👥10 people
⏲️15m
🕐35m
🍽️dessert
An Indiana twist on a southern classic!
Ingredients
- For The Cake:
- 4 ounces butter
- 3 ounces Persimmon pulp
- 1 ounce water
- 1 cup flour
- 1 cup sugar
- 1 ea egg, beaten
- ¼ cup sour cream or greek yogurt
- ½ teaspoon almond extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- For The Frosting:
- 2 ounces butter
- 2 tablespoons milk
- 2 ¼ cups powdered sugar
- ½ cup candied walnuts, chopped, optional
Method
- In a large saucepan, bring butter, Persimmon, and water to a boil. Remove from heat. In a large mixing bowl add the eggs and beat. Add the sugar and beat the eggs for 5-6 minutes. Add in the sour cream and almond extract, and mix to combine.
- In a separate bowl add all the dry ingredients and mix well. Slowly pour the hot mixture into the egg mixture, being careful not to cook the eggs. Place the flour mixture in a sifter and sift into the wet mix. Mix until fully combined and pour into a greased 10x15x1 inch baking pan. Bake at 375º for 20-25 minutes or until the cake is golden brown. Cool for 20 minutes.
- For frosting, combine butter and milk in a saucepan and bring to a boil. Remove from heat; add sugar and mix well. Add walnuts if desired and spread over the warm cake.
