Persimmon Pear Spice Bundt Cake

A fuyu persimmon fruit (Photo credit: Wikipedia)

Persimmons are one of my favorite fruits... That is from about a month ago or so. I had never had a persimmon and not too long ago I saw them at Walmart. I decided that I would buy one to at least try them. I came home to see if hubby has ever eaten one and no he hadn't, so we didn't have a clue to how figure out when they would be ripe... but we lucked out and they were wonderful. Kind in between an apricot and a mango...that looks like an orange tomato... YUM!



So this week I decided to buy more. A couple of them got very soft, very fast and also had a pear that was starting to go very soft... So decided that I would make a cake.  As I am not good at making up my own recipes I went on a hunt and found these two recipes ~ Persimmon Spice Tea Cake  and Pumpkin Persimmon Muffins and this is what I came up with.

Persimmon Pear Spice Bundt Cake

Ingredients:

2 cups flour

3/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tbsp Maxwell House International Latte Chai powder

1 cup Zulka Morena Pure Cane Sugar 

3/4 cup vanilla yogurt

1/4 cup apple butter * - I used homemade

2 eggs

255 gr persimmon and pear puree ( approx 1 cup ~ I used 2 fuyu persimmons and 1 pear)*

powdered sugar

Directions: 

Preheat oven to 350 degrees.

Cut persimmons and remove fleshy part of fruit.  Peel pear, remove seeds and cut in small pieces.  *Mine were both soft enough that I was able to mash them with a fork but you can place them in a blender and puree them.  I did have a few small chunks of fruit but they tasted ok in the cake.

In mixing bowl, place pureed fruit and sugar.  Mix well

Add yogurt and apple butter, mix well.

Add eggs and mix well.

In medium bowl, add flour, salt, baking powder, baking soda and chai powder and mix together.

Gradually add dry ingredients to wet ingredients, stirring until well combined.  

Pour into bundt cake pan that has been greased. 

Bake for 40 -50 minutes, until toothpick that has been inserted into the center comes out clean. (Mine took about 45 minutes).

Remove from oven and let sit in pan for 10 minutes and then place on cooling rack to continue to cool.

Once cool, sprinkle with powdered sugar.

Bakers Notes:

*I did measure my persimmons and pear on a scale.   Here is a picture of my scale.  Sorry not the best picture but you can see that my cup wasn't quite full and I had just over 255 gr.

*You could use apple sauce instead of apple butter.  I didn't have any apple sauce left.  I decreased the sugar as the apple butter had sugar in it.  The original recipe called for 1 1/3 cup sugar.  You also may want to add more spices, although this recipe did have lots of spices with the chai and the spices I had in the apple butter.

When I make this recipe again, I  am going to cut down the sugar still.

I thought this cake was wonderful, perfect for afternoon tea or coffee.. Hubby felt that it was more like a bread then a cake as it was heavier then a cake but still said it was good.

Linked up to these great blogs:  In & Out of the Kitchen, Friday with Friends, Spotlight Saturday, Make it Pretty Monday, Come Twirl & Take A Bow

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