Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 large persimmons, peeled and sliced
- 1/2 cup chopped walnuts
- Whipped cream for serving (optional)
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
- Spread the batter in the prepared pan. Arrange the persimmon slices and walnuts over the batter. Bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for at least 10 minutes before inverting onto a plate. Serve the cake warm with a dollop of whipped cream, if desired.
Interesting Facts
- Persimmon is a fruit that is native to East Asia.
- The persimmon is a symbol of fertility and abundance in some cultures.
- Persimmons are high in vitamins A and C, which are important for a healthy immune system.
- Persimmons are high in sugar and carbohydrates, so they should be consumed in moderation.
