If you haven’t tried persimmon in desserts, you’re truly missing out—and that’s exactly why this Persimmon Pudding Cake with Nuts Recipe is such a gem. It’s a warm, comforting treat packed with cozy spices and the natural sweetness of ripe persimmons, all elevated with crunchy nuts. Believe me, this cake is the perfect fall or winter dessert, and once you taste it, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Rich Flavor Profile: The sweet persimmon pulp balances beautifully with warm spices and nuts for an irresistible taste.
- Moist and Tender Texture: This pudding cake is dense and chewy, but never dry, making every bite satisfying.
- Simple to Prepare: Few ingredients and straightforward steps—you don’t need to be a pro baker to succeed.
- Versatile for Any Occasion: Whether it’s a family gathering or a cozy night in, this cake shines every time.
Ingredients You’ll Need
The beauty of this Persimmon Pudding Cake with Nuts Recipe lies in the harmony between fresh persimmon pulp and warm, comforting spices. You’ll want to pick ripe persimmons that are soft and sweet for the best flavor, and I’ll share tips below to make sure you get the most out of each ingredient.
- Persimmon Pulp: Choose very ripe Hachiya persimmons—they should feel almost juicy and soft to the touch for perfect pulp consistency.
- Unsalted Butter: Melted butter enriches the batter, adding moisture and flavor without overpowering the persimmon taste.
- Eggs: They help bind everything together, giving structure while keeping the cake tender.
- Brown Sugar: Adds a subtle caramel note, complementing the persimmons wonderfully.
- Granulated Sugar: Balances sweetness with a clean finish; if you want, you can adjust the amount to your liking.
- Vanilla Extract: Just a splash adds that warm, homey aroma that brings all the flavors together.
- All-Purpose Flour: The base that gives the pudding cake its body—no fancy flours needed here.
- Baking Powder: Provides just the right lift to keep the cake pleasantly dense but not heavy.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Ground Cinnamon: A comforting spice that partners flawlessly with persimmons and nuts.
- Chopped Walnuts or Pecans (Optional): Nuts add a delightful crunch and earthy flavor; I love pecans for their buttery taste.
Variations
This Persimmon Pudding Cake with Nuts Recipe is quite the crowd-pleaser, but I’m all about making it your own. Here are a few ways I like to tweak things depending on the mood or ingredients on hand.
- Nut-Free Version: When I want to keep it allergy-friendly, I simply skip the nuts and add a handful of raisins or dried cranberries for chewy bites.
- Different Nuts: I’ve swapped walnuts for pecans or even toasted hazelnuts; each brings a slightly different flavor that I enjoy experimenting with.
- Spice It Up: Sometimes I add a pinch of nutmeg or ginger for extra warmth, especially around the holidays.
- Gluten-Free Adaptation: Using a 1:1 gluten-free flour blend works surprisingly well—just expect a slightly different crumb texture.
How to Make Persimmon Pudding Cake with Nuts Recipe
Step 1: Prepare and Puree Your Persimmons
First things first: preheat your oven to 350°F and grease a 13 x 9-inch glass baking dish. Then, it’s time to get to know your persimmons! Remove the stems and cut the fruit in half. Scoop out the luscious flesh—watch out for black seeds—and pulse it briefly with a blender. This breaks up seed casings without turning the pulp into liquid. You’ll want exactly 2 cups of this gorgeous orange pulp for the cake. I learned that measuring precisely here makes a big difference in the cake’s texture.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together the persimmon pulp, melted butter, eggs, both sugars, and vanilla extract. I love using a whisk here because it helps combine everything quickly, especially the melted butter with the eggs, without overworking the batter.
Step 3: Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking powder, cinnamon, and salt. Sifting is key here—it makes sure the raising agent and spices are evenly distributed and prevents lumps, which can be a common hiccup with this cake.
Step 4: Bring It All Together
Gently sift or add the dry mix into the wet ingredients, then stir by hand just until combined—the batter will be lumpy, and that’s perfect. Overmixing will make your pudding cake tough, so resist the urge! Now fold in the chopped nuts if you’re using them, and pour the batter evenly into your prepared pan.
Step 5: Bake to Perfection
Bake the cake for 45 to 55 minutes, but start checking around 45. Use a toothpick inserted into the center—clean means done! If you notice the edges browning too fast, loosely tent the cake with foil to finish baking without burning. I’ve done this trick countless times and it saves the day every time.
This cake is lovely served warm with vanilla ice cream or a dollop of whipped cream. It’s my favorite way to enjoy it, especially on chilly evenings.
Pro Tips for Making Persimmon Pudding Cake with Nuts Recipe
- Choosing Persimmons: Use ripe Hachiya persimmons—the softer and sweeter, the better—otherwise the pulp can be astringent.
- Avoid Overmixing: Stir your batter just enough to combine dry and wet ingredients; overworking the batter toughens the cake.
- Cover if Edges Brown Too Fast: Tent the cake with foil midway to keep it from burning while baking through.
- Nut Selection: Toast your nuts lightly before adding to boost their flavor and crunch in the cake.
How to Serve Persimmon Pudding Cake with Nuts Recipe
Garnishes
I love topping this cake with a scoop of good-quality vanilla ice cream or freshly whipped cream—both add a creamy contrast to the dense, spiced pudding cake. For special occasions, a quick dusting of powdered sugar and a sprinkle of chopped nuts can make it look extra inviting.
Side Dishes
Pair your Persimmon Pudding Cake with a cup of strong black coffee or a warm chai tea latte. If you’re serving it for dessert, a simple fruit salad or a light green salad with citrus vinaigrette balances the sweetness nicely.
Creative Ways to Present
For holiday dinners, I like to cut the pudding cake into neat squares and arrange them on a platter dotted with fresh pomegranate seeds and mint leaves—it adds a festive pop of color and flavor. Individual servings in small ramekins topped with nuts and a drizzle of caramel sauce have also been a huge hit with guests!
Make Ahead and Storage
Storing Leftovers
Once cooled, I wrap leftovers tightly in plastic wrap or store them in an airtight container and keep them in the fridge. The pudding cake stays moist and flavorful for up to 4 days—sometimes, it actually tastes even better the next day!
Freezing
I’ve frozen individual portions of this cake by wrapping them tightly in plastic and then foil—works like a charm. When thawed overnight in the fridge, the texture remains moist, and you still get that cozy persimmon flavor without any loss.
Reheating
Reheat slices gently in the microwave for about 20-30 seconds or in a low oven (around 300°F) wrapped in foil until warmed through. I find that serving warm really enhances the spices and softness, especially if you add a scoop of cold vanilla ice cream on top.
FAQs
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Can I use a different type of persimmon for this pudding cake?
While you can use other persimmon varieties, Hachiya persimmons are ideal because they become very soft and sweet when ripe, which creates the perfect pulp for this cake. Non-astringent varieties like Fuyu are firmer and less sweet, which may affect the texture and flavor negatively.
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What if I don’t have nuts—can I skip them?
Absolutely! The nuts are optional and mainly add crunch and flavor contrast. If you skip them, you still get a delicious and moist pudding cake. Alternatively, you can add dried fruits like raisins or cranberries if you want extra texture.
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How do I know when the Persimmon Pudding Cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Keep an eye on the edges, and if they brown too quickly, cover loosely with foil to prevent burning while the inside finishes baking.
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Can I make this recipe vegan?
To make a vegan version, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan butter or coconut oil instead of regular butter. The texture may vary slightly but it still turns out delicious.
Final Thoughts
I absolutely love how this Persimmon Pudding Cake with Nuts Recipe brings out the subtle sweetness and spice of persimmons in such a cozy form. When I first tried making persimmon desserts, I struggled with getting the texture just right, but this recipe is foolproof once you follow these steps. My family goes crazy for it every time—there’s something about that nutty crunch combined with the dense, moist cake that just feels like a warm hug. Seriously, if you’re looking for a new favorite dessert to take you through the cooler months, give this one a try. I promise, you won’t regret it.
Print
Persimmon Pudding Cake with Nuts Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 70 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Persimmon Pudding Recipe is a dense, moist, and chewy spiced pudding cake made from ripe persimmon fruit, enriched with warm cinnamon and a hint of vanilla. Perfectly balanced with the crunch of chopped nuts and a comforting sweetness, it’s an ideal autumn dessert to serve with vanilla ice cream or whipped cream.
Ingredients
Persimmon Pulp
- 2 cups (500ml) persimmon pulp (about 3 large, 4 medium, or 6 small fruits)
Wet Ingredients
- 4 Tbsp (60ml) melted unsalted butter
- 2 large eggs
- 1 cup (200g) brown sugar (lightly packed)
- 1 cup (200g) granulated sugar
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
Optional
- 1 cup (125g) chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch glass baking pan thoroughly to prevent sticking.
- Prepare Persimmon Pulp: Remove the stems from the persimmons and cut them in half. Take out any hard black seeds, then scoop out the flesh with a spoon. Using a stand or handheld blender, pulse the fruit a few times to break up the seed casings and create a smooth pulp. Measure out 2 cups of this pulp for the recipe.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the persimmon pulp, melted butter, eggs, brown sugar, granulated sugar, and vanilla extract until fully combined.
- Combine Dry Ingredients: In a separate bowl, toss the all-purpose flour, baking powder, salt, and ground cinnamon together. This ensures even distribution of the leavening and spices.
- Make the Batter: Sift the dry flour mixture into the wet ingredients bowl. Stir by hand gently until just combined; the batter will be slightly lumpy. Fold in the chopped walnuts or pecans if using.
- Bake: Pour the batter evenly into the prepared baking pan. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. If the edges brown too quickly during baking, loosely cover the pan with foil to prevent burning while the center finishes cooking.
- Serve: Allow the pudding to cool slightly before serving. Enjoy warm with vanilla ice cream or whipped cream for a cozy dessert experience.
Notes
- This recipe yields a dense, moist, and chewy spiced pudding cake that highlights the unique flavor of persimmon fruit.
- Using ripe and soft persimmons is essential to get the best natural sweetness and texture.
- For a nut-free version, simply omit the chopped walnuts or pecans.
- Keep an eye on the baking time as oven temperatures vary; covering with foil helps prevent over-browning.
- Serving with ice cream or whipped cream complements the warm spices and moist texture beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 17 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 19 mg
