Persimmon Streusel Coffee Cake
Enjoy the delightful flavors of fall with this Persimmon Streusel Coffee Cake. This delicious coffee cake has a moist crumb with a layer of spiced persimmon purée and a scrumptious walnut streusel topping. Perfect for cozy mornings, an afternoon gathering with friends or family, or whenever you just feel like an extra special treat. Can be made gluten free!
To learn how to make this unique coffee cake recipe, see the printable recipe card below or take a look at the recipe video. For other recipe variations (including gluten free), and to find out about the health benefits of persimmons, visit the Pimp My Recipe section in my Blog Comments & Tips below.
Sign up for a free subscription to our monthly newsletter and access to exclusive content.
To browse some of my favorite kitchen essentials, gadgets, and pantry items, visit the Recommended Products page.
RECIPE
(Printable recipe card below.)
PERSIMMON STREUSEL COFFEE CAKE
Ingredients
Instructions
- Place oven rack in the middle of your oven, and preheat oven to 350°F. Generously grease a springform pan (9 Inch) with cooking spray, and line the bottom of pan with parchment paper.
- Purée Hachiya persimmon pulp in a high speed blender (about 30 seconds - see Note #1), and set aside 1 cup of purée.
- Add 2 cups flour, baking powder, baking soda, salt, and cardamom to a medium mixing bowl. Whisk together, and set aside flour mixture. Place a mesh strainer over a small mixing bowl. Add 1 tablespoon flour, brown sugar, and cinnamon, and sift together into the bowl. Add persimmon purée, mix until well combined, and set aside.
- Add room temperature butter to the bowl of a stand mixer. Beat on medium-high speed for 1 minute. Add vanilla and granulated sugar, and beat on medium-high speed about 3 minutes, stopping to scrape the paddle and bowl halfway through. Scrape down bowl once done.
- On medium speed, add eggs one at a time until each is incorporated, until the mixture is combined and fluffy. Add ⅓ of the flour mixture, and mix on lowest speed until just combined. With the mixer running, mix in only ½ cup sour cream. Then alternate adding ⅓ of the flour mixture, remaining ½ cup sour cream, and remaining flour mixture, until just combined. Stop and scrape down the mixture to combine any remaining flour.
- Add half of the batter to the bottom of the prepared pan. Use an offset spatula to spread batter, building up a 1 inch high rim around the edges. Add persimmon mixture to the center, and spread to the inside edges of the rim. Drop remaining batter by spoonfuls (mounds) all over the persimmon filling. Very gently spread batter to the edges of the pan to seal in the filling, and set aside.
- To a small mixing bowl, add flour, sugar, cinnamon, and cardamom (optional), and whisk until well combined. Using a pastry cutter, cut the cold butter into flour mixture until the texture is like coarse crumbs. Add chopped walnuts, and mix well with a spoon.
- Spoon the topping all over the cake batter, and gently spread evenly to the edges without pressing down.
- Bake about 1 hour, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then remove sides of pan and cool completely on a wire cooling rack. Transfer cake to a cake stand or cake stand with dome, serve, and enjoy!
Notes
- To purée fresh Hachiya persimmons, scoop out the pulp from about 4 very ripe large fresh persimmons (about 1 ¾ pounds), discard the skins, and blitz pulp in a high speed blender for about 30 seconds (or until puréed). Both the NutriBullet high speed blender, and the Vitamix high-speed blender work extremely well for this recipe.
- Cut cold butter into small cubes, and refrigerate until ready to use in Step 1 of the Streusel Topping instructions.
- Store at room temperature. Best enjoyed within 1 day of baking. Place leftover cake in an airtight container, and enjoy within 2-3 days.
- Makes 12 servings.
Nutrition Facts
Calories
436.22Fat (grams)
21.24 gSat. Fat (grams)
10.21 gCarbs (grams)
58.4 gFiber (grams)
1.33 gNet carbs
57.1 gSugar (grams)
30.32 gProtein (grams)
5.61 gSodium (milligrams)
247.57 mgCholesterol (grams)
71.51 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
SERVING
VIDEO
How to Make Persimmon Streusel Coffee Cake!
Blog Comments & Tips
A delightful autumn coffee cake recipe!
It’s persimmon season and time to break out all those persimmon recipes you’ve been hanging on to all year long! For a unique spin on coffee cake, I encourage you to try this delicious Persimmon Streusel Coffee Cake recipe. It has a moist crumb, a spiced persimmon filling, and wonderful crunchy streusel topping. Everyone that has tried this cake, has absolutely raved about it!
Before last year, I barely noticed when persimmons were in season. Now I cannot wait for fall, as I know fresh persimmons will be available in California. Thanks to my friend Gidget (and her daughter’s grandparents in-law), I’m sometimes lucky enough to get the spoils from their backyard persimmon tree (hoping for windfall this year…fingers crossed!).
After receiving a gift of numerous fresh persimmons last fall, I started researching recipes and settled on making a unique coffee cake to thank them for their generosity. I found a recipe that was a good start, but it needed a bit of flavor tweaking. As is typical for PMR recipes, I added a few extra spices and cut down on the sugar a bit. The results were a moist cake with the most delicious layer of persimmon filling (that had a similar texture to pumpkin pie), along with a cinnamon and cardamom spiced streusel topping. This coffee cake was not overly sweet, so even those that don’t have a sweet tooth, have really enjoyed it!
If you need an excuse to try persimmons, here are a few reasons to give them a try. These are just some of the health benefits of persimmons:
Nutrients: Persimmons are a good source of essential nutrients such as vitamins A, C, and E. Their high vitamin C content helps to boost the immune system. They also contain vitamin K, B vitamins like B6 and folic acid, and minerals like potassium and manganese.
Fiber: Persimmons are high in dietary fiber, particularly soluble fiber. This fiber aids in digestion, helps regulate blood sugar levels, and supports heart health by lowering cholesterol levels.
Antioxidants: Persimmons are rich in antioxidants like beta-carotene and lutein, which help combat oxidative stress and have been found to reduce some of the risk of chronic diseases, including heart disease and certain cancers.
Anti-Inflammatory: Persimmons contain phytonutrients like flavonoids and tannins, which possess anti-inflammatory properties.
How do you ensure the best results from this recipe?
My 5 tips to making Persimmon Streusel Coffee Cake:
Use very ripe, organic fresh Hachiya persimmons. Although you can use Fuyu persimmons, I prefer to use the Hachiya variety for this recipe. You want them super squishy, so they are sweeter and less tannic. Being very ripe will also make it easier to scoop out the pulp.
Prep all your ingredients before you start making your batter and filling. That is, puree your persimmons, chop your walnuts, and cube your butter and chill it. Then measure out all your wet and dry ingredients so they are ready to add when the recipe calls for it.
For easy removal, use a springform pan (9 Inch). Because of the streusel topping, you cannot invert the cake to remove it, so this is a must. Also, it helps to line the bottom with parchment paper. These easy 9 inch parchment rounds work great (no cutting to size)!
Leave a rim of batter around the inside edges of the pan. The batter rim should be 1 inch high and about ½ to ¾ inch thick. This creates a nice “well” for the persimmon filling. Once you add the persimmon filling, it should not flow over the rim. To seal in the filling, carefully spoon mounds of the batter, and gently spread out to the edges. The important part is to seal the edges of the batter, so the filling doesn’t leak out.
Do not overbake, as this crumb can become dry. It’s okay if your toothpick comes out with a few crumbs, but it shouldn’t be wet. Depending on your oven and your pan, you may need as little as 50 minutes, or over 1 hour to bake.
Have any dietary preferences that won’t quite work with this recipe? It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Gluten Free: Although I have not yet tested this option, you could try replacing the all purpose flour with Bob’s Red Mill gluten free 1-to-1 baking flour. It might turn out to be a little more dense than with regular AP flour, but it’s a great option if you are gluten-free!
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Baking!
Mich
Footnote: Remember to seal in the filling by gently pressing down the batter on the inside edges of the pan.
Adapted from the Persimmon-Walnut Coffee Cake recipe on food.com. I made just a few adjustments to the recipe to make this cake even more flavorful.
Every editorial product is independently selected. I may be compensated or receive an affiliate commission if you purchase products via these links. As an Amazon Associate, I earn from qualifying purchases.
