Comments on: Persimmon Coffee Cake and NaBloPoMo

By: veronica

veronica — Fri, 29 Jan 2010 19:17:46 +0000

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?

By: Persimmon Coffee Cake @ simmiecakes

Persimmon Coffee Cake @ simmiecakes — Wed, 13 Jan 2010 23:56:27 +0000

[...] adapted from Jessica’s Dinner Party [...]

By: babycakes

babycakes — Mon, 09 Nov 2009 22:50:31 +0000

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

By: food librarian

food librarian — Thu, 05 Nov 2009 23:47:33 +0000

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

By: Emily

Emily — Tue, 03 Nov 2009 16:47:35 +0000

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!

By: Sarah Jio

Sarah Jio — Tue, 03 Nov 2009 03:44:10 +0000

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!

By: El

El — Mon, 02 Nov 2009 16:04:14 +0000

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

By: betty

betty — Sun, 01 Nov 2009 22:41:36 +0000

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

By: Shannalee

Shannalee — Sun, 01 Nov 2009 12:21:30 +0000

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

By: hungry dog

hungry dog — Sun, 01 Nov 2009 01:35:26 +0000

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.