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!
-Gluten-free flour (can sub in all-purpose flour if preferred)
-Baking powder
-Baking soda
-Salt
-Ground ginger
-Granulated sugar
-Eggs
-Vanilla extract
-Vegetable oil
-Persimmons
See recipe card for quantities.
Keep a small saucepan on the stove 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.
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.
Carefully pour batter over the persimmons. Gently spread cake batter in an even layer with a small offset spatula. 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.
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.