Rich in fiber and vitamins A and C, these little gems shine in this delectable table, holiday-worthy dessert.

You can easily make this cake gluten-free with all-purpose gluten-free flour and gluten-free whole-grain pastry flour (try Jovial Foods). For a sugar-free cake, use a 1:1 sugar replacement such as Ellyndale Foods Sugarless Sugar or Xlear Lite&Sweet.

Did you know? 

Persimmons are at their peak from October through February.

  • 16Servings

Ingredients

  • 1¼ cups all-purpose organic flour, plus extra for dusting pan 

  • 1 large Hachiya persimmon

  • 1 cup organic whole-wheat pastry flour

  • 2 tsp. ground cinnamon

  • 1½ tsp. pumpkin pie spice

  • 1½ tsp. baking powder

  • 1½ tsp. baking soda

  • ¼ tsp. coarse salt

  • ¾ cup organic unsalted butter (1½ sticks)

  • 1½ cups plus 2 Tbs. organic sugar, divided

  • 3 large eggs

  • 1 tsp. vanilla extract

  • 2 cups whole Greek yogurt, divided

  • 2 tsp. confectioners’ sugar

Preparation

  1. Preheat oven to 350°F. Coat Bundt pan with cooking spray; dust with flour.
  2. Halve persimmon, and scoop out flesh. Discard skin, and purée flesh until smooth. (You should have 1 cup.)
  3. Whisk together flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in bowl.
  4. Beat butter with electric mixer until light and fluffy. Gradually beat in 1½ cups sugar, and continue to beat 1 minute, or until mixture is fluffy. Beat in eggs one at a time. Beat in vanilla.
  5. Reduce mixer speed to very low, and add half of flour mixture. Add half of persimmon purée, then remaining flour mixture, followed by remaining persimmon purée, and ¼ cup yogurt. Transfer batter to prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Transfer cake to wire rack. Cool in pan 15 minutes. Unmold, and cool completely. Dust with confectioners’ sugar.
  6. Whisk together remaining 1¾ cups yogurt and remaining 2 Tbs. sugar in bowl. Serve cake with yogurt cream.

Nutrition Information

  • Serving Size: 1 slice cake with 2 Tbs. yogurt cream
  • Calories: 282
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 63 mg
  • Fat Content: 13 g
  • Fiber Content: 2 g
  • Protein Content: 5 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 205 mg
  • Sugar Content: 23 g
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