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Persimmon Cake with Brown Butter Orange Frosting

Moist Persimmon Cake with Brown Butter Orange Frosting Delight

Experience the rich, sweet flavors of Persimmon Cake with Brown Butter Orange Frosting, a delightful dessert perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All Purpose Flour Provides structure.
  • 1 tbsp Baking Powder Ensure it's fresh for proper rise.
  • 1 tsp Baking Soda Assists in leavening and browning.
  • 1 tbsp Ground Cinnamon Adds warmth and spiciness.
  • 1/2 tsp Salt Enhances overall flavor.
  • 3 large Eggs Provides moisture and binding.
  • 1 cup Granulated Sugar Provides sweetness and moisture.
  • 1/2 cup Olive Oil Adds richness and moisture.
  • 1 cup Persimmon Puree Key flavor ingredient and moisture source.
  • 1/2 cup Milk Adds moisture.
  • 1 tbsp Orange Zest Adds citrus aroma and flavor.
  • 1 tsp Pure Vanilla Extract Enhances flavor complexity.
For the Frosting
  • 1/2 cup Unsalted Butter Base for frosting, providing creaminess.
  • 2 cups Powdered Sugar Provides sweetness and texture to frosting.
  • 1 tbsp Fresh Orange Juice Enhances orange flavor in frosting.
  • 1-2 tbsp Milk/Cream Adjusts frosting consistency.
  • 1 tsp Vanilla Extract Adds depth of flavor to frosting.

Equipment

  • oven
  • mixing bowls
  • Baking pan
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8” baking pan thoroughly.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
  4. In a large bowl, whisk your eggs, granulated sugar, and olive oil until frothy.
  5. Stir in the persimmon puree, milk, orange zest, and vanilla extract until combined.
  6. Gently fold the dry ingredients into the wet ingredients until just combined.
  7. Pour the mixture into the prepared baking pan and distribute evenly.
  8. Bake the cake for 30-35 minutes, or until a toothpick comes out clean.
  9. Allow the cake to cool completely in the pan on a wire rack.
  10. Brown unsalted butter in a saucepan over medium heat until golden and nutty.
  11. In a bowl, combine browned butter with powdered sugar, orange zest, fresh orange juice, and milk; whip until smooth.
  12. Once cooled, frost the top of the cake with the brown butter orange frosting.
  13. Cut the cake into squares and serve at room temperature.

Nutrition

Serving: 1sliceCalories: 280kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 6mgCalcium: 30mgIron: 1mg

Notes

Use very ripe Hachiya persimmons for the best flavor. Adjust frosting consistency with milk as needed.

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