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Persimmon Upside Down Cake Slice

A delicious and visually stunning dessert featuring a fluffy cake topped with caramelized Fuyu persimmons, perfect for any occasion.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Baking, Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the topping
  • 1/4 cup unsalted butter Melted for preparing the pan.
  • 2/3 cup packed light brown sugar
  • 3 medium Fuyu persimmons, firm-ripe, peeled and sliced into 1/4-inch rounds Arranged for topping.
For the cake
  • 1 1/2 cups all-purpose flour, spooned and leveled
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk, at room temperature

Method
 

Preparation
  1. Preheat your oven to 350°F. Prepare a 9-inch round cake pan by melting 1/4 cup butter in it over low heat on the stovetop or in the microwave.
  2. Evenly sprinkle the brown sugar over the melted butter and stir briefly to combine.
  3. Arrange the sliced Fuyu persimmons in a single decorative layer over the sugar mixture.
Mixing Dry Ingredients
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and ginger until well combined.
Preparing the Cake Batter
  1. In a separate large bowl, beat the softened butter and granulated sugar with a hand mixer on medium speed until light and fluffy.
  2. Beat in the eggs, one at a time, and mix in the vanilla extract.
  3. Gradually add the flour mixture in three additions, alternating with the buttermilk in two additions, and mix until just combined.
Assembling and Baking
  1. Carefully spoon the batter over the arranged persimmons in the pan, spreading it evenly without disturbing the fruit.
  2. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 10 minutes, then invert it onto a serving plate.
Serving
  1. Allow the cake to cool for at least 20 minutes before slicing and serving, optionally with whipped cream.

Notes

Ensure not to disturb the fruit layer while adding the batter. Overbaking can lead to a dry texture.