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Persimmon Cinnamon Cake
This spiced layer cake features fresh persimmon chunks and warm cinnamon baked right into the batter. A tangy cream cheese frosting balances the sweet, fruity notes of the sponge. The rustic frosted finish makes it an inviting centerpiece for an autumn afternoon tea or holiday dessert table. The moist crumb and seasonal flavors offer a comforting twist on a classic layer cake.
Ingredients
- 200 g (7 oz) soft light brown sugar
- 100 g (3½ oz) caster (superfine) sugar
- 300 g (10½ oz) unsalted butter
- 5 eggs
- 1 teaspoon vanilla extract
- 300 g (10½ oz/2 cups) self-raising flour
- 2 teaspoons ground cinnamon
- 30 ml (1 fl oz) milk
- 1 persimmon
- 600 ml (21 fl oz) thick (double/heavy) cream
- 80 g (2 ¾ oz) icing (confectioners’) sugar
- 200 g (7 oz) cream cheese
- 1 tablespoon vanilla extract
- 1 persimmon, sliced, and unsprayed/organic edible leaves (such as bay leaves) to decorate
Instructions
- 1Set out two 15 cm (6 inch) round cake tins on your workspace.
- 2Plan your schedule to allow 20 minutes for preparation and 50 minutes for baking.
- 3Reserve 10 minutes at the end of the process for decorating.
- 4Preheat the oven to 180°C (350°F) and grease and line the prepared cake tins.
- 5Beat the soft light brown sugar, caster sugar, and butter in a bowl until soft and fluffy. Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- 6Stir in the vanilla extract. Fold in the self-raising flour and ground cinnamon, then pour in a little milk to loosen the batter.
- 7Chop one persimmon into small chunks and gently fold it into the batter. Divide the mixture evenly between the two tins and bake for 45 to 50 minutes.
- 8Insert a skewer into the center of the cakes to check for doneness. Let the baked cakes rest in their tins for 10 minutes before transferring them to a wire rack to cool completely.
- 9Whip the thick cream and icing sugar together until thick. Blend in the vanilla extract and cream cheese until smooth.
- 10Cut each cooled sponge in half horizontally to create four layers. Set one layer on a serving plate, spread a portion of the frosting over it, and repeat with the remaining layers.
- 11Apply a thin crumb coat of frosting around the outside of the cake. Garnish the top with fresh persimmon slices and edible organic leaves.
- 12Transfer any leftover cake to an airtight container and refrigerate for up to 3 days, letting it sit at room temperature for 30 minutes before eating.