Perfect Fall Recipe: Persimmon-Walnut Coffee Cake
Hello coffee lovers, and welcome to my recipe article! Today, I’m excited to share with you a unique and delicious twist on the classic coffee cake: Persimmon-Walnut Coffee Cake.
Are you tired of the same old boring coffee cakes that you find at the grocery store or your local bakery? Do you want to try something new and exciting that will make your taste buds dance with joy? Then look no further, because this recipe is perfect for you.
My recipe for Persimmon-Walnut Coffee Cake combines the sweet and earthy flavors of ripe hachiya persimmons and walnuts with warm cinnamon and sugar, all folded together in a moist and fluffy cake.
But why should you care about persimmons or walnuts or cinnamon for your coffee cake? Well, let me tell you a little bit more about the magic of these ingredients.
First of all, persimmons add a fruity sweetness to the cake that is unmatched by any other fruit. They have a unique texture that provides an almost creamy mouthfeel when baked into baked goods like this coffee cake. Secondly, walnuts deliver a satisfying crunch and earthy flavor which complements the sweetness of the persimmons perfectly. And last but not least, cinnamon brings a subtle spiciness that adds warmth and depth to the cake’s taste profile.
So if you’re ready to take your coffee cake game to the next level, then let’s dive into this recipe!
Why You’ll Love This Recipe
Are you a fan of coffee cake? Do you love the distinct flavor of walnuts combined with sweet and juicy persimmons? Then, you are in for a real treat! This Persimmon-Walnut Coffee Cake Recipe is just what you need to satisfy that sweet craving while sipping your favorite cup of coffee.
What makes this recipe stand out from other cake recipes is the perfect balance of flavors between the persimmon and walnut. The sweetness of ripe Hachiya persimmons blends perfectly with the earthy and nutty taste of fresh, crunchy walnuts. The blend of spices, cinnamon, and vanilla enhances the taste and aroma, giving it an extra flavorful twist.
The texture of this cake is moist and dense due to the addition of sour cream, which also accentuates the sweetness of the persimmons. Each bite melts in your mouth, filled with crunchy bits of walnuts and a burst of sweetness from the fruit. The top of the cake has a sandy crumble texture formed by butter that gives it an irresistible crunch.
Moreover, this recipe is effortless to make, taking less than 20 minutes to assemble, leaving the oven to do most of the work. You can easily substitute some ingredients or vary them up depending on your preferences without affecting the overall outcome.
In conclusion, if you are looking for a delicious fruit-based cake recipe with a twist, then Persimmon-Walnut Coffee Cake is exactly what you need! Give this recipe a try and discover how much more enjoyable your coffee time can be!
Ingredient List
Before we get started, it’s important to gather all the ingredients needed for this Persimmon-Walnut Coffee Cake Recipe. Here are the ingredients you’ll need:
Dry Ingredients:
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
Wet Ingredients:
- 3 ripe Hachiya persimmons (about 1 3/4 lbs)
- 1 cup of white sugar
- 1/2 cup of olive oil
- 2 eggs, beaten
- 3/4 cup of sour cream
- 1 tablespoon of vanilla extract
Topping:
- 1/2 cup of all-purpose flour
- 1/2 cup of packed light brown sugar
- 4 tablespoons of butter, cut into small pieces
- 1 cup of roughly chopped walnuts
It’s important to have all your ingredients measured and ready before starting the recipe to avoid any confusion and ensure that the process runs smoothly.
The Recipe How-To
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan and set aside.
Step 2: Mix together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/4 teaspoon salt in a large bowl.
Step 3: In a separate bowl, beat together 2 eggs and 1 cup sugar until the mixture is light and creamy. Add in 1/2 cup unsalted butter (melted), 3/4 cup sour cream, and 1 teaspoon vanilla extract. Mix well.
Step 4: Add the wet ingredients to the dry mixture in the large bowl. Stir gently until everything is combined.
Step 5: Fold in chopped walnuts and diced ripe hachiya persimmons that have been peeled and seeded. You will need about 3/4 cup of walnuts and two persimmons.
Step 6: Pour the batter into the prepared pan.
Step 7: To make the crumb topping, mix together 1/2 cup all-purpose flour, 1/2 cup light brown sugar, 1/2 cup white sugar, and 4 tablespoons cold butter (cut into chunks) in a small bowl with your hands until a loose sandy crumble forms.
Step 8: Sprinkle this mixture on top of the batter in the pan.
Step 9: Bake for approximately 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once done, remove it from the oven and let it cool for at least half an hour before serving.
This recipe perfectly combines cinnamon-spiced coffee cake with seasonal flavors of fresh ripe hachiya persimmons and crunchy walnuts. I highly recommend serving this with hot black coffee or chai tea.
Enjoy!
Substitutions and Variations
If you are feeling adventurous and want to put a spin on this Persimmon-Walnut Coffee Cake recipe, here are some substitutions and variations that you can try.
Firstly, instead of using walnuts, you can swap them out for other nuts such as almonds, pecans, pine nuts or hazelnuts. Each nut has a unique flavor profile that can enhance the cake’s taste.
If you prefer a gluten-free version, you can use almond flour in place of all-purpose flour to make the Persimmon Walnut cake. This will give the cake a denser texture and a slightly nuttier taste.
For those who love spice, adding ginger or nutmeg to the batter would complement the persimmons perfectly. You could also add cardamom or allspice for an even warmer flavor.
Another fun variation is to create a bundt cake instead of making it in a regular loaf pan. The bundt shape will create a visual impact and makes for a great table centerpiece. Plus, it’s easy to slice for serving guests.
If you are allergic or intolerant to dairy, try veganizing this recipe by using coconut oil instead of butter and unsweetened applesauce in place of sour cream. This makes the cake moist and lighter in texture while still retaining its delicious flavor.
Lastly, if you have an abundance of ripe persimmons from your tree or the farmer’s market, consider making persimmon pulp or pudding which are versatile ingredients for desserts recipes. This persimmon pulp could be spread on top of the coffee cake before baking or swirled in with brown sugar before topping with chopped walnuts.
Keep these substitutions and variations in mind when preparing Persimmon-Walnut Coffee Cake so that each time you make it, it can be tailored to suit your palate or dietary needs.
Serving and Pairing
Once your persimmon-walnut coffee cake is baked to golden perfection, you’ll want to serve it up with your favorite coffee or tea. The warm, cozy flavors in this cake make it the perfect accompaniment to a hot cup of coffee on a chilly morning.
You can also dress it up with some whipped cream or add a dollop of vanilla ice cream for a decadent dessert option. Alternatively, you could sprinkle some powdered sugar over the top for an elegant and impressive-looking finish.
If you’re looking to pair this cake with something else, consider serving it up with some fresh fruit. A handful of sliced strawberries or a sprinkling of blueberries on the side is sure to complement the cake’s sweetness and make for a well-rounded breakfast or brunch option. You could also serve it alongside some savory breakfast favorites like bacon or scrambled eggs.
Overall, this persimmon-walnut coffee cake recipe is versatile enough to be served in many different contexts, so have fun experimenting with different pairings and see what works best for you!
Make-Ahead, Storing and Reheating
The Persimmon-Walnut Coffee Cake is the perfect make-ahead dessert for those times when you’re running short on time. After baking and cooling the cake to room temperature, store it in an airtight container at room temperature for up to 3 days.
Reheating the cake is easy and makes it taste just as delicious as when it was freshly baked. Simply preheat your oven to 350°F (175°C), wrap the cake in aluminum foil and place it in the oven for 15-20 minutes, or until heated through.
Alternatively, you can wrap individual slices of cake tightly in plastic wrap and freeze them for up to 3 months. To defrost, simply let the slices thaw at room temperature for a few hours, and enjoy!
If you want to make this cake ahead of time, we recommend preparing the batter up to two days before baking it. Once the batter is made, store it refrigerated for up to two days before baking it in a greased pan at 350°F (175°C) for 40-45 minutes until golden brown.
This recipe can also be used for larger bundt cakes or even mini loaves if you’d like to make this treat more portable. Because persimmons are also great in savory dishes, try using any leftover pieces with roasted vegetables or salad greens.
Tips for Perfect Results
If you want to give the Persimmon-Walnut Coffee Cake recipe a try, there are a few things that you could do to improve your results. As an experienced barista, I have made this cake many times and have learned a lot along the way.
Firstly, when mixing the ingredients together, be sure not to overwork the batter. This will make the cake dense and lead to uneven baking. Instead, gently mix the ingredients until they are just combined. Also, when measuring out your flour, use a kitchen scale if possible for more accurate measurements.
It is also essential to pay attention to the amount of sugar used in this recipe. Too much sugar can cause the cake to become overly sweet and mask the flavor of the persimmons and walnuts. You can reduce the amount of sugar to half or one-third cup if you prefer it less sweet.
Another tip is to use fresh and ripe hachiya persimmons for this recipe. When ripe, these persimmons are soft and pulpy, making them perfect for baking. If you cannot find hachiya persimmons, fuyu persimmons can be used as well.
When it comes to baking temperature, preheat your oven at 350 degrees Fahrenheit before starting. This ensures that the temperature remains consistent throughout baking.
Lastly, when baking is complete, allow some time for the cake to cool completely before slicing into it. This will prevent it from falling apart and help it retain its shape for serving.
By following these tips, you can ensure that your Persimmon-Walnut Coffee Cake turns out as perfectly delicious as you imagined it would be!
Bottom Line
:
There’s something about a homemade coffee cake, especially when it features fresh and seasonal ingredients like persimmons and walnuts. This Persimmon-Walnut Coffee Cake recipe is perfect for any occasion, whether it’s a cozy breakfast with family or a festive brunch with friends.
With its moist, tender crumb and the delicate sweetness of ripe persimmons, this cake will bring you joy in every bite. The crunchy walnuts add texture and nuttiness that complement the overall flavor profile.
In addition to being delicious, this cake is also easy to make and can be whipped up in no time. You only need a few basic ingredients that you probably already have on hand. Plus, the recipe is versatile and forgiving, allowing you to adjust and personalize it to your liking.
So why not treat yourself to a slice of Persimmon-Walnut Coffee Cake today? And while you’re at it, why not share the love and make an extra one for your loved ones?
Remember, a homemade cake not only feeds your body but also nourishes your soul. It evokes memories, creates connections, and spreads happiness. And who doesn’t need more of that in their life?
Thank you for reading this article, and happy baking!
Persimmon-Walnut Coffee Cake Recipe
Ingredients
- 4 fresh very ripe hachiya persimmons (~1 3/4 lbs) or 1 cup applesauce
- 1/3 cup packed light brown sugar
- 1 tablespoon all-purpose flour
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 cup sour cream
WALNUT STREUSEL
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350F.
- Grease and flour a 9" springform pan.
- Mix brown sugar and 1 Tbs flour in a small bowl.
- Press persimmons into a pulp into the bowl and mix.
- (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
- In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
- Mix in sugar and vanilla.
- Add eggs, one at a time, beating after each.
- Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
- (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
- Pour persimmon mixture into this crust.
- Carefully spoon remaining batter in small mounds to cover persimmon mixture.
- For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
- Cut in butter until mixture resembles course crumbs.
- Stir in walnuts.
- Sprinkle this over your batter.
- Bake about 1 hour or until toothpick inserted into the center comes out clean.
- The filling will sink as the cake bakes.
- Cool in pan on a rack for 10 minutes.
- Remove springform sides.
- Let cool completely on rack.
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