Golden persimmons dominate the farmers markets throughout the fall in Sonoma Valley. Chef Jen Demarest of Baker & Cook harnesses persimmon's sweet succulence with tangy cranberry to bring out the best of the season. Whether you serve these as a breakfast treat or as dessert, or swap them out for cupcakes at your next birthday party, you're sure to create a crowd pleaser. Makes 9 individual bundt cakes. 


  • ¾ c dried cranberries, plumped in ¼ c water or brandy, then drain liquid off
  • 2c flour
  • 2 tsp baking soda
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¾ tsp salt
  • 1 2/3c sugar
  • 6 oz butter, softened
  • 1 ½ c persimmon puree*
  • 3 eggs
  • 1 tap vanilla extract


  • Cream butter and sugar together until light and well combined.  Add eggs and beat well. Add persimmon puree* and vanilla.
  • Sift dry ingredients together and add to persimmon mixture. Mix until combined and fold in dried cranberries.
  • Spray the individual bundt pans and fill ¾ full. Bake 25-30 minutes at 350 degrees.

*For the persimmon puree take ripe, soft hachiya persimmons and scoop out the inside with a spoon, leaving the skin. Puree in a blender.