Hi Everyone! I’m in Peru probably avoiding altitude sickness is Cusco and on my way to Machu Picchu, but before I left, I made something to share with you.
I have some pretty awesome co-workers. Once brought me a bag with 15 persimmons. Isn’t that amazing? I love persimmons but $$$ and let’s be honest… the rent is too damn high to be eating persimmons all the time.
First, I used the persimmons for pancake topping.
But sadly, he gave me persimmons just before I left for Peru so I figured a great way to give back (and use up the persimmons) was to make a delicious treat with them. If you’re looking for a wonderful afternoon tea fall crumb cake… this is the one.
Simple and delicious. And I have to confess, that I ate two pieces of this when I brought it to work. It was great with a cup of coffee in the afternoon.
Persimmon Crumb Cake
adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake
1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter
1/2 cup vegetable oil
1 cup sugar
1 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
1 cup milk
4-5 persimmons, chopped
Pre-heat oven to 350F.
Make crumble topping by combining all ingredients. Use your fingers to work it together til it becomes the texture of coarse crumbs. Set aside.
Next make the cake batter. Beat together oil and sugar. Continue to beat and add eggs one at a time, beating 1 minute after each egg. Add dry ingredients as you’re beating in the dry ingredients, stir in the milk.
Pour batter into a 9inch square pan (I actually used a 9inch deep pie dish, because that’s all I had). Sprinkle with chopped persimmons then the crumble topping. Note: some of the persimmons might sink because the batter is pretty watery, but that’s ok!
Bake 50-60 minutes or until golden brown and cooked through. Allow to cool completely, dust with powdered sugar (optional). Slice and serve!
Definitely a winner. Perfect for afternoon tea or when you have guests. And the best part, if you don’t have persimmons you can pretty much sub out any fruit: apples, pears, peaches, berries, even probably bananas?
Either way, make this and have it with a large cup of coffee or tea. I did. It was amazing. Do it.
So while I’m in Peru, I don’t have time to share all this goodness with the social media world. Do me a favor. Tweet it. Pin it. Facebook it. Tell the world about the magic of persimmon cake! In the meantime, I’m going to hike a mountain and eat some guinea pig (well… we’ll see)…
Also don’t forget The Refugee Auction is ending soon! Don’t miss out on your chance to bid on some Foodologie treats just for you! Check it out here!