Thursday, December 10, 2009

Recipe for Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons

Low-Sugar Whole Wheat and Oatmeal  Spice Cake with Fuyu Persimmons
Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons.
(Kalyn's Kitchen is part of Holiday 2009 at Oprah.com, and this is one of the recipes being featured there. Welcome to anyone visiting from Oprah.com!)

This cake may look similar to the Low-Sugar and Whole Wheat Apple-Pear Cake I made for Thanksgiving, but it has oatmeal for more fiber and a slightly more whole grain texture. More important, persimmons are only in season from late October through late December, so I recommend making this before it's too late. (And after this I still have one more recipe to share that I made with the persimmons that came in the mail; thanks again to Andrea from Rookie Cookery for helping me have fun experimenting with persimmons!)

I used what I call "oatmeal crumbs" in this cake, but you can also use rolled oats right out of the package. To make the crumbs, I put oatmeal in the food processor and blend it, then I keep the crumbs in the freezer to use in baking, and as a binder in meatloaf or meatballs.

Mix all the dry ingredients and spices. I used mostly Splenda with just a little brown sugar for this cake, but you could use all Splenda if you wanted even less sugar.

I used my food processor to grate the persimmons until I had 2 cups grated persimmons. Aren't they pretty; I love the color.

Stir the two cups of grated persimmon into the batter, mixing until all the persimmon is evenly distributed into the dry ingredients.

Then measusure 1/2 cup pecans, chop with a chef's knife and stir those into the mixture of dry ingredients and grated persimmon.

Whis together the eggs, canola oil, buttermilk, and vanilla.

Stir the wet ingredients into the dry ingredient mixture, and gently stir until it's well combined.

Sspread the mixture into a 9 inch X 9 inch cake pan.

Bake at 350F/175C for 35 minutes, or until the cake is firm and a toothpick comes out clean.


Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons
(Makes about 9 small servings, recipe created by Kalyn with inspiration from Garden Harvest Cake, inspired by Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman.

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 Stevia-in-the-Raw Granulated Sweetener or Splenda (or use sugar if you don't care about having a low-sugar cake)
2 T brown sugar (or use 2 T more Splenda if you want even less sugar)
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 (about 5-6 persimmons)
1/2 cup chopped pecans
2 eggs, beaten
1/4 cup canola oil
1/4 cup buttermilk
1 T vanilla

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, Splenda, brown sugar, cinnamon, nutmeg, cloves, 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, canola 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.

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South Beach Suggestions:
Using less sugar, whole wheat flour, and oatmeal all make this cake better for the South Beach Diet than traditional cakes, but with 2 cups of fruit, this is still a relatively sweet cake, so I'd consider it a "once-in-a-while treat" for phase 2 or phase 3 for South Beach dieters. I used a light version of real whipped cream in a can on my cake; the brand I chose had only 1 gram of sugar in 2 T of whipped cream.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Cakes with Persimmons:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Persimmon Pudding Cake ~ Simply Recipes
Hachiya Persimmon Cake ~ Fresh Approach Cooking
Spiced Persimmon Cake with Dates and Lemon Glaze ~ Andrea Meyers
Persimmon Spice Cake ~ What's For Lunch Honey?
Fuyu Persimmon Cake ~ Kirbie Cravings
Fuyu Persimmon Bundt ~ The Food Librarian
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosures:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon! counter customizable free hit

This cake with Fuyu Persimmons is my entry for Weekend Herb Blogging, sponsored by Haalo from Cook (almost) Anything At Least Once and hosted this week by Laurie from Mediterranean Cooking in Alaska. You can write about any herb, vegetable, or plant ingredient, so check the Rules for Weekend Herb Blogging and join the fun.
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25 comments:

Joanne said...

How delicious! I'm loving your use of persimmons lately. Sounds like a great cake.

Maya said...

Hi Kalyn:
Great recipe! I would like to substitute splenda with apple sauce - any idea on the measurements? Thanks!

Kalyn said...

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.

Winnie said...

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!

Winnie said...

Oh, and I meant to tell you that I just love your new holiday-inspired header! Just noticed it and it's adorable!

Kalyn said...

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!

Cookin' Canuck said...

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.

Lydia (The Perfect Pantry) said...

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.

Kalyn said...

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?

Food Fascination said...

I've never cooked a persimmons. Can't wait to try this!!!
thx!
Gracie

Matt said...

Persimmons can be found regularly in Rancho Market and any of the Russian/Armenian stores (Europa, Arbat, European Tastees.

Kalyn said...

Matt, thanks. Sounds like I need to try a few places and find them.

ejm said...

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

Kalyn said...

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!

ejm said...

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.

Kalyn said...

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.

tigerfish said...

Sounds and looks really good. Great idea to add persimmons in the cake.

ejm said...

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

Kalyn said...

Tigerfish, thanks. I liked it very much and I'm not really a cake eater.

Elizabeth, thanks for the guava tips!

FdP said...

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!

Kalyn said...

That's fun. Glad it worked.

******* :-) said...

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!

Kalyn Denny said...

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.

Auntie Patti, Uncle Kyle, and Cousin Kaylin said...

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!!

Henriette said...

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.

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