Upside Down Persimmon Cake Recipe (Gluten Free)

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Ever wondered what to do with those ripe persimmons that arrive with the fall season? Look no further. This gluten-free persimmon cake recipe captures the essence of autumn in a simple, and delicious way!

Earlier this week, a patient brought in a huge case of persimmons and avocados to share with the staff at work. So there I was, loading up my lunch bag with as many persimmons and avocados as I could fit. That’s when the idea to make a persimmon upside-down cake came to me. I decided to make this into a gluten free recipe because I like a dense cake and gluten free flour tends to do that in baked goods. 

Why You’ll Love this Persimmon Cake Recipe

This moist cake has the ability to transform a seasonal fruit like wild persimmons into a delectable dessert. The cake’s moisture, coupled with natural sweet, persimmon flavor, creates a harmonious and satisfying treat. Additionally, its gluten-free nature makes it accessible to a wider audience, ensuring that everyone can indulge in this autumnal dessert. Note: you can use regular all-purpose flour if desired.

When to Shop for Persimmons

A good time to shop for persimmons is during the fall, typically from late September to December, when they are in season. You can find persimmons in grocery stores and farmers markets during this period. Grocery stores offer convenience and a consistent supply of fuyu persimmons, while farmers markets provide an opportunity to explore local and possibly more unique kinds of persimmons, such as ones from the hachiya variety.

Whether you prefer the convenience of a grocery store or the charm of a farmers market, the fall season is when this bright orange fruit is at its peak and readily available.

Ingredients

For best results, we recommend using room temperature ingredients when making this persimmon cake recipe. Doing this step will ensure a more even-textured cake batter. 

• Gluten-free 1:1 baking flour (can sub for all-purpose flour if preferred) 
• Baking powder 
• Baking soda
• Salt
• Ground ginger
• Granulated sugar
• Large eggs
• Vanilla extract
• Vegetable oil
• Persimmons

See recipe card for quantities.

Sugar and Butter Mixture for Bottom of Cake Pan

• Brown sugar
• Unsalted butter 

See recipe card for quantities.

How to Make an Upside-Down Persimmon Cake

1. Spray inner sides of your cake pan with nonstick cooking spray. Wash and cut persimmons into round, 1/4 inch slices. Set aside.
2. Heat up a small saucepan on the stove and keep it on low heat. Melt your butter then add in brown sugar and a pinch of salt. Stir occasionally. Once sauce has thickened up, pour into your cake round and coat bottom of the pan, evenly. Arrange persimmon slices into desired design. Try to cover the bottom of the pan in its entirety. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger. I recommend sifting your dry ingredients first. Gluten-free flour tends to be especially clumpy. Set aside.
4. In a large bowl, beat the eggs. Add in vegetable oil, sour cream, sugar, and vanilla extract. Whisk all these ingredients together until well combined. Empty your bowl of dry ingredients into your bowl of wet ingredients and combine with a spatula until there are no streaks of flour left. 
5. Carefully pour batter over the persimmons in your prepared pan. Gently spread cake batter in an even layer with a small offset spatula. Try not to disrupt the brown sugar and persimmon mixture underneath. Bake at 350°F for 50 minutes then place a piece of foil over it so that the cake doesn’t brown as much. Bake the cake for another 10-15 minutes. Toothpick inserted should come out cleanish.
6. Once removed from the oven, place the baked cake on a wire rack and let it cool for about 30 minutes. Run a butterknife around the edges of the cooled cake to release it from the pan then invert onto your cake stand or dish that you plan on serving it from.

If you’ve got a real sweet tooth, consider enjoying a slice of scrumptious cake with a sprinkle of powdered sugar, a scoop of vanilla bean ice cream or a dollop of whipped cream.

Substitutions

• Gluten-Free Flour – instead of gluten free flour, you can use all-purpose flour. Simply swap out the equal amount.
• Persimmons – this persimmon cake recipe is very adaptable. Depending on the time of year, you can interchangeably use other seasonal fruits instead of persimmons. 

Variations

• Persimmon Bundt Cake – use a 12-cup bundt pan to make a beautiful bundt cake. You may need to adjust the baking time for this.
• Blood Orange Upside-Down Cake – line the bottom of your cake pan with thin slices of blood oranges. Blood oranges are in season during the winter months. 
• Plum Upside-Down Cake – make a plum upside-down by layering crescent-shaped plum slices over the melted butter and brown sugar mixture. Plums are typically in season from June to September. 
• Stand Mixer – if using a stand mixer, use the paddle attachment. Add eggs to the bowl of a stand mixer and beat them on high speed until they’re whisked together. Add in the rest of your wet ingredients and mix them together on medium speed until well combined. Next, you’ll pour in you bowl of whisked, dry ingredients. Combine on low speed until there are no streaks of flour left. Proceed with the recipe as stated in the recipe card. 

Equipment

• 10-inch cake tin
• Small offset spatula (optional)

Storage

For short-term storage (1-2 days), you can leave cake out at room temperature. Store in an airtight container once it has cooled down on keep it on a dish or cake stand with a cover. If you don’t have a cover or big enough container, wrap the cake in plastic wrap. If you choose to refrigerate your persimmon cake, keep it away from strong-smelling foods in the refrigerator to prevent it from absorbing any unwanted flavors.

Looking for more gluten free recipes? Check out our Gluten Free Bundt Cake!

Gluten free flour for purchase on Amazon.

Gluten Free Persimmon Cake

This gluten-free persimmon cake recipe captures the essence of autumn in a simple, and delicious way!

Print Recipe PIN RECIPE

Prep Time:15 minutes mins

Cook Time:1 hour hr

Servings: 12

Author: Melissa Bravo-Almazan

Equipment

• 10" round cake pan

Ingredients

• 2 cups gluten-free flour measure for measure or 1:1 ratio
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 1/2 cups granulated sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 1/2 cup vegetable oil
• 1 cup sour cream
• 4-5 persimmons cut into thin, wide slices you should see a star design on the slices

Sugar & butter mix for bottom of pan

• 1/2 cup brown sugar
• 4 tbsp butter, unsalted add pinch of salt if you use unsalted version

Instructions

• Spray inner sides of your cake pan with nonstick cooking spray. Wash and cut persimmons into round, ¼ inch slices. Set aside.
• Heat up a small saucepan on the stove. Keep it on low heat. Melt butter then add in brown sugar and a pinch of salt. Stir occasionally. Once sauce has thickened up, pour into your cake round and coat bottom of the pan, evenly. Arrange persimmon slices into desired design. Try to cover the bottom of the pan in its entirety. Set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground ginger. I recommend sifting your dry ingredients first. Gluten-free flour tends to be especially clumpy. Set aside.
• In a large bowl, beat the eggs. Add in vegetable oil, sour cream, sugar, and vanilla extract. Whisk all these ingredients together until well combined. Empty your bowl of dry ingredients into your bowl of wet ingredients and combine with a spatula until there are no streaks of flour left. 
• Carefully pour batter over the persimmons. Gently spread cake batter in an even layer with a small offset spatula. Try not to disrupt the brown sugar and persimmons underneath. Bake at 350°F for 50 minutes then place a piece of foil over it so that the cake doesn't brown as much. Bake the cake for another 10-15 minutes. Toothpick inserted should come out cleanish.
• Once removed from the oven, place the cake on a wire rack and let it cool for about 30 minutes. Run a butterknife around the edges of the cooled cake to release it from the pan then invert onto your cake stand or dish that you plan on serving it from.

Notes

Note that the cake itself is not very sweet but it has just the right amount of sweetness when enjoying a bite with a bit of the persimmon topping.