03/05/2026
Autumn has truly arrived and with it comes persimmon season - fresh, sweet, and ready to enjoy straight from the orchard. 🌳🍊
Here’s a simple autumn recipe that brings out their natural sweetness beautifully.
🍰 Persimmon Upside Down Yogurt Cake
8 tablespoons, or 1 stick, butter, divided
1/2 cup light brown sugar
2 ripe fuyu persimmons, peeled and thinly sliced
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1/2 cup plain yogurt
👩🍳 Preheat the oven to 350 F. Place half of the butter in a 9-inch springform cake pan. Place the pan in the oven for 2 minutes to melt the butter. Spread the melted butter evenly over the bottom of the pan, and then sprinkle the brown sugar evenly over the butter.
🍊 Place the persimmon slices in overlapping concentric circles on the mixture, and then set the pan aside.
🥣 In a medium bowl, combine the flour, baking powder, baking soda and salt and whisk to mix. In a stand mixer or a bowl with an electric mixer, beat the remaining half stick of butter until creamy.
Add the sugar and beat until light and fluffy, about 2 minutes.
🥚 Beat in the eggs until smooth, scrape down and beat briefly. Beat in the flour mixture, and when the flour is just incorporated, beat in the yogurt until smooth.
🥘 Dollop the batter evenly over the persimmon, spreading it evenly to the edges of the pan. Bake for 30-35 minutes.
🍰 Cool the cake for 5 minutes on a rack then place a plate on top of the cake and flip to invert the cake.
Enjoy. 🧡
