Oatmeal Spice Persimmon Cake
(This is an old cake recipe with flour that has been removed from the site. I’m keeping the printer-friendly version here in case someone is looking for it who was a fan of the recipe.)
Ingredients
- 1 cup white whole wheat flour
- 1/2 cup oatmeal crumbs or rolled oats (oatmeal crumbs that have been buzzed in the food processor will give a finer crumb to the cake)
- 3/4 cup + 2 T Monkfruit Sweetener
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves (cloves are a strong flavor, some people may prefer to leave out)
- 1 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 cups grated Fuyu persimmon (see notes)
- 1/2 cup chopped pecans
- 2 eggs, beaten
- 1/4 cup avocado oil (see notes)
- 1/4 cup buttermilk
Instructions
- Preheat oven to 350F/175C.
- Spray a 9″ x 9″ cake pan with non-stick spray. (You could probably use a round cake pan for this recipe as well.)
- In a large bowl, combine flour, oatmeal crumbs, Monkfruit sweetener, cinnamon, nutmeg, cloves (if using), baking soda, and salt.
- Peel persimmons and grate using a food processor or hand grater until you have two cups of grated persimmon.
- Then stir the persimmon into the dry ingredients until it’s evenly distributed in the mixture.
- Measure 1/2 cup pecans and chop with a chef’s knife, then stir pecans into the dry ingredient mixture.
- Whisk together eggs, oil, buttermilk, and vanilla until well combined, then pour the wet ingredients into the dry ingredients and stir together.
- Pour the batter into cake pan and press down with a spoon so the surface is even.
- Bake cake about 35 minutes, or until the top is firm and springs back when touched, and a toothpick inserted into the cake comes out clean.
- Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.
Notes
I love Monkfruit Sweetener (affiliate link), but use any no-calorie sweetener you prefer.
I would use Avocado Oil, but use any vegetable oil you prefer.
Two cups of grated persimmon is about about 5-6 persimmons.
Recipe created by Kalyn with inspiration from Garden Harvest Cake.
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31 Comments on “Oatmeal Spice Persimmon Cake”
Can I used puréed persimmon that I have frozen instead of grating them? Thanks!
Sorry to be slow to answer, I was at the movies. I’m not completely sure since I haven’t ever frozen persimmon, but I think that might work if you squeeze out some of the liquid from the persimmon.
Yummy!! Wasn’t sure if it was necessary to peel the persimmons? This was my first time working with them. I did end up peeling them just in case…
Glad you liked it! I don’t think they have to be peeled, it’s just a preference.
How about if I use sour cream instead of buttermilk? And carrots for the persimmons? I'll be lacking moisture but is that all? What should Io? Add milk? By the way I'm in Mesa, AZ. ( PHX. ) persimmons grow here also, but not common. They must be the Hachiya variety because I tried one off the tree years ago , it looked so good but had to spit it out. Horrible, I'd try em again, cooked of course:).
I'm not a good enough baker to know what would happen if you sub different ingredients like that. But this Garden Harvest Cake has both carrots and butter milk (and no persimmons!) so you might like it instead.
And the Hachiya persimmons are pretty horrible raw, agree!
Yes, there are persimmon trees in Southern California. Many people have them in their yards and never use them. I substitute persimmons for pumpkin in various recipes. Seems to work out fine.this cake sounds delicious.
This reminds me of my grandmother's recipe. She is no longer with us but I have great memories of her persimmon tree and delicious cakes. I can't wait for Fall!!
Truthfully, I have no idea how it would work to substitute other ingredients. I'd probably look on the left under Low Sugar Desserts and try a different recipe.
Can pumpkin or another fresh fruit be substituted for the persimmon — such as ripe pears or peaches? Or even canned fruit?
Thanks and heal fast!
That's fun. Glad it worked.
OK, I confess that I did not have persimmons, but the recipe was too tempting, so I turned it into… a carrot cake. I substituted molasses for brown sugar to increase moisture (I assume persimmons are moister than shredded carrots) and egg substitute for eggs. I am sure it's not the same as the persimmon cake, but let me tell you, it's the best recipe for carrot cake I found so far!
Tigerfish, thanks. I liked it very much and I'm not really a cake eater.
Elizabeth, thanks for the guava tips!
Thank you, Kalyn; I'll keep my eyes open for Fuyu persimmons. (I'm not sure that the "soft runny" aspect of the other kind is completely appealing.)
Ah, guavas. I adore guavas. But I've only had really good fresh guavas when we were in India years ago. The little Mexican(??) guavas we can get here are fine once they're cooked (with a little sugar) but because the guavas have been picked so green and allowed to ripen off the tree, they're not great in their raw state and lack the sweetness crispness they should have.
If you do find guavas in your fruit store, only buy them if they are particularly fragrant. You should be able to smell them from across the aisle. (I LOVE the scent of guavas!)
-Elizabeth
Sounds and looks really good. Great idea to add persimmons in the cake.
Elizabeth, the ones I've been experimenting with are fresh Fuyu persimmons. They should be bright orange and firm but not hard. I would describe the flavor as halfway between an apple and a mango. They are much less sweet than oranges. Fuyu persimmons can be eaten raw or cooked, but Hachiya persimmons are usually cooked (and they taste terrible until they are completely soft, almost runny. Have fun if you try them! I don't think I've ever had fresh guava.
I feel pretty certain that persimmons are readily available in several stores, Kalyn. Because I've never tried them, I confess I just haven't really looked.
If I do find them, how do I to tell if they're good persimmons or not? (I presume you are getting fresh persimmons rather than dried?)
And the flavour? Am I incorrect that they are reminiscent of oranges?
-Elizabeth
P.S. Speaking of imported fruit, we recently bought some guavas at our favourite South American grocery store. My husband made the most brilliant guava ice cream. It's intensely flavoured of guava and even though it's made with 10% cream AND sugar, I don't feel even remotely concerned about having it because a couple of tablespoons in a little saucer is plenty.
Elizabeth, I must say I am quite a fan of persimmons now that I've had so much fun experimenting with them. I bet you would love them if you can find them there. Matt in the previous comments has given me some ideas where to look in Utah!
Wow. This cake looks beautiful! I don't think I have ever tried persimmons before, although I've seen them in the Asian grocery stores.
I love the idea of serving the cake with yoghurt!
-Elizabeth
Matt, thanks. Sounds like I need to try a few places and find them.
Persimmons can be found regularly in Rancho Market and any of the Russian/Armenian stores (Europa, Arbat, European Tastees.
I've never cooked a persimmons. Can't wait to try this!!!
thx!
Gracie
Dara, we need to start nagging the Utah grocers to get them. I'm going to check Liberty Heights Fresh to see if they have any.
Lydia, one more persimmon recipe to come still! Glad you are liking them. I wonder if persimmons are mostly in California and Florida?
I love the variety of recipes you've made with this box of persimmons. They seem to work well in both sweet and savory recipes. Next year I'm going to try to find these here in the northeast.
I wish that I still had some of those persimmons left because I would love to try this cake. I'm bookmarking it for the next time I come across some persimmons.
Winnie, I never see persimmons here either, but next year I'll look harder for them! The headers are designed by my uber-talented brother Rand, he is the greatest!
Oh, and I meant to tell you that I just love your new holiday-inspired header! Just noticed it and it's adorable!
YUM! I am desperate to get persimmons so I can try your awesome recipes, but I have yet to find them where I live 🙁
Sounds delicious though!
Joanne, thanks. I am hooked on persimmons. One more persimmon recipe to come!
Maya, I haven't used applesauce as a baking ingredient, so I don't know. Be sure to take into consideration that you're adding more liquid, because the splenda is a big part of the dry ingredients.
Hi Kalyn:
Great recipe! I would like to substitute splenda with apple sauce – any idea on the measurements? Thanks!
How delicious! I'm loving your use of persimmons lately. Sounds like a great cake.