Best Persimmon Walnut Coffee Cake Recipes

PERSIMMON CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch cake pan.
• Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.

PERSIMMON WALNUT BREAD

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

WALNUT COFFEE CAKE

Steps:

• In a large bowl, cream the cream cheese, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, cinnamon and baking soda; add to the creamed mixture alternately with milk, beating well after each addition. Stir in walnuts. Pour into a greased 13x9-in. baking pan., For the topping, combine the flour, sugar and cinnamon; cut in butter until coarse crumbs form. Stir in walnuts. Sprinkle over coffee cake. , Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

PERSIMMON COFFEE CAKE

Steps:

• Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
• Add flour, baking powder, salt and mix well.
• Mix topping ingredients and set aside.
• Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
• Spread remaining half of batter into pan and add remainder of topping.
• Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.

PERSIMMON-WALNUT COFFEE CAKE

Steps:

• Preheat oven to 350F.
• Grease and flour a 9" springform pan.
• Mix brown sugar and 1 Tbs flour in a small bowl.
• Press persimmons into a pulp into the bowl and mix.
• (see above comments.) In a medium bowl mix together 2 cups flour, baking powder, baking soda, salt.
• In a large bowl beat butter with an electric beater in medium-high for 20 seconds.
• Mix in sugar and vanilla.
• Add eggs, one at a time, beating after each.
• Add flour mixture and sour cream to the butter mixture, alternately, beating until just combined after each addition.
• (Your batter will be stiff) Spread half of batter into pan, building up a 1" rim of batter around the edges.
• Pour persimmon mixture into this crust.
• Carefully spoon remaining batter in small mounds to cover persimmon mixture.
• For Walnut Streusel: In a medium bowl stir together flour, sugar and cinnamon.
• Cut in butter until mixture resembles course crumbs.
• Stir in walnuts.
• Sprinkle this over your batter.
• Bake about 1 hour or until toothpick inserted into the center comes out clean.
• The filling will sink as the cake bakes.
• Cool in pan on a rack for 10 minutes.
• Remove springform sides.
• Let cool completely on rack.

COFFEE WALNUT LAYER CAKE

Steps:

• Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
• Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
• For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
• Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.