Persimmon Bundt Cake with Lemon Buttermilk Glaze

I’m back with more persimmon! This sweet treat, unlike the donut recipe I recently shared, is hearty and chewy thanks to the addition of whole wheat flour and oatmeal in the cake batter. Dark brown sugar brings a deep sweetness to the cake and pumpkin pie spice mixture sings of fall.

xo,

@

Persimmon Bundt Cake with Lemon Buttermilk Glaze

adapted from Low-Sugar Whole Wheat Oatmeal Spice Cake w/Fuyu PersimmonsKalyn’s Kitchen

Prep Time : 20 minutes  Cook Time : 40 minutes  Yield : 12 servings

Ingredients

3/4 cup all-purpose flour

3/4 cup whole wheat flour

3/4 cup rolled oats [if you’d like a finer texture, blitz the oats in your blender for a few seconds]

1 cup + 2 TBSP granulated cane sugar

3 TBSP dark brown sugar, packed

2 1/4 tsp pumpkin pie spice [or your preference of a blend of cinnamon, nutmeg, cloves and/or ground ginger]

2 1/4 tsp baking soda

1/4 tsp salt

1 1/2 cups puree ripe Fuyu persimmons [from 4-5 pieces of fruit]

3 eggs, beaten

1/4 cup + 2 TBSP canola oil

1/4 cup + 2 TBSP buttermilk

1 1/2 TBSP vanilla extract

Lemon Buttermilk  Glaze

2 cups confectioners’ sugar

2 TBSP melted butter

1 TBSP lemon juice

2 TBSP buttermilk

zest of 1 lemon

Directions

Cake

1. Butter/grease/prep however you like your bundt pan. Preheat oven to 350.

2. In a large bowl, whisk together flours, oatmeal, sugars, spices, baking soda and salt. Set aside.

3. In a medium bowl combine persimmon puree, eggs, oil, buttermilk and vanilla until well combined. Pour wet ingredients into dry and stir until just well combined.

4. Pour batter into bundt cake pan. Bake for 40-45 minutes or until toothpick or cake tester inserted into cake comes out with no crumbs.

5. Let cake cool in pan for 15-20 minutes before inverting onto plate and removing from pan.

Lemon Buttermilk Glaze

1. Stir together powdered sugar and melted butter until smooth. [I usually just dump all these ingredients in a medium bowl and have at it with a fork.]

2. Gradually add in up to 2 TBSP buttermilk and 1 TBSP lemon juice until you reach the desired consistency of glaze for your donuts. Add zest and stir.

Assembly

1. Place cooled cake on a wire rack set on a baking sheet or over parchment paper.

2. Spoon glaze over cake and let sit for 15 minutes for glaze to set.

Can be kept in refrigerator in an airtight container for 2-3 days. If you are preparing the cake in advance, wait to glaze it until just prior to eating.

2 comments
  1. Okay, now I know why I liked this cake just a bit better than the donuts. The flour/oatmeal. The chewiness was a plus for me. But both were VERY delicious. And appreciated. :)

    • glad I could help you figure out why the cake won over the donuts! happy to hear you enjoyed both, though!

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