Persimmon Coffee Cake Recipe

Ingredients for Persimmon Coffee Cake

• 1 cup (2 sticks) softened butter
• 2 large eggs
• 1 cup sour cream
• 2 1/2 cups all-purpose flour
• Vanilla
• 2 teaspoons baking powder
• Persimmon Pulp
• 1/2 teaspoon salt
• 1 cup granulated sugar
• Pecans
• Cinnamon
• Brown Sugar

How to Make Persimmon Coffee Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or a Bundt pan.
2. In a large bowl, cream together 1 cup (2 sticks) softened butter, 1 cup granulated sugar, and 2 large eggs until light and fluffy.
3. Beat in 1 cup sour cream and 1 cup persimmon pulp (about 2 medium persimmons, pureed).
4. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. **Make the topping:** In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/4 cup chopped pecans or walnuts (optional), and 1/2 cup (1 stick) cold butter, cut into small pieces. Use your fingers or a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
7. Pour half of the batter into the prepared pan. Sprinkle half of the topping evenly over the batter.
8. Pour the remaining batter over the topping, and sprinkle with the remaining topping.
9. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven and the moisture content of the persimmons. If the top is browning too quickly, tent it loosely with foil.
10. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.