{"id":17667,"date":"2021-11-25T08:32:06","date_gmt":"2021-11-25T03:02:06","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=17667"},"modified":"2024-09-27T01:36:18","modified_gmt":"2024-09-26T20:06:18","slug":"upside-down-persimmon-cake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/upside-down-persimmon-cake\/","title":{"rendered":"Upside-Down Persimmon Cake"},"content":{"rendered":"\n

This past month, I started a love affair with persimmons, and I was surprised to learn that they're grown all over the northeastern part of India. Yet, the luminous golden orbs that can brighten even the greyest winter day rarely make it to my fruit bowl. <\/p>\n\n\n\n

\"Upside-Down<\/figure>\n\n\n\n

I finally decided to sate my curiosity and, in my enthusiasm, bought a ton load of them. We found its sweetness delicious and very similar to dates or honey. Most of the fruit was enjoyed fresh, but I did save a few for the upside-down persimmon cake.<\/p>\n\n\n\n

And believe you me, the cake surpassed all my dreams. It\u2019s absolutely wonderful with a moist, fluffy, and marvelously soft crumb,<\/strong> thanks to the oil and yogurt. And the caramelized fruit juices running rivers through the batter give it so much flavor.<\/p>\n\n\n\n

\"Upside-Down<\/figure>\n\n\n\n

Jump to:<\/p>\n\n\n\n

Upside-down persimmon cake recipe<\/a><\/p>\n\n\n\n

Garnishing ideas for festivities<\/a><\/p>\n\n\n\n

Ingredient substitutes<\/a><\/p>\n\n\n\n

Cake serving ideas<\/a><\/p>\n\n\n\n

More upside-down cake recipes<\/a><\/p>\n\n\n\n

What\u2019s a persimmon?<\/h2>\n\n\n\n

Persimmon is a gorgeous, seedless fruit that looks bizarrely similar to ripened tomatoes and is called Ramphal, or Japani phal, here. It\u2019s fairly decently available at this of the year; I bought mine from a local vendor. <\/p>\n\n\n\n

If you\u2019re new to persimmon, remember this when shopping. There are two categories: The first is astringent, <\/strong>and when it is <\/strong>unripe, the taste makes your mouth pucker from the bitterness. But the ripe ones look like jewels and are creamy, sweet, and perfect for cakes.<\/strong>  <\/p>\n\n\n\n

The second category is non-astringent. These persimmons have a crisper taste, so they\u2019re best in salads or as snacks. Both varieties have more dietary fiber and minerals than apples. They\u2019re also an excellent source of manganese and beta-carotene.<\/p>\n\n\n\n

\"Persimmon<\/figure>\n\n\n\n

<\/a>How to make an upside-down persimmon cake?<\/h2>\n\n\n\n

Keep aside the fact of whether you eat persimmon or not and make this cake anyway. It celebrates the fruit, and the star imprint gives it a quintessential holiday feel and gets the ball rolling for that time of the year. <\/p>\n\n\n\n

Prep the pan<\/h3>\n\n\n\n