Persimmon Pudding Cake with Nuts Recipe

If you’re looking for a dessert that feels like a warm hug on a plate, I absolutely love sharing this Persimmon Pudding Cake with Nuts Recipe with friends and family. It’s moist, dense, and packed with the natural sweetness and subtle spice of persimmons, plus a delightful crunch from the nuts. When I first made this recipe, I was amazed at how it turned a humble fruit into a luscious cake that’s perfect for any season. Keep reading because I’m going to walk you through every step to make sure your persimmon pudding cake turns out just as spectacular as mine!

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Ingredients You’ll Need

The ingredients for this Persimmon Pudding Cake with Nuts Recipe blend to create a delightful balance of texture and flavor. Picking ripe, sweet persimmons is essential — trust me, the fruit’s quality will make a real difference here.

• Persimmon pulp: Choose fully ripe, soft Fuyu or Hachiya persimmons for the best natural sweetness and flavor.
• Unsalted butter: Melted butter adds richness without overpowering the delicate persimmon taste.
• Eggs: Large eggs help bind the cake and add structure for a perfect pudding-like texture.
• Brown sugar: Lightly packed for subtle molasses flavor that complements the fruit.
• Granulated sugar: Balances out the sweetness and helps with the cake’s moist crumb.
• Vanilla extract: Provides warmth and depth that enhances all the other flavors.
• All-purpose flour: Your classic base that creates the tender crumb.
• Baking powder: Gives the cake a gentle lift — don’t skip this or the cake will be too dense.
• Salt: Just a pinch to elevate the flavors and balance sweetness.
• Ground cinnamon: Adds a cozy spiced note that pairs perfectly with persimmons.
• Chopped walnuts or pecans (optional): For a lovely crunch and nuttiness that contrasts the lovely pudding texture.

Variations

One of the things I love about this Persimmon Pudding Cake with Nuts Recipe is how easily you can tailor it to your tastes or dietary needs. Over the years, I’ve tried a few tweaks that worked really well, and I encourage you to experiment too!

• Nut-free Version: I’ve made this without nuts for holidays where allergies are a concern — the cake’s texture is still fantastic and just as moist.
• Spice it Up: Adding a pinch of nutmeg or ginger gives a lovely extra warmth; I love this twist for Thanksgiving or Christmas.
• Gluten-Free: Using a blend of gluten-free flour works nicely—you might need to adjust baking time slightly, but the cake remains tender.
• Sweetener Swap: If you want to cut back on sugar, you can try honey or maple syrup, but keep in mind it will change the flavor and texture a bit.

How to Make Persimmon Pudding Cake with Nuts Recipe

Step 1: Prepare the Persimmon Pulp

Start by preheating your oven to 350°F and greasing a 13×9-inch glass baking pan. This simple step makes cleaning up easier and helps your cake release smoothly. Next, remove the stems from your persimmons and cut them in half. Scoop out the flesh carefully—watch out for any hard black seeds. Using a handheld blender or stand mixer, pulse the fruit just enough to break up seed casings but not puree it completely. You’re aiming for 2 cups of slightly textured persimmon pulp that gives the cake body and natural flavor. I always find this part so satisfying because the aroma of the fresh fruit fills the kitchen.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the persimmon pulp, melted unsalted butter, eggs, brown sugar, granulated sugar, and vanilla extract. Make sure the butter isn’t too hot or it could cook the eggs — room temperature or slightly warm is best. This step blends all those warm, sweet flavors and sets the foundation for a rich cake. I like to whisk until the sugars are fully dissolved and the mixture looks smooth but still a little lumpy from the persimmons.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, cinnamon, and salt. Sifting makes sure your cake has an airy texture and prevents clumps. When I started baking this cake, I used to skip sifting and quickly learned that the texture was less tender. Trust me, it’s worth the extra second!

Step 4: Bring it All Together

Gently sift the dry ingredient mix into the wet persimmon mixture. Use a spatula or wooden spoon to stir by hand just until combined. The batter will be somewhat lumpy — that’s perfect, don’t overmix or your cake might turn out tough. Then fold in the chopped walnuts or pecans if you’re using them. The nutty crunch adds a lovely contrast to the cake’s moist texture. Pour the batter into your prepared baking pan and smooth the top.

Step 5: Bake to Perfection

Place the pan in your preheated oven and bake for 45 to 55 minutes. Check by inserting a toothpick in the center — when it comes out clean, your cake is ready. If you notice the edges browning too quickly, loosely cover the pan with foil to prevent burning while the middle finishes baking. I’ve done this plenty of times, and it really saves the cake from drying out on the edges. Once done, let it cool slightly before serving.

How to Serve Persimmon Pudding Cake with Nuts Recipe

Garnishes

I usually top slices with a scoop of vanilla ice cream or a generous dollop of whipped cream — it adds that cool, creamy element that pairs perfectly with the cake’s warm spices. Sometimes I sprinkle extra chopped nuts or a light dusting of cinnamon on top for an extra touch. These simple garnishes make it feel special, even for an everyday treat.

Side Dishes

This cake pairs beautifully with a cup of hot tea, especially chai or black tea with a hint of spice. For a fuller dessert experience, I like serving it alongside fresh seasonal fruit or a simple fruit compote — the tartness cuts through the cake’s richness nicely.

Creative Ways to Present

For holidays or dinner parties, I’ve layered this pudding cake with mascarpone cream between layers to create a trifle, which always impresses guests. Another favorite is to bake it in individual ramekins for elegant single servings. These ideas make the dessert feel festive and unique without much extra effort.

Make Ahead and Storage

Storing Leftovers

After baking, I let the cake cool completely, then cover it tightly with plastic wrap or store in an airtight container. It keeps well at room temperature for a couple of days, but if you’re planning to save it longer, refrigeration is best to maintain freshness and moistness.

Freezing

I’ve successfully frozen slices wrapped individually in plastic wrap and foil; when ready to eat, just thaw overnight in the fridge. The texture stays surprisingly good, and it’s handy for making ahead for busy weeks or unexpected guests.

Reheating

To reheat, I pop a slice in the microwave for about 20-30 seconds or warm it gently in the oven at 300°F wrapped in foil. This warms the cake without drying it out, especially if you add a little extra whipped cream or ice cream on the side.

FAQs

Final Thoughts

This Persimmon Pudding Cake with Nuts Recipe holds a special place on my dessert menu, especially in fall when persimmons are at their best. It’s one of those recipes that feels nostalgic and new at the same time, and I know you’ll enjoy its rich, spiced sweetness as much as I do. Give it a go—whether you’re baking for family, friends, or just because you deserve a slice of something wonderful in your day. Happy baking!

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