Confession time: I served my kids cake for breakfast this morning...with frosting. And they washed it down with mugs of frosty eggnog. 'Tis the season, right?
1/2 C butter, at room temperature
1-1/2 C organic brown sugar
2 eggs
2 T brandy
2 t pure vanilla extract
2 C flour
1 t baking powder
3 C Fuyu persimmons (the flat, hard variety), peeled and thinly sliced
Preheat oven to 350 degrees. In a large mixing bowl, cream the butter and sugar together. Add the eggs and liquids to form a this batter. Gently fold in the flour and baking powder until just moistened. Stir in the persimmons and spoon into a buttered baking dish. Bake for an hour until the cake is golden brown and springs back when you press it in the middle.
Let cook in the pan for 10 minutes. Invert onto a cooling rack; let cool completely. I topped this with leftover cream cheese frosting*, but it would just as good with a dusting of organic powdered sugar.
*I made this for Jet's birthday cupcakes and had enough to slather a layer on top of my persimmon cake.
8oz cream cheese
8oz marscarpone
16T softened butter
splash of pure vanilla extract
1/2 C ginger syrup
2C powdered sugar
Beat all the ingredients together to form a frosting.
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