Easy Persimmon Spice Cake Recipe
Delicious persimmon spice cake that celebrates persimmon season.
Servings: 1 9 x 13 cake
Ingredients
- 4 fuyu persimmons - peeled
- 1 1/2 cups sugar
- 2 tablespoons cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons apple pie spice
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups flour
- 1/2 cup salted butter - melted
- 1 cup milk
- 3 eggs
For the salted caramel buttercream:
- 1/2 cup salted butter - room temperature
- 2 1/2 cups powdered sugar
- 1/8 teaspoon salt - more to taste
- 1/3 cup caramel syrup ice cream syrup
- 4 tablespoons milk
Optional Topping:
- Caramel sauce for drizzling on top
Instructions
- Pre-heat oven to 350 F.
- Add peeled persimmons to a blender or food processor and blend until smooth then add to a mixing bowl.
- Add sugar to persimmon puree with cinnamon, ginger, apple pie spice, vanilla extract, salt, baking powder, baking soda, flour, melted butter, milk and eggs and blend until a smooth batter forms.
- Pour into a greased 9 x 13 cake pan and bake for roughly 40 minutes or until the center of the cake feels baked through and springs back slightly when pressed on.
- Allow cake to cool completely.
- To make the frosting, add all of the ingredients in a mixing bowl and blend until smooth and silky.
- Frost cake with frosting and if desired drizzle cake with more caramel.
- Slice and enjoy.