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  1. PERSIMMON AND CINNAMON CRUMB CAKE

  2. 1 teaspoon plus 2 tablespoons plus 3/4 cup unsalted butter, room temperature

  3. 1/4 cup dark brown sugar

  4. 3 cups chopped peeled Fuyu persimmons

  5. 2 tablespoons fresh lemon juice

  6. 2 tablespoons cornstarch

  7. 1/4 cup water

  8. 1 cup light brown sugar

  9. 3 large eggs

  10. 4 cups bleached all-purpose flour

  11. 1 teaspoon baking powder

  12. 1 teaspoon baking soda

  13. 1 1/2 teaspoons ground cinnamon

  14. 1/4 teaspoon salt

  15. 1 1/2 cups buttermilk

  16. 1 teaspoon pure vanilla extract

  17. 1/2 cup firmly packed light brown sugar

  18. 2 cups confectioners' sugar

  19. 2 tablespoons dark Karo syrup

  20. 2 tablespoons milk

  21. 350 degrees F. Grease a

  22. 13 by 9 by 2-inch

  23. rectangle pan with 1 teaspoon of the butter.

  24. In a medium-size nonreactive saucepan, melt 2 tablespoons of the

  25. butter. Add the brown sugar, persimmons, and the lemon juice. Saut

  26. 2 to 3 minutes, or until softened. In a small bowl,

  27. dissolve the cornstarch in the water. Add to the persimmon mixture

  28. and cook, stirring, until it thickens, about 2 minutes. Remove from

  29. the heat let cool completely. In a large mixing bowl, cream 1/4

  30. 1 stick

  31. 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

  32. flour, the baking powder, baking soda, 1 teaspoon of the cinnamon,

  33. and the salt. Add the flour mixture, buttermilk, and vanilla to

  34. the butter mixture and beat with the electric mixer until everything

  35. is incorporated. In another medium-size mixing bowl, combine the

  36. 1/4 cup (1/2 stick) butter, the remaining

  37. 1/2 cup flour,

  38. 1/2 cup brown sugar, and the remaining

  39. 1/4 teaspoon

  40. cinnamon. Using your hands, combine the mixture until it resembles

  41. fine crumbs. Spread half of the batter in the prepared pan. Spread

  42. the persimmon mixture over the batter. Drop heaping spoonfuls of

  43. the remaining batter over the persimmon mixture, about 1-inch apart.

  44. Sprinkle the crumb mixture evenly over the surface. Put the cake

  45. 30 to

  46. minutes. Remove from the oven and let cool slightly. In a medium-size

  47. mixing bowl, whisk together the confectioners' sugar, dark Karo,

  48. and milk until smooth. Drizzle the frosting over the top of the

  49. coffee cake. Cut into slices and serve warm. Yield: 10-inch cake:

  50. 12 servings

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