There are several persimmon recipes on this blog, but this one is my favorite.
When you think of an upside-down cake, the first thing that may come to mind is a pineapple upside-down cake. Why not make a persimmon upside-down cake? The cake is very appealing and super moist. Anyone will love and enjoy making this easy upside-down persimmon cake.
You will also love these persimmon recipes.
Persimmon Upside-Down Cake With Bacardi Coconut Rum.
Here are all the ingredients You Will Need.
Baking Powder
Persimmon
Almond Essence
Maraschino Cherries
Bacardi Rum
Vanilla Extract
Unsalted Butter
All-purpose flour
Nutmeg
Brown Sugar
Eggs
Persimmon Preserve
Persimmon Upside-Down Cake with Bacardi Coconut Rum.
Another interesting way to use persimmon fruits when they are in season. This Persimmon Upside-Down Cake is perfect for any holiday season or just as a dessert after supper. It's sweet, moist and flavorful. You will enjoy making this master mind of a cake.
Equipment
- 2 Bowls
- Mixer or Whisk
- 3 Baking Pans (4 Inches)
- Spoon
- Cutting Board
- Knife
Ingredients
The Cake Batter
- 1 Stick Unsalted Butter
- ½ cup Brown Sugar
- 1 cup All-purpose Flour
- 2 Medium Eggs
- ½ cup Orange Juice
- 2 tbsp Bacardi Coconut Rum
- 1 tsp Nutmeg, grated
- 2 tbsp Persimmon Marmalade Preserve (see my blog for recipe)
- ½ tsp Vanilla Extract
- 1 tsp Salt
- ½ tsp Vanilla Extract
- 2 tbsp Baking Powder
The Downlow Of The Upside-Down
- 1 large Pesrsimmon Fruit
- 3 tbsp Unsalted Butter
- 3 tbsp Brown Sugar
- 2 whole Maraschino Cherries
Instructions
Lets Prepare The Cake Batter
- In a bowl add butter and sugar.
- Cream butter and sugar using a hand mixer. My mixer broke so I had to improvise using a whisk. Whisk until the sugar dissolves and smoothly creams with the butter.
- To the sugar mixture, add your eggs, vanilla extract, almond extract, and orange Juice.
- Mix very well until all ingredients are uniform.
- Pour the Bacardi Coconut Rum to the batter.
- In a bowl, sift flour and baking powder.
- Slowly incorporated the flour mixture into the wet ingredients using a spoon.
- Use the spoon to mix ingredients until the cake mixture is smooth.
- Add the persimmon marmalade preserve to the cake batter mixture.
- The addition of the persimmon marmalade is optional. This will not change the flavor or texture of the cake significantly. The persimmon preserve is for added flavor and texture.
- Turn on oven to heat at 350°F
The Downlow Of The Upside-Down -Preparing The Baking Pan
- Add about 1 tbsp of butter to each baking pan.
- Over low flame, heat butter until melted.
- To the melted butter add 1 tablespoon of brown sugar
- Peel the persimmon. Cut fruit in half and thinly slice persimmon into wedges. These wedges will be used the form a layered pattern onto the buttery sweet base of the pan.
- Cut Mariachino cherries in half. Place the half cherry into the center of each of the 3 pans, with the rounded end down first.
- Layer each wedge onto the butter and sugar layer around the centered cherry in each baking pan.
- Pour the cake mixture into the persimmon layered pan. Gently tap each pan onto a hard surface to get batter into every crevices.
- On a baking tray, place the 3 baking pans with cake mixture. Pour warm water around the cake pan up to 1 inch up the side of the pans.
- Place in preheated oven and bake for 45 minutes. Be sure to check at the 30 minutes mark. Insert a knife or skewer down into the center. If the inserted knife comes out clean, remove pans from the oven. If not, leave it in the over for another 10 -15 minutes.
- Allow cake to cook down for 10 minutes. Gentle flip over onto a serving plate and gently tap to release from the pan.
Video
Notes
If you do have the 4 inches baking pan, a regular 8-inch pan will work just as well. Bear in mind that different types of ovens and the size of baking pans will vary with baking time. In addition, check at different times and test for doneness.
Persimmon Upside-Down Cake With Bacardi Coconut Rum
Persimmon Cake
The upside-down Persimmon Cake.
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This looks so delicious!😋 Can’t wait to try!
These looks amazing! I’ll be trying these out for sure
That looks absolutely mouth watering. I would love to make this over the Christmas break!
Wow—that sounds SO good! I also love how you took pics of the ingredients. It took some of the guesswork out of the recipe.
Why have I never thought about putting rum in my upside-down cake before?!? Seems genius! Thank you for sharing this. Your presentation is always so beautiful!
~ Andrea | acaponeconnection.com