Persimmon Upside Down Cake
Baking with fresh produce in the winter is achievable if you utilize what’s in season! Persimmons are one of my favorites, they taste like a honey apricot to me and pair perfectly with this tender crumb cake!
Secret’s out: I use boxed cake mix for this recipe! I actually am a proponent of it if you swap the oil for melted butter. It’s a great way to source all of the dry ingredients.
Persimmon Upside Down Cake
A great way to utilize winter produce
Ingredients
- 1 box yellow cake mix
- 3-5 persimmons peeled & sliced
- 3 tbsp melted butter
- ½ cup brown sugar
Instructions
- Preheat oven to 350F. Like a springform pan with a measured parchment paper round. Add the melted butter to the bottom and ensure it’s evenly spread.
- Sprinkle the brown sugar so that it evenly coats the bottom. Arrange the slices of persimmon so that it covers the bottom of the pan, overlapping each slice.
- Prepare your cake batter of choice and pour over the arranged persimmons in the cake pan. Bake for 30-35 minutes until center comes out with light crumbs when you insert a toothpick.
