Persimmon Cake with Brown Butter Orange Frosting
If you’ve never baked with persimmons before, you’re in for a treat! This Persimmon Cake is dense, moist and full of flavor, with a heavenly brown butter orange frosting. It’s an easy fall dessert that’s great for any occasion!
Persimmons are a staple in my fruit bowl this time of year. I love slicing them and eating them raw like an apple, or adding them to salads like my persimmon salad and holiday salad.
They have a sweet, honey flavor that is wonderful in baked goods as well. My persimmon cookies and this Persimmon Cake are two of my favorite recipes!
This cake is moist yet dense, and is similar to carrot cake. It’s topped with a scrumptious brown butter orange frosting that makes this cake completely irresistible.
The best part is that the persimmon puree can be prepared up to a few days in advance to make this recipe go very quickly.
It’s a fabulous fall dessert that’s great for the holidays or any occasion. 🙂
Why you’ll love this recipe:
- This cake is dense and moist with big flavor! It’s great on its own or frosted with a luscious brown butter orange frosting.
- Persimmon cake is very versatile. It’s perfect for dessert, breakfast or brunch and special enough for holiday gatherings.
- This recipe is easy to make, and the persimmon pulp and brown butter may be prepped in advance to make the recipe go even faster.
- The cake may be changed up by adding dried fruit, fresh cranberries or nuts to the batter.
Recipe ingredients
Aside from the persimmons, this cake includes basic pantry staples.
- Persimmon. Both fuyu and hachiya persimmons may be used in this recipe, but I recommend using hachiya as they’re much larger and yield a lot more pulp. Be sure that they are very soft and ripe to ensure that the pulp may be scooped out easily. If you’re new this fruit, be sure to see my Persimmon Recipes post for more information.
- Olive oil. I love using olive oil in baking, but any oil will work in this recipe.
See the recipe card below for the full list of ingredients and quantities.
How to make this recipe
This persimmon cake recipe is one of the easiest cakes you’ll ever make. There are a few steps involved, but no special equipment is used aside from a food processor to make the persimmon pulp nice and smooth.
Pro tip: prepare the persimmon pulp and brown butter in advance to make the recipe go even faster.
See the recipe card below for full instructions.
- Prepare the persimmon puree. Remove the tops from the persimmons.
- Scoop out the pulp and place in a bowl.
- Place the pulp in a food processor and process until smooth.
- Prepare the cake. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Whisk the eggs, sugar and oil vigorously until frothy in a large bowl.
- Whisk in the milk, persimmon pulp, orange zest and vanilla extract until incorporated.
- Add the dry ingredients to the wet ingredients and stir until just combined, then pour the batter into a greased 8×8″ square baking pan and spread evenly.
- Bake for 30-35 minutes at 350 degrees or until puffed in the center and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
- Brown the butter. Place the butter in a small pan and cook over low heat until melted. Increase the heat to medium and cook until the butter browns and has a nutty aroma. Remove from heat and place in a medium bowl to cool.
- Once the butter has reached room temperature, add the powdered sugar, orange juice, zest, milk or cream, vanilla extract and pinch of salt to the bowl. Beat on low speed until incorporated, then increase to medium high and beat for 1-2 minutes or until smooth and creamy.
- Remove the cooled cake from the pan and place on a serving plate, then frost the cake evenly.
- Decorate with persimmon collar and chopped pecans, if desired. Slice, serve and enjoy!
Recipe FAQs
Fuyu persimmons are the most versatile — they may be eaten raw and added to salads, or used in baking. Hachiya persimmons are extremely astringent unless the pulp is very soft. Once soft and ripe, use in smoothies, cakes, cookies, bread pudding or smoothies.
Persimmons are very sweet, and the flavor is a cross between orange and mango with honey and floral notes.
It’s very easy to make persimmon pulp. Simply cut off the top of a very ripe persimmon, scoop out the pulp and process in a food processor until smooth.
Fuyu and hachiya persimmons may both be used in baking, but haciya persimmons are best to use as they’re bigger in size and yield a larger amount of pulp.
Store persimmon pulp in an air tight container in the refrigerator for 5-7 days, or freeze for up to 3 months.
Recipe notes
- Pro tip: prepare the persimmon pulp and brown butter in advance to make the recipe go even faster. Allow the brown butter to soften at room temperature before use.
- Total time above includes 30 minutes for the bars to cool before frosting.
- Store leftover bars in an air tight container and refrigerate. For best results, serve at room temperature.
- Persimmon puree may be frozen for up to 3 months. Simply thaw and it’s ready to use!
More cake recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Persimmon Cake with Brown Butter Orange Frosting
Ingredients
For the cake:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- 1/2 cup olive oil or your favorite oil
- 1 cup persimmon puree about 4-6 very soft, ripe hachiya persimmons (see notes)
- ¾ cup milk or your choice of non-dairy
- 1 tablespoon orange zest
- 1 teaspoon pure vanilla extract
For the frosting:
- 1 stick unsalted butter
- 1 1/2 cups powdered sugar sifted
- 1 teaspoon orange zest
- 1 tablespoon fresh orange juice
- 3 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
Instructions
Prepare the cake:
- Preheat the oven to 350 degrees. Spray an 8×8” square baking pan with cooking spray and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside1 3/4 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon salt
- In a large bowl, whisk the eggs, sugar, and oil vigorously until frothy, about 30 seconds.2 large eggs, ¾ cup granulated sugar, 1/2 cup olive oil
- Add the persimmon puree, milk, orange zest and vanilla extract and whisk until well combined.1 cup persimmon puree, ¾ cup milk, 1 tablespoon orange zest, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients and stir just until incorporated, then pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until puffed in the center and a toothpick inserted into the center comes out clean. Cool completely on a wire rack.
Prepare the frosting:
- While the cake bakes, brown the butter. Place the butter in a small saucepan and cook over low heat until the butter melts. Increase the heat to medium, and cook until the butter has browned and has a nutty aroma, about 5-10 minutes. Pour the butter into a medium bowl and allow to solidify to the consistency of softened butter before preparing the frosting.1 stick unsalted butter
- Add the powdered sugar, orange zest, juice, milk or cream, and vanilla to the browned butter and beat on medium speed with a hand mixer until smooth and creamy.1 1/2 cups powdered sugar, 1 teaspoon orange zest, 1 tablespoon fresh orange juice, 3 tablespoons milk or cream, 1 teaspoon pure vanilla extract
- When the bars have cooled, spread the frosting evenly over the bars and top with the persimmon collars and toasted pecans, if desired. Cut into 16 squares and enjoy!
Notes
- To make persimmon puree, cut off the tops of the persimmons and scoop out the pulp. Place the pulp into a food processor and process until smooth.
- Pro tip: prepare the persimmon pulp and brown butter in advance to make the recipe go even faster. Allow the brown butter to soften at room temperature before use.
- Persimmon puree may be frozen for up to 3 months. Simply thaw and it’s ready to use!
- Total time above includes 30 minutes for the bars to cool before frosting.
- Store leftover cake in an air tight container and refrigerate. For best results, serve at room temperature.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
72 Comments on “Persimmon Cake with Brown Butter Orange Frosting”
I expected a “persimmon cake,” but it’s really more of a very moist pudding; nevertheless it was delicious, as was the frosting. Personally, I like the cake without the frosting. I appreciate that ingredients and their amounts are listed under the instructions so that we don’t have to keep scrolling up and down between the two sections. This is the first recipe I’ve found presented this way. Thanks for sharing this yummy recipe Marcie!
Mine usually comes out more like a very moist cake but I have had people say that it was like a pudding! Nevertheless, I’m so glad that you enjoyed the recipe Jojo. Thank you for your feedback! 🙂
I doubled the recipe and cooked it in a 11×16 inch pan. The raw batter is delicious! I used canola oil. The recipe is very easy to follow and I love the browned butter frosting. I’ll serve tomorrow so will let you know how they taste. But baked up perfectly and am pretty sure they will be super yummy!
Thank you for sharing this great recipe!
I hope you enjoy it as much as we do! I’d love it if you can give the recipe a review — thank you! 🙂
I’m in the middle of making this right now!! It took about 50 minutes to bake. I used my 8×8 pan but the bars or cake is pretty tall, so I think next time is use a 9×13. My cake also kind of sunk in the middle, but I’m sure that won’t change the flavor lol. I’ve tried the frosting and it’s crazy good!!
I hope you enjoy the cake Angela and I’m glad you love the frosting! 🙂
Hi! Do you think this would do well as cupcakes/muffins or even mini cupcakes? It looks so good and I want to make breakfast cupcakes for a Christmas morning tea party for my daughters and I. I think they’d like the look of cupcakes versus a larger cake or bars
Hello! I think these would work well as cupcakes. I’m not sure how long the baking time would be however…probably check them after 20 minutes or so. I’d love to hear how it goes!
Thank you! I will let you know!
This turned out amazing. I doubled the quantity, replaced the oil with butter, just mashed the persimmons and baked for 15 mins more and it came out so good! Will save this recipe
I’m so glad to hear that you love the recipe and thanks for sharing your feedback!
I baked this cake exactly and for 35 minutes total. a toothpick came out clean. I just cut the edges off to frost and it is beyond moist, not even remotely cake like, even what a dense cake would be. just sort of wet oil like. I can’t imagine why or what it is supposed to be like. the frosting won’t help. what possibly went wrong… I can’t imagine ? I hate wasting it but it is just not edible as is, and since it is cooled I can’t bake it more. I wish I knew what I did wrong. I just read all of the comments and realized not one had actually tried it, just commented on how they looked. I thought they looked great too. has anyone made this and it turned out ?
Hi Magda — I’m really sorry that this didn’t work for you. I’ve made this so many times and have never had the problem that you described. I’m thinking that it simply wasn’t done, even though the toothpick came out clean. The cake is somewhat dense and moist, almost bread pudding like due to the texture of the persimmons.
Good brunch recipe. Added 3/4 cup extra puree and cooked a bit longer. Added cream cheese to frosting to bulk it up and cut the sweetness. Delicious!