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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.