Delicious Persimmon Upside-Down Cake Recipe

Ingredients

• 0.25 cup brown sugar
• 3 tablespoons margarine
• 4 large ripe persimmons, peeled and sliced
• 1 cup white sugar
• 0.5 cup butter, softened
• 2 cups persimmon pulp
• 2 cups sifted all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground cloves
• 0.25 teaspoon salt
• 0.5 cup chopped pecans
• 0.5 teaspoon lemon zest

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan thoroughly.
2. In the prepared pan, combine brown sugar and margarine; place in the preheated oven until the mixture melts and bubbles, approximately 5 minutes. Remove the pan and carefully arrange persimmon slices in a single layer. Set aside to cool slightly.
3. In a large bowl, beat white sugar and butter together using an electric mixer until the mixture is light and fluffy, achieving a noticeably lighter color. Incorporate the persimmon pulp into the mixture.
4. In a separate large bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet batter, stirring until just combined; note that the batter will be stiff. Stir in pecans and lemon zest for added flavor. Carefully spoon the batter over the arranged persimmon slices in the pan.
5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, which should take about 30 minutes. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving platter.

Nutrition

• Calories: 514 kcal
• Fat Content: 21 g
• Fiber Content: 3 g
• Sugar Content: 32 g
• Sodium Content: 484 mg
• Protein Content: 5 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 81 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g