Persimmon Crumb Cake

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.

Pancakes with Persimmon4

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.

Persimmon Crumb Cake1

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 Cake3

Persimmon Crumb Cake

adapted from Real Simple Sandi Rose’s Blackberry Crumb Cake

Crumb Topping:

1/2 cup oats
1/4 cup flour
1 tbsp molasses
1/4 cup (heaping) sugar
2 tbsp butter

For Cake:

1/2 cup vegetable oil
1 cup sugar
2 eggs
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!

Persimmon Crumb Cake4
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.

Persimmon Crumb Cake2

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!

Banana Protein Pancakes with Persimmon Topping

I was totally going to start this post apologetically, but then I remembered this article in Huffington Post about the 23 things women should to stop doing.  #sorrynotsorry

So instead I’m going to talk about how much I love pancakes, because all of a sudden I’m obsessed. Ok not really, I made them twice.  Once pumpkin style and now these guys…

Pancakes with Persimmon1smaller

Really what I like about this is how full it keeps me.  For someone who often thinks about eating lunch at 11am, these pancakes made me not even think about food until 1pm.  Crazy, right?  I’m totally pleased.

Pancakes with Persimmon4

You should make these. Just saying…

Banana Protein Pancakes with Persimmon Topping

For Pancakes:
2 tbsp buckwheat flour
2 tbsp almond meal
3 tbsp protein powder
1/2 tsp baking powder
pinch of ginger
pinch of cinnamon1/2 banana, mashed (about 3 tbsp)
1 egg
4 tbsp milk (or almond milk)*

For Topping:
1 tsp butter
1 persimmon, diced
2 tbsp rum
pinch of ginger
pinch of cinnamon

Combine dry ingredients in a bowl.  Add wet ingredients and stir to combine.  Heat a greased skillet over medium heat.  Spoon 2 tbsp of batter to form each pancakes. Once the top starts to bubble, flip over and cook an additional minute.  Plate and set aside.

Melt 1 tsp butter in a small skillet.  Add persimmon and spices cook a few minutes, tossing occasionally. Add rum and stir.  The liquid will steam and sizzle. Once it’s mostly evaporated, turn off and pour on top of pancakes.  Serve with maple syrup (optional).  This recipe makes 4-5 pancakes for 1 person.

*Note: the amount of milk necessary might vary depending on what type of protein powder you use. I used Spiru-tein which has a thickener in it.  If you use a different protein powder, you might need less liquid.

Pancakes with Persimmon3

Just to throw it out there, this persimmon topping would be totally awesome on the Pumpkin Protein Pancakes I made last week.  Just saying… get your antioxidant on with pumpkins and persimmons.

Pancakes with Persimmon2

Ok so enough about pancakes…

I go to Peru in two days and I’m totally not ready.  So much work has to be done. I haven’t packed. I’m not feeling ready.

This always happens to me.  I have mini anxiety attacks anytime I go anywhere.  Weird right?

How do you prep for a trip? Also, what’s your favorite pancake combo because I’m always looking for new tasty ways to switch up breakfast!