Upside-down Persimmon Cake is moist, fluffy, and has a marvelously soft, spiced crumb! And the caramelized fruit juices running rivers through the batter give it so much flavor.
1/2cupCoconut oilYou can use any vegetable oil you prefer
1.5tspVanilla extract
Instructions
Preheat your oven to 180c. Grease an 8" pan very well. Line the bottom with parchment paper. Butter the paper very well too.
Sprinkle 3 tbsp of raw sugar or brown sugar at the bottom of the pan.
Arrange the sliced persimmons on top.
Sift together the wholewheat flour, almond flour, baking powder, baking soda, salt, cinnamon powder, ginger powder, and nutmeg powder into a large bowl.
Stir in the raw sugar.
In a separate bowl, whisk together the yogurt, oil, and vanilla extract.
Pour over the dry ingredients. Mix well until no white streaks remain. Please do not over mix.
Pour the thick batter on top of the persimmon slices in the cake tin.
Bake at 180C for 35-40 minutes, or until a skewer inserted in the center comes out clean.
Let the cake cool in the pan for about 20 minutes, then invert onto a serving plate.
Decorate with pomegranate arils and finely chopped pistachios if you like.