Persimmon Coffee Cake

Persimmon Coffee Cake

Now’s the season for people like me, who love persimmons. Unlike so many other fruits, you can only get persimmons (where I live anyway) for a limited time, which makes them all the more special.

I eat them plain - to me they taste like a cross between mango and plum. I also chop them up for homemade salsa. And I bake with them too. Check out these recipes:

persimmon muffins

persimmon salsa

persimmon salsa

persimmon bread

Here’s my latest venture: I cut up a large, ripe fuyu persimmon and added it to a coffee cake recipe (I usually use apples or blueberries). I adjusted the flavors, just a bit and voila! Another good dessert:

Persimmon Coffee Cake

Streusel:

• 1/4 pound unsalted butter

• 1/4 cup granulated sugar

• 1/4 cup packed brown sugar

• 1-1/4 cups all-purpose flour

• 1 teaspoon ground cinnamon

Melt the butter and set it aside to cool. Place the sugar, brown sugar, flour, cinnamon and nutmeg in a bowl and mix until well blended. Pour in the butter and blend it in. Let stand for 4-5 minutes, then crumble the mixture using your fingers. Set aside.

Cake:

• 1/2 cup butter, melted and cooled

• 2 cups all-purpose flour

• 1/2 cup sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 cup milk

• 1-1/2 teaspoons vanilla extract

• 1-2 fuyu persimmons, chopped

Preheat the oven to 350F. Lightly grease a 9-inch springform pan. Melt the butter and set it aside to cool. Combine the flour, sugar, baking powder, baking soda and salt in the bowl of an electric mixer and mix on low speed until evenly combined. In another bowl, combine the eggs, milk, melted butter and vanilla extract. Pour the liquid ingredients into the dry ones and mix on low speed for 1-2 minutes, or until smooth and thoroughly blended. Spoon the batter into the prepared cake pan. Top with the persimmon pieces. Cover with the streusel. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes. Remove the outer ring from the pan and let the cake cool completely.

Makes one cake, 8-10 servings

Persimmon Salsa

I’m continuing my search for some new nibbles for our New Year’s Eve hors d’oeuvres fest — and found a definite!

Persimmon salsa (I’m fortunate to have found some lovely persimmons in the market).

This is a yes because not only is it delicious, it’s also quick and easy to make and so colorful and inviting for a celebration.

Btw — this is also a nice side dish with grilled meat, fish or chicken. And maybe even useful for a Superbowl party — don’t pass this by!

PERSIMMON SALSA

• 2 Fuyu persimmons

• 2 tablespoons chopped fresh mint

• 2-3 teaspoons finely chopped chili pepper

• 1/2 cup chopped red onion

• 1 teaspoon very finely grated lime zest

• 2 tablespoons lime juice

• 1 tablespoon olive oil

• 1 tablespoon honey

• salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, chili pepper, red onion and lime zest and mix to distribute the ingredients. Pour in the lime juice, olive oil and honey, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Some like it hot

Do you think that so many SuperBowl foods are hot and spicy because football weather is often so cold, snowy and blowy? And maybe eating things like Buffalo wings and Chili makes us feel warm and cozy as we watch the men running around outside?

Or maybe it's that spicy food is energizing and that helps make the game more exciting?

Whatever the reason, a lot of people serve at least one spicy item during the event.

Here's mine: a persimmon salsa with serrano peppers and lime juice to add a little kick to your menu. Best with corn chips.

Persimmon Salsa

• 2 Fuyu persimmons
• 2 tablespoons chopped fresh mint
• 2 teaspoons finely chopped serrano or jalapeno pepper
• 2 medium scallions, chopped
• 1 large garlic clove, finely chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 2 tablespoons lime juice
• salt to taste

Chop the persimmons into small pieces and place them in a bowl. Add the mint, serrano pepper, scallions and garlic clove. Pour in the olive oil and toss the ingredients. Add the honey and lime juice, sprinkle with salt and toss the ingredients. Let rest for at least 30 minutes before serving.

Makes about 2-1/2 cups 

Can you guess what this is?

It resembles a yellowish tomato, is as crisp as a new-crop apple and tastes like a sweet pumpkin.

This:

You guessed it: a Fuyu persimmon, now in season and at your supermarket if you're lucky and the produce manager ordered some. Buy them soon -- unlike strawberries and asparagus, which used to be seasonal items but are now always available, you can only get persimmons for a short time.

If you aren't familiar with persimmons you should know there are several kinds. Check out my article at The Jewish Week, where I explain the differences.

Because the Fuyu variety is sturdy, you can use it for salads and salsas. But I processed some to a fare-thee-well in my food processor and used the pulp to make this fabulous, moist and gently spicy cake, which got rave reviews from one and all. This is a good snack but also, dressed up a bit with ice cream or sorbet, makes a simple and lovely dessert too.

Here's what the cake looks like:

Here's the recipe:

PERSIMMON COFFEE CAKE

• 2-1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 2 Fuyu persimmons (1 cup pureed pulp)
• 12 tablespoons butter
• 3 large eggs
• 1 cup plain yogurt
• 2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Lightly grease a 10-inch bundt pan. Place the flour with one teaspoon baking soda, the baking powder, cinnamon, nutmeg and salt in a bowl and whisk to distribute the ingredients evenly. Chop the persimmons and puree them in a food processor. Place the pulp in a bowl and add the remaining teaspoon baking soda. Mix the ingredients and set aside. Place the butter and eggs in the bowl of an electric mixer. Beat at medium speed for 2-3 minutes or until the butter mixture is smooth and creamy. Add the flour mixture in parts, alternating with the yogurt, then the persimmon puree. Stir in the vanilla extract. Spoon the batter into the bundt pan. Bake for 45-50 minutes or until a cake tester inserted into the center comes out clean. Let cool in the pan for 15 minutes, then invert onto a cake rack to cool completely.

Note: adding some of the baking soda to the persimmon pulp keeps the cake tender and crumbly; otherwise the texture will be too dense and "wet." 

Makes one cake; 12-16 servings