Try something new this holiday season with this super EASY Persimmon Pumpkin Pudding Cake. Basic and humble from the outside, but full of flavor, spice and holiday happiness on the inside.
Persimmons- who’s tried them? Love ’em, hate ’em? No clue what a persimmon even is? Don’t worry, I didn’t know much about persimmons until this year either.
So, there are two kinds of persimmons (actually, there are more, but there are two well-known types that you’re likely to find in the market).
- Fuyu Persimmon (used here)- short, round and fat, these persimmons are considered the “apples of Asia” as they are crunchy.
- Hachiya Persimmon- shaped like an acorn, these persimmons are sweeter and soften like a tomato when ripe. Typically used in baking.
Now, if you’re wondering why I didn’t use Hachiya persimmons for this recipe, it’s simple- I already had Fuyu persimmons sitting on my kitchen counter and I really didn’t want to run back out to the market. Given that Fuyu persimmons are less juicy than Hachiya persimmons, I knew that I probably wasn’t going to get much pulp, either.
This was, what I like to call, a winin’ it recipe. This Persimmon Pumpkin Pudding Cake would either turn out delicious or turn out a total disaster. Lucky for us, it was the former. AND, I didn’t have to deal with straining persimmon pulp or boiling persimmons or anything like that. Basically, I peeled the skin off the persimmons, tossed them in my high-speed mini food processor, and blended those puppies until completely smooth.
So easy, you guys.
Unfortunately, I did not have enough persimmons to get me enough persimmon puree, so I improvised with the next best thing… pumpkin puree!
The rest of the story? Totally boring. All that’s important is that this Persimmon Pumpkin Pudding Cake is seriously unbelievable! So basic and humble from the outside, but full of flavor and spice and holiday happiness on the inside.
I think you’ll love it 🙂
Speaking of holiday happiness- next week is Thanksgiving. How did that happen?
Persimmon and Pumpkin Pudding Cake
- Preheat oven to 350 degrees F.
- Peel persimmons and chop into chunks. Transfer to a high speed blender or food processor and process until smooth and fully blended (note- I did not strain through a mesh strainer).
- Place the persimmon pulp, pumpkin puree and sugar into a large mixing bowl. Mix well. Beat the eggs in with the persimmon mixture.
- In a seperate, smaller bowl, whisk together the buttermilk and the baking soda. Transfer to the persimmon mixture and stir to combine.
- In a separate mixing bowl sift together the flour, baking powder, cinnamon and salt. Slowly add to the persimmon pumpkin batter and stir well to combine. Add the heavy cream and mix well.
- Grease a 9" x 13" baking dish with the butter. Stir any remain butter in with the batter.
- Pour the batter into prepared baking dish and bake until toothpick inserted into the center comes out clean (approximately 50 minutes to 1 hour).
- Set aside to cool and serve with whipped cream, if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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