Recipe by Jewissa
"Just like a pineapple upside-down cake but with persimmons instead! You can use soft persimmon pulp to make the batter or just use a standard white cake batter recipe."
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For the Topping:
large ripe persimmons, peeled and sliced
For the Cake:
sifted all-purpose flour
I noticed there were NO eggs in this recipe, so I added one. What a disappointment . The edges were baked and the middle was complete mush...even after I put it back in the oven for 40 minutes!
Absolute fave. Eggs not neccessary. Cake turned out moist and yummy did need a bit longer than recipe stated. Was in for almost 1hr and 15 mins total.
* Percent Daily Values are based on a 2,000 calorie diet.
Persimmon Upside Down Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 190
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