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Cozy Caramel Persimmon Upside-Down Cake: Best Easy Recipe

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A warm, sticky caramel persimmon upside-down cake that feels like a cozy blanket on a cold day. This easy recipe combines a soft, buttery cake with luscious, jammy persimmons and a perfectly balanced caramel topping.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, cut into pieces
  • 1 cup (200g) packed light brown sugar
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 3–4 ripe Fuyu persimmons, peeled and sliced into 1/4-inch rounds
  • 1 tablespoon lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Instructions

  1. Preheat oven to 350°F (175°C). Place a 9-inch cake pan on a baking sheet.
  2. In a small saucepan over medium heat, melt 1/2 cup unsalted butter. Add 1 cup packed light brown sugar and 1/4 cup heavy cream. Stir constantly until smooth and bubbly, about 2-3 minutes. Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of sea salt.
  3. Pour caramel into the bottom of the prepared cake pan. Tilt to spread evenly. Let cool for 5 minutes.
  4. Peel and slice persimmons into 1/4-inch rounds. Toss with 1 tablespoon lemon juice.
  5. Arrange persimmon slices over the warm caramel in a single, overlapping layer.
  6. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger (if using). Set aside.
  7. In a large bowl, beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  8. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
  9. With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until combined.
  10. Spoon batter over persimmons and spread evenly to edges.
  11. Bake for 35-40 minutes, until golden brown and a toothpick inserted in center comes out clean or with a few moist crumbs.
  12. Let cake cool in pan on a wire rack for exactly 10 minutes. Run a knife around the edge to loosen.
  13. Place serving plate upside down on top of pan. Carefully flip pan and plate together. Let pan sit on plate for 2-3 minutes, then slowly lift pan off. Nudge any stuck persimmon slices back into place.
  14. Serve warm or at room temperature.

Notes

Use Fuyu persimmons (firm but slightly soft). Do not overcook caramel; remove from heat as soon as bubbly. The 10-minute cooling time before flipping is critical. For dairy-free, use vegan butter and dairy-free cream. For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.

Nutrition

Keywords: persimmon upside-down cake, caramel persimmon cake, easy persimmon dessert, fall cake recipe, sticky caramel cake

Find it online: https://tastytuck.com/cozy-caramel-persimmon-upside-down-cake-best-easy-recipe/