Persimmon Walnut Coffee Cake

Indulge in the cozy, autumnal flavors of this delightful Persimmon Walnut Coffee Cake—a moist, spiced treat that’s perfect for brunch or an afternoon pick-me-up. Sweet, ripe Hachiya persimmons lend their natural sweetness and velvety texture to the batter, while a warm blend of cinnamon and nutmeg infuses every bite with comforting aromas. Chopped walnuts add a satisfying crunch, contrasting beautifully with the tender crumb of the cake. Finished with a light dusting of powdered sugar, this coffee cake is as visually appealing as it is delicious. Quick to prepare and oven-ready in just 20 minutes, it’s an effortless yet impressive addition to your fall baking repertoire. Pair with a steaming mug of coffee or tea for a truly unforgettable treat!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 ripe persimmons (Hachiya)
• 200 g granulated sugar
• 50 g brown sugar
• 115 g unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 250 g all-purpose flour
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 1 tsp baking powder
• 1 tsp baking soda
• 0.5 tsp salt
• 120 ml whole milk (or buttermilk)
• 100 g chopped walnuts
• 15 g powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour a 9-inch round or square cake pan.

Step 2

Peel the persimmons and puree the flesh in a blender or food processor until smooth. Set aside.

Step 3

In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the persimmon puree.

Step 5

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, nutmeg, baking powder, baking soda, and salt.

Step 6

Gradually add the dry ingredients to the persimmon mixture, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined.

Step 7

Fold in the chopped walnuts gently, being careful not to overmix.

Step 8

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Step 10

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Step 11

Once cooled, dust with powdered sugar before serving. Enjoy with a cup of coffee or tea!

Nutrition Facts

Serving size	(1309.9g)

Amount per serving	% Daily Value*
Calories	3894.0

Total Fat 177.5g	0%
Saturated Fat 71.0g	0%
Polyunsaturated Fat g
Cholesterol 635.2mg	0%
Sodium 3115.0mg	0%
Total Carbohydrate 544.0g	0%
Dietary Fiber 27.1g	0%
Total Sugars 316.2g
Protein 61.7g	0%

Vitamin D 142.9IU	0%
Calcium 417.2mg	0%
Iron 17.1mg	0%
Potassium 1640.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.7%

Protein: 6.1%

Carbs: 54.1%