If you’ve never baked with persimmons, 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 perfect for dessert and even breakfast or brunch!

Persimmon cake on a marble board

**This post was originally published November 2014.  I’ve updated the recipe, text and photographs to include helpful information and step by step photos.

I look forward to fall every year for so many reasons, and persimmon season is one of them. They’re constantly in my fruit bowl to use in persimmon salad, red sangria or simply just to eat raw.

Of course, I also love incorporating it into my baking recipes, and this Persimmon Cake is a family favorite.

I make this recipe as often as possible during persimmon season, and I truly wish the season was longer. 🙂

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 cake ingredients

Ingredient notes

  • 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.

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.

How to make persimmon puree
How to make persimmon cake collage 1
How to make persimmon cake collage 2
How to make brown butter frosting collage
How to make persimmon cake collage 4
  1. Prepare the persimmon puree. Remove the tops from the persimmons.
  2. Scoop out the pulp and place in a bowl.
  3. Place the pulp in a food processor and process until smooth.
  4. Prepare the cake. Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
  5. Whisk the eggs, sugar and oil vigorously until frothy in a large bowl.
  6. Whisk in the milk, persimmon pulp, orange zest and vanilla extract until incorporated.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Remove the cooled cake from the pan and place on a serving plate, then frost the cake evenly.
  12. Decorate with persimmon collar and chopped pecans, if desired. Slice, serve and enjoy!
Persimmon cake sliced into squares

FAQs

What can I do with persimmon fruit?

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.

What do persimmons taste like?

Persimmons are very sweet, and the flavor is a cross between orange and mango with honey and floral notes.

How do you puree persimmons?

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.

Which persimmons are best for baking?

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.

How do you store persimmon 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

  • 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.
  • 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!
Close up of persimmon cake on serving board

More cake recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below or tag me @flavorthemoments on Instagram!

Persimmon cake on a marble board

Persimmon Cake with Brown Butter Orange Frosting

Servings: 12 servings
Prep Time: 20 mins
Cook Time: 35 mins
Additional Time: 30 mins
Total Time: 1 hr 25 mins
Persimmon Cake with Brown Butter Orange Frosting is dense, moist and full of flavor! It's a delicious, versatile cake that's perfect for dessert, holidays and even breakfast and brunch!
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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 aside
    1 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

Calories: 372kcal, Carbohydrates: 49g, Protein: 4g, Fat: 18g, Saturated Fat: 7g, Cholesterol: 53mg, Sodium: 152mg, Potassium: 117mg, Fiber: 1g, Sugar: 28g, Vitamin A: 311IU, Vitamin C: 14mg, Calcium: 58mg, Iron: 2mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
Keyword: persimmon cake, persimmon cake recipes
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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