Print

Best Sticky Caramel Persimmon Upside-Down Cake Recipe

persimmon upside-down cake - featured image
Print Recipe

A tender, spiced upside-down cake featuring jammy Fuyu persimmon slices and a glossy caramel topping. This fall favorite comes together in about an hour with simple ingredients and is perfect for gatherings or cozy weekends.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), cut into pieces
  • 3/4 cup packed brown sugar (light or dark)
  • 2 tablespoons honey or maple syrup
  • 1/4 teaspoon salt
  • 3–4 ripe but firm Fuyu persimmons, peeled and sliced into 1/4-inch rounds (about 1 1/2 cups sliced)
  • 1 1/2 cups all-purpose flour (or substitute 1/2 cup with whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 3/4 cup granulated sugar (or coconut sugar)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice, let sit 5 minutes)
  • 1/4 cup plain Greek yogurt or sour cream (full-fat preferred)

Instructions

  1. Preheat oven to 350°F (175°C) and position a rack in the center.
  2. Make the caramel topping: In a 10-inch cast iron skillet over medium heat, melt 1/2 cup butter until foaming (about 2 minutes). Sprinkle 3/4 cup brown sugar evenly over the butter. Add 2 tablespoons honey and 1/4 teaspoon salt. Stir gently with a wooden spoon until combined and bubbling (2-3 minutes). Remove from heat and let cool for 5 minutes.
  3. Arrange the persimmons: Peel and slice persimmons into 1/4-inch rounds. Arrange slices in concentric circles over the caramel, overlapping slightly. Do not press down.
  4. Mix dry ingredients: In a medium bowl, whisk together 1 1/2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/4 teaspoon ginger (if using), and 1/4 teaspoon salt. Set aside.
  5. Cream butter and sugar: In a large bowl, beat 1/2 cup softened butter and 3/4 cup granulated sugar together until light and fluffy (3-4 minutes with electric mixer on medium speed). Scrape down sides halfway through.
  6. Add eggs and vanilla: Add 2 eggs one at a time, beating well after each addition (about 30 seconds each). Add 1 teaspoon vanilla extract and beat until combined.
  7. Alternate dry and wet ingredients: With mixer on low, add about one-third of flour mixture, then half of buttermilk, then another third of flour, then remaining buttermilk, then last of flour. Mix just until combined after each addition. Fold in 1/4 cup Greek yogurt or sour cream with a rubber spatula until just incorporated.
  8. Assemble and bake: Spoon batter in dollops over persimmon layer, then gently spread evenly with an offset spatula. Bake for 35-40 minutes, or until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly pressed.
  9. The flip: Let cake cool in skillet for exactly 10 minutes. Run a knife around edge to loosen. Place a large serving plate (with a lip) upside down over skillet. Carefully but confidently flip skillet over. Let sit for 30 seconds before lifting skillet. If any persimmon slices stick, nudge them back into place.
  10. Cool completely: Let cake cool on plate for at least 30 minutes before slicing.

Notes

Use Fuyu persimmons only; Hachiya are too soft. Let cake cool exactly 10 minutes before flipping to prevent sticking. For best texture, use room temperature ingredients. If caramel sticks, warm skillet on low heat for 30-60 seconds to loosen. The cake tastes even better the next day as flavors meld.

Nutrition

Keywords: persimmon upside-down cake, sticky caramel cake, fall dessert, persimmon recipe, upside-down cake, cast iron skillet cake

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