Sunday, November 18, 2012

Persimmon Spice Tea Cake

This little cake is a perfect mid-morning snack. It also keeps surprisingly well. It makes 1 bundt cake or cut it in half for 1 loaf pan.

One year ago: Fennel Frond Pesto
Two years ago: Pomegranate and Fennel Salsa Quinoa
Three years ago: Red Velvet Cupcakes

Persimmon Spice Tea Cake (from Desserts for Breakfast)

2 cups (280 gr) AP flour
3/4 tspn salt
1 1/2 tspn baking powder
1/2 tspn baking soda
1 tspn ground cinnamon
2 tspn freshly ground nutmeg
1/4 tspn ground cloves
255 gr persimmon puree (3 - 4 ripe persimmons, skinned, seeded, and blitzed in a food processor)
1 cup vegetable oil
1 1/3 cups (270 gr) sugar
3 eggs
powdered sugar

1. Preheat oven to 325 degrees F. Grease and flour cake pans and set aside.
2. In a bowl, whisk to combine the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
3. In a separate bowl, whisk together the persimmon puree, vegetable oil, and sugar until well-combined. Add in the eggs one at a time, whisking well after each addition. Gradually add in the dry ingredients, stirring just until combined. Do not overmix.
4. Pour the batter into the prepared pan. Bake for 50 - 60 minutes, until a toothpick inserted into the center of the cake comes out cleanly.
5. Remove from oven and let cool for 10 minutes before removing from the pan, and let the cake cool completely on a wire rack. Dust with powdered sugar before serving.

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