Gluten Free Persimmon Cake
This gluten-free persimmon cake recipe captures the essence of autumn in a simple, and delicious way!
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Servings: 12
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.