Persimmon Coffee Cake and NaBloPoMo

Posted on: November 1, 2009

I have some exciting news for you; I’ve decided to participate in National Blog Posting Month!  This means that for the month of November I will be, or at least desperately trying, to post every single day.  Yes, that’s right, every single day.  It’s a daunting and big challenge for me, but one that I am determined to accomplish.  I’m walking into the next 29 days blindly (maybe I should’ve come up with a time lined plan), but I guarantee there will be a lot of recipes, good food, disasters, and above all, behind the scenes chaos.

To start off I want to share with you a recipe for Persimmon Coffee Cake.  This was my first time baking with persimmons, but I think it went pretty well.  Persimmons are actually one of my favorite fruits.  The secret to falling in love with them is to know how to eat them.

 

Remove the middle white part as it is hard to digest. 

There are two main varieties: Hongshi, 홍시 and Dangam, 단감. Hongshi, also known by its Japanese name, Hachiya, is eaten when very, very ripe.  The fruit should be extremely soft with an almost translucent skin. The insides ooze out like jelly with opened.  It cannot be eaten like a normal fruit, when hard, because it is very astringent and tannic.  It will taste similar to those stringy bits from a banana’s peel.  However, you can also eat these dried. In Korea, Hongshi trees are common.  We have a couple of trees at my house as well.  Every year we set aside a few to ripe.  The rest we peel and string to eat as Ggotgam, 꽃갚, which means flower persimmon.  Dangam, also known as Fuyu, is wider and squatter.  It is eaten peeled when hard.  It is not as sweet and juicy as other types of fruit, but enjoyed for its subtleness.  I love both varieties, and practically live off them throughout the fall and winter.

This coffee cake is made with ripe Hongshi persimmons.  I was disappointed that the fruit’s flavor didn’t carry through all that strongly, but it was moist and sweet throughout.  It could be a good way to introduce persimmons to those who don’t know or are afraid to try them!

Persimmon Coffee Cake

Adapted from Better Homes and Gardens: New Cookbook

1 ¾ cup whole wheat or all purpose flour
½ cup sugar
5 tablespoons butter
½ cup chopped walnuts, or nut of choice
½ teaspoon nutmeg
1 ½ teaspoon baking powder
½ teaspoon baking soda
2 eggs
1 cup persimmon puree (6 small very ripe Hongshi persimmons)

Preheat oven to 375 degrees F.

Combine the flour, sugar, and 4 tablespoons of butter until it forms into a loose, sandy, crumble.  Remove ½ cup of the mixture and add the last tablespoon of butter, ¼ cup of the chopped nuts, and nutmeg.  Set aside.

To the remaining crumb mixture, add the baking powder and baking soda.  Then mix in the eggs and persimmon puree until combined.

In a well greased 9x9x2 inch baking pan or two 4¾ x 2½ inch loaf pans, pour in the batter.  Sprinkle the crumb mixture evenly on top.  Bake for 30 to 35 minutes.

*If the top starts to burn, as mine did, place a sheet of aluminum foil on top.

14 comments

  • hungry dog

    This sounds incredible! I have some persimmons to use right now, but they are Fuyu. Next time I have some hachiyas I am definitely making this.

  • Shannalee

    Excited to have you posting every day this month, and this cake looks gorgeous/delicious!

  • betty

    blogging everyday WOW that’s a big commitment i’m dreading even the thought of it >_<

  • El

    That’s quite a commitment. If the rest of your posts are anything like this cake I can’t wait!

  • Sarah Jio

    Hi Jessica, I’m posting about your fabulous persimmon cake on my Glamour magazine blog, Vitamin G, tomorrow. Just FYI! I’ll be linking back. Thanks for the inspiration!

  • Emily

    Go Jess! And thanks for the tips on persimmons. I have never bought one because i have no idea what I’m looking for. Now I do!

  • food librarian

    Oh, that photo of the drying persimmons is so beautiful. Your cake looks great! I can’t wait to try them. When my fuyu persimmons get soft, I scoop out the pulp and freeze it. I think I’ll to make it into this! Thanks for popping by my blog. Yours is beautiful!! – mary

  • babycakes

    hongshis are my favorite!!! i like them better than dangam. i have been seeing so many more persimmons (dangams) in ny lately. its so odd seeing them in the states because not many americans eat/like them. (at least that i know of). i cant believe i tots missed this post! this looks SOO good. <3

  • Persimmon Coffee Cake @ simmiecakes

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  • veronica

    i would have never thought to put persimmon in coffee cake! my favorite photo is the peeled persimmons tied to red balloon string, is that a traditional Korean decoration? What is the significance?

  • Millie

    Your cake looks delicious, I love persimmon, and I was always looking for recipes, but I could never find any until I came across this website. I googled persimmon recipes, and that’s how I found this website. Everyone enjoyed the cake at my party.

  • Jessica

    Millie- I’m so glad you liked it! I love persimmons and wish I knew more ways on how to cook with it.

  • Charity

    Heya! I’m at work browsing your blog from my new apple iphone!

    Just wanted to say I love reading your blog and look forward to all your posts!
    Keep up the outstanding work!

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