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Lighter Sticky Caramel Persimmon Upside-Down Cake

persimmon upside-down cake - featured image
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A lighter version of a classic persimmon upside-down cake, featuring a sticky caramel topping, tender persimmon slices, and a fluffy cake made with Greek yogurt. Perfect for fall gatherings and capturing the essence of the season.

Ingredients

Scale
  • 1/4 cup unsalted butter (for caramel)
  • 1/2 cup packed light brown sugar
  • 2 tablespoons honey
  • Pinch of sea salt
  • 3–4 ripe Fuyu persimmons, peeled and sliced into 1/4-inch rounds
  • 1 tablespoon lemon juice
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup plain Greek yogurt (full-fat or 2%)
  • 1 ripe Fuyu persimmon, peeled and mashed (about 1/3 cup)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Cut a round of parchment paper to fit the bottom of a 9-inch cake pan.
  2. Make the caramel topping: In a small saucepan over medium heat, melt 1/4 cup butter. Add 1/2 cup packed brown sugar, 2 tablespoons honey, and a pinch of salt. Stir constantly until the sugar dissolves and the mixture is smooth and bubbling gently, about 2-3 minutes. Pour the caramel into the bottom of the prepared cake pan and tilt to spread evenly. Set aside to cool slightly.
  3. Prepare the persimmons: Peel 3-4 Fuyu persimmons and slice into even 1/4-inch rounds. Toss gently with 1 tablespoon lemon juice. Arrange the slices in concentric circles over the caramel in the pan, overlapping slightly.
  4. Mix the dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon nutmeg. Set aside.
  5. Cream the butter and sugar: In a large mixing bowl, beat 1/2 cup softened butter and 1/2 cup granulated sugar together until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
  6. Add the eggs and vanilla: Beat in 2 room-temperature eggs one at a time, mixing well after each addition. Add 1 teaspoon vanilla extract and mix until combined.
  7. Alternate adding dry ingredients and yogurt: With the mixer on low speed, add about one-third of the dry ingredients, mixing just until combined. Add half of the Greek yogurt, mixing gently. Repeat with another third of the dry ingredients, the remaining yogurt, and finish with the last of the dry ingredients. Stop mixing as soon as the flour disappears.
  8. Fold in the mashed persimmon: Using a rubber spatula, gently fold in the mashed persimmon until evenly distributed throughout the batter.
  9. Assemble and bake: Spoon the batter carefully over the arranged persimmons in the pan. Spread evenly without disturbing the fruit pattern. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Cool: Place the pan on a cooling rack and let it cool for exactly 10 minutes. Set a timer.
  11. Flip: After 10 minutes, run a thin knife around the edge of the pan to loosen the cake. Place a serving plate upside-down on top of the pan. Using oven mitts, hold the pan and plate together firmly and flip them over in one confident motion. Lift the pan off gently. If any persimmon slices stick, nudge them back into place with a spatula.
  12. Cool completely before serving: Let the cake cool for at least 30 minutes before slicing.

Notes

Use ripe Fuyu persimmons that yield slightly to pressure. Don’t skip the parchment paper for easy release. The cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. For dairy-free, use plant-based butter and coconut yogurt.

Nutrition

Keywords: persimmon upside-down cake, lighter cake, fall dessert, caramel cake, persimmon recipe, easy cake

Find it online: https://goldensimmer.com/lighter-sticky-caramel-persimmon-upside-down-cake-best-easy-recipe/