Ingredients for Persimmon Black Walnut Cake
- Sugar
- ¼ cup melted unsalted butter
- Milk
- 1 cup persimmon pulp (about 2 medium persimmons, pureed)
- 1 large egg
- Flour
- Baking Powder
- Baking Soda
- Salt
- Cinnamon
- Ground Cloves
- Black Walnut
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How to Make Persimmon Black Walnut Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, and ¾ cup granulated sugar.
- In a separate bowl, combine the wet ingredients: 1 cup persimmon pulp (about 2 medium persimmons, pureed), ½ cup buttermilk, ¼ cup melted unsalted butter, and 1 large egg.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Stir in 1 cup black walnuts, coarsely chopped.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
100g
Fat
22g
Carbs
14g
