Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Unsalted butter - plus

  2. 2 tablespoons 30ml Unsalted butter - plus

  3. 3/4 cup 148g / 5 1/5oz Unsalted butter - at room temperature

  4. 1/4 cup 40g / 1.4oz Dark brown sugar

  5. 3 cups 438g / 15oz Chopped peeled Fuyu persimmons

  6. 2 tablespoons 30ml Fresh lemon juice

  7. 2 tablespoons 30ml Cornstarch

  8. 1/4 cup 59ml Water

  9. 1 cup 160g / 5.6oz Light brown sugar

  10. 3 cups 594g / 20oz Eggs (large)

  11. 4 cups 250g / 8.8oz Bleached all-purpose flour

  12. 1 teaspoon 5ml Baking powder

  13. 1 teaspoon 5ml Baking soda

  14. 1 1/2 teaspoons 7 1/2ml Ground cinnamon

  15. 1/4 teaspoon 1 1/3ml Salt

  16. 1 1/2 cups 355ml Buttermilk

  17. 1 teaspoon 5ml Pure vanilla extract

  18. 1/2 cup 80g / 2.8oz Light brown sugar - (firmly packed)

  19. 2 cups 396g / 13oz Confectioners' sugar

  20. 2 tablespoons 30ml Dark Karo syrup

  21. 2 tablespoons 30ml Milk

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size nonreactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm. This recipe yields one 10-inch cake: 12 servings.


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