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!
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.
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.