Persimmon Skillet Cake I have some exciting news……!

I wrote a recipe forFood Politic! I am now a seasonal contributor for their recipe column and it’s pretty exciting. I wrote about persimmons (of course) being in season, and while I was a bit nervous writing the article I think it was pretty great. I know Thanksgiving is one day away and it’s time to get into some serious grub. The only holiday we can eat as much as we want and not feel guilty. Make sure you eat and enjoy. Here is the recipe and a few pictures… Happy Thanksgiving!

Persimmon Skillet Cake Persimmon Skillet Cake Persimmon Skillet Cake Spread it just like butter

Persimmon Skillet Cake Persimmon Skillet Cake Recipe:
1.5 cup all-purpose flour
1 1/2 tsps. baking powder
¼ tsp. teaspoon fine salt
1 stick unsalted butter (room temperature)
½ stick salted butter
¾ cup granulated sugar
2 large eggs (room temperature)
1 tsp. vanilla extract
½ cup milk ( I used coconut)
1/3 cup dark-brown sugar
4 fuyu persimmons (cut into thick rounds)

 Recipe Directions: Preheat oven to 350 degrees. In a small bowl sift flour, baking powder, salt and set aside. In a large bowl using a mixer, beat butter and sugar until fluffy; add eggs and vanilla until combined. Slowly add dry ingredients and milk to the bowl in small batches. Mixing and alternating until all the ingredients are combined.

On medium heat in a 10 inch skillet melt ½ stick of butter and add brown sugar. Once the brown sugar has dissolved turn the stove off and add persimmons to the skillet, pour batter over persimmons and smooth evenly. Place skillet in the oven for 30-40 minutes or until cake is golden brown.

The cake is done once a tooth pick is stuck in the middle and comes out clean. The cake needs to cool for 5 minutes; once done work a knife around the sides of the cake (this will allow the cake to come out the skillet easily). Place a large plate over skillet and flip it. Let the cake cool completely and serve with a hot beverage

Persimmon Skillet Cake

Comments

  1. Kelly says

    Congrats, that is so exciting Shundara! Love skillet cakes and the persimmons look so pretty! My mom just got a case of persimmons the other day that she didn’t know if she could finish on her own so now we can try making this, thanks for sharing 🙂 Hope you have a wonderful Thanksgiving!

  2. Cailee says

    Oh YUM!! This looks amazing!! What a great idea to bring to a dinner party or other festive event!! THanks so much for sharing girl!! Happy Thanksgiving btw…hope you have a great day!

  4. Rika says

    We spent some time with my mom last weekend, it was her birthday. She offered a sack of fresh persimmons, which was from a local farm in Oregon and I forgot about them when I left. Oh pretty please, I want some persimmons! What a great idea to use them in desserts!