Persimmon Upside Down Cakes
One of the best things about fall is all the delicious persimmons that are in season; and what better way to enjoy them than in a scrumptious persimmon upside down cake? These cakes are so easy to make and are sure to please any crowd. So get baking and enjoy the fruits of your labor!
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Why should you make these Upside Down Persimmon Cakes?
Have you been curious about healthy baking? If so, these Persimmon Upside Down Cakes are the perfect recipe to get you started! This healthy twist on an old classic is gluten free and dairy free, making it accessible for those with dietary restrictions. But that’s not all – it also has anti-inflammatory properties to help your body feel its best. Not only will you be making a tasty treat, you’ll also be giving your digestive system some much needed TLC. So why wait? Get in the kitchen and whip up something delicious with these Upside Down Persimmon Cakes!
How to pick a persimmon
The persimmon or “Divine Fruit” as its often called, is a favorite for many during the winter holidays, but picking out the perfect persimmon can be a bit tricky. Before buying persimmons, you should look for ones that are firm and soft to the touch. There should also be no bruising on the skin. If you’re looking for persimmons to use for baking and desserts, you’ll want them to be slightly overripe – just a little soft – since they tend to be sweeter when taken further along in terms of ripeness. However, if your plan is to eat them out of hand, don’t go too far; they’re at their best when they still have a nice crunch on the inside, but it’s important not to let those persimmons get too squishy while they reach their peak flavor!
I prefer the Fuyu varietal. They are more sweet and tend to contain less tannins than the others that can be found in US markets.
What kind of pan do you need?
The type of pan you need depends entirely on the task at hand. Whether it’s mini tart pans for mini quiches, deep-dish pans for pizzas, or pie dishes to make delectable pies — the right pan makes all the difference. Who hasn’t seen those Pinterest fails that result from using the wrong tool for the job? Save yourself some serious embarrassment and use the correct pan for your dish! Even if it calls for a mini tart pan, which this recipe does — no shame here! It will all be delicious in the end.
What can you substitute almond flour with?
When it comes to healthy and yummy baking, almond flour is usually a go-to ingredient. But if you find yourself out of this healthy flour, or suffer from a nut allergy, never fear! There are plenty of substitutes available for almond flour that can give your baked goods the same deliciousness without having to take an extra trip to the store. (To see more about where to get almond flour, click here.)
Sunflower flour has a similar nutritional profile as almond flour, making it a great substitute in dishes like pancakes and muffins. Tapioca flour is another healthy option with a high level of nutrition, though its uses may be limited compared to other flours. For those willing to sacrifice a bit of nutritional value for tastiness, whole wheat flour provides an amazing addition to any type of batter or dough that calls for almond flour. So no matter what recipe requires almond flour, there’s bound to be another healthy option that can do the job equally well!
Will my kids eat these Persimmon Upside Down Cakes?
My kids might not be convinced that healthy snacks are delicious, but I think these Persimmon Upside Down Cakes have the potential to win them over. Not only do they look pleasingly sweet, festive and inviting, but the healthy persimmons provide healthy fiber, vitamins and minerals. I’m betting a batch of these cakes will make healthy eating quite enjoyable in my household… because what kid doesn’t love cake?
Pro-tip: Let them cool for 10 minutes
Time isn’t always kind to baking, so when it’s done, set a timer for 10 minutes and let your creations to cool. This gives them a chance to solidify, allowing you to sample the fruits of your labor without having to wait too long – giving you the perfect balance between patience and impatience. Don’t underestimate the importance of this step, though – in this bake-off mental marathon, resting is just as important as racing!
Did you know that Persimmon Upside Down Cakes have health benefits? They are not only sugar free, but they are also good for your kids! If you liked this recipe, leave a comment below and don’t forget to sign up for our email list so you never miss a new recipe!
Persimmon Upside Down Cakes
Equipment
- 1 Mini Tart Pan
- 3 mixing bowls
- 1 potato masher or fork
Ingredients
Topping
- 4 Fuyu Persimmons
- 2 Tbsp Honey
Dry Ingredients
- ½ cup Coconut Flour
- ½ cup Almond Flour
- 1 tsp Baking Powder
- ½ tsp Ground Cinnamon
- 1 pinch Salt
Wet Ingredients
- 2 Bananas very ripe
- 2 eggs
- ½ cup water
- 1 tsp Vanilla
- ¼ cup Coconut Oil melted
Instructions
- Preheat the oven to 350°.
Prepare the Topping
- Cut the leaves/stems from the persimmons, then peel the persimmons.
- Dice the persimmons into small pieces.
- Mix the persimmon pieces with honey, set aside to let marinate.
Mix the Dry Ingredients
- In a mixing bowl, combine all dry ingredients; mix well and set aside.
Mix the Wet Ingredients
- In a separate mixing bowl, mash the bananas with a potato masher or fork until no clumps exist and the bananas are "liquidy".
- Add the remaining wet ingredients to the mashed bananas; mix well.
- Add the dry ingredient mixture to the wet ingredient mixture. Stir until a thick batter, or dough forms.
Prepare the Pan and Fill
- Into a Mini Tart Pan, spoon the marinaded persimmons into each reservoir. Add enough persimmons into each reservoir just to cover the bottoms in a single layer.
- Cover the persimmons with the dough and fill each reservoir completely.
Bake at 350° for about 16 minutes. When done, a knife inserted into the center cake should come out mostly clean with no wet batter.
Remove cakes from the pan
- While the cakes are still hot, cover the tart pan with either a wire cooling rack or cookie sheet.
- Hold the pans together, and flip both pans simultaneously so the tart pan becomes the top pan and the cakes can fall out onto the cookie sheet or wire rack.
- Let cool for about 10 minutes. Top with whipped cream, or dairy-free alternative, if desired. Enjoy.
