Ingredients for Num Taloak Persimmon Coffee Cake Cambodia
- Vegetable Oil
- All Purpose Flour
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- ½ teaspoon salt
- 2 teaspoons baking powder
- Cinnamon
- 1 teaspoon vanilla extract
- Water
- Persimmons
- Walnuts
- Powdered Sugar
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How to Make Num Taloak Persimmon Coffee Cake Cambodia
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the mashed persimmons.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
107g
Fat
31g
Carbs
15g
