As the leaves begin to turn and the air grows crisp, I find myself drawn to the warm, comforting flavors of autumn. One of my favorite seasonal treats is Gâteaux aux Kakis, or Persimmon Cake. This recipe holds a special place in my heart, as it was passed down from my grandmother, who would bake it every year when persimmons were in season. The moist, fruity cake is not only a delightful dessert but also a beautiful reminder of family gatherings and the joy of sharing food with loved ones.
Gâteaux aux Kakis – Persimmon Cake
A moist and fruity cake that highlights the sweet and delicate flavor of seasonal persimmons, enhanced with warm spices.
Prep: 15 min | Cook: 45 min | Total: 1 min
Servings: 8-10 servings
Ingredients
- 2 ripe persimmons, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Peel and mash the ripe persimmons in a bowl until smooth. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the mashed persimmons. Stir until just combined. If using, fold in the chopped nuts.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve plain or with a dusting of powdered sugar.
Nutrition
- Calories: 280 calories
- Fat: 12g
- Carbs: 40g
- Protein: 4g
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Facebook PinterestWhy This Recipe Works
There are several reasons why this persimmon cake recipe stands out among the rest:
- Moisture from Persimmons: The ripe persimmons provide natural sweetness and moisture, resulting in a cake that is incredibly tender and flavorful.
- Simple Ingredients: This recipe uses basic pantry staples, making it accessible for anyone to whip up without a trip to the specialty store.
- Versatile Flavor Profile: The addition of spices like cinnamon and nutmeg enhances the cake’s flavor, making it perfect for fall gatherings or cozy evenings at home.
- Easy to Make: With straightforward steps and minimal fuss, this cake is perfect for both novice bakers and seasoned pros looking for a quick yet impressive dessert.
Ingredients You’ll Need
This recipe serves about 8-10 people and takes approximately 15 minutes to prepare, with a cook time of 45 minutes.
- 2 ripe persimmons, mashed
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped nuts (optional)
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Persimmons: Peel and mash the ripe persimmons in a bowl until smooth. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture, alternating with the mashed persimmons. Stir until just combined. If using, fold in the chopped nuts.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.
My Pro Tips for Success
- Choose Ripe Persimmons: Make sure your persimmons are fully ripe for the best flavor and texture. They should be soft to the touch.
- Add Chocolate Chips: For a decadent twist, consider folding in some chocolate chips for a delightful contrast to the fruity flavor.
- Experiment with Spices: Feel free to add other spices like ginger or allspice to customize the flavor to your liking.
- Store Properly: Keep any leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
What I Serve With This Recipe
- Whipped cream or vanilla ice cream for a delightful contrast in temperature and texture.
- A cup of spiced chai or hot apple cider to enhance the autumnal experience.
- Fresh fruit, such as sliced apples or pears, to complement the cake’s flavors.
FAQs (From My Kitchen to Yours)
Can I use other fruits instead of persimmons? Yes! This recipe can be adapted to use mashed bananas or applesauce for a different flavor profile.
How do I know when the cake is done? A toothpick inserted into the center should come out clean or with a few moist crumbs.
Can I freeze this cake? Absolutely! Wrap it tightly in plastic wrap and foil before freezing. Thaw it in the refrigerator before serving.
What if I don’t have all the spices? You can omit spices or use a pre-mixed spice blend like pumpkin pie spice for convenience.
Why This Recipe Deserves a Spot on Your Table
This Gâteaux aux Kakis is more than just a cake; it’s a celebration of the flavors of fall and a tribute to cherished family traditions. Its moist texture and delightful sweetness make it a perfect dessert for any occasion, from casual family dinners to festive gatherings. I love how it brings people together, sparking conversations and creating memories over a shared slice of cake. I encourage you to try this recipe and experience the joy it brings to your table.
Your Turn
I invite you to try making this Gâteaux aux Kakis and share your experience! Whether you stick to the classic recipe or add your own twist, I would love to hear your thoughts and any suggestions you might have. Happy baking!
Gâteaux aux Kakis – Persimmon Cake: A Moist, Fruity Cake Recipe with Seasonal Persimmons
Ingredients
- 2 ripe persimmons, peeled and mashed
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup chopped nuts (optional)
- Whipped cream or vanilla ice cream for serving
- Fresh fruit, such as sliced apples or pears, for garnish
- A cup of spiced chai or hot apple cider for serving
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Prepare the Persimmons: Peel and mash the ripe persimmons in a bowl until smooth. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Mix Everything Together: Gradually add the dry ingredients to the wet mixture, alternating with the mashed persimmons. Stir until just combined. If using, fold in the chopped nuts.
- Bake: Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve plain or with a dusting of powdered sugar.
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