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.
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
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.