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Persimmon and Cinnamon Crumb Cake

Persimmon and Cinnamon Crumb Cake
Recipe adapted from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999

Prep Time:15 min
Cook Time:1 hr 20 minLevel:
10-inch cake: 12 servings.


1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/4 cup dark brown sugar
3 cups chopped peeled Fuyu persimmons
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
1 cup light brown sugar
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 cup firmly packed light brown sugar
2 cups confectioners' sugar
2 tablespoons dark Karo syrup
2 tablespoons milk

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch rectangle pan with 1 teaspoon of the butter. In a medium-size nonreactive saucepan, melt 2 tablespoons of the butter. Add the brown sugar, persimmons, and the lemon juice. Saute the mixture for 2 to 3 minutes, or until softened. In a small bowl, dissolve the cornstarch in the water. Add to the persimmon mixture and cook, stirring, until it thickens, about 2 minutes. Remove from the heat and let cool completely. In a large mixing bowl, cream 1/4 pound (1 stick) of the butter and the light brown sugar with an electric mixer. Add the eggs 1 at a time, beating well after each addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the flour, the baking powder, baking soda, 1 teaspoon of the cinnamon, and the salt. Add the flour mixture, buttermilk, and vanilla to the butter mixture and beat with the electric mixer until everything is incorporated. In another medium-size mixing bowl, combine the remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour, the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon cinnamon. Using your hands, combine the mixture until it resembles fine crumbs. Spread half of the batter in the prepared pan. Spread the persimmon mixture over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mixture, about 1-inch apart. Sprinkle the crumb mixture evenly over the surface. Put the cake pan on a baking sheet and bake until golden brown, about 30 to 35 minutes. Remove from the oven and let cool slightly. In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and milk until smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve warm.

Persimmon Sauce

Persimmon Sauce (A variation of apple sauce)

Fuyu persimmons (about four or five medium to large size)
1 or 2 tablespoons fresh lemon juice
ground cinnamon (2 teaspoons or to taste)
ground nutmeg (just a dash--optional)


Clean, peel and core two cups of chopped Fuyu persimmons (about five good sized persimmons).

Cover the chopped persimmons with water in a saucepan and bring to a boil. Reduce to simmer until fruit is soft and easily pierced with a fork. This could take 20 to 30 minutes.

Remove the fruit from the heat. Drain the fruit, but reserve the cooking liquid for future use.

After the cooked fruit has cooled, place it into a food processor and pulse it until it is desired smooth consistency. Add cooking liquid, a few tablespoons at a time, to make a smooth sauce. I used at least a quarter cup of the liquid.

Place the sauce into a mixing bowl. Add a few tablespoons of fresh lemon juice (to taste), and a generous sprinkling of cinnamon and nutmeg (optional).

Chill the sauce and enjoy!