Monday, October 11, 2010

Persimmon Coffee Cake

Fuyu Persimmons.

Does anyone else know what they are? Huh? Anyone out there?

Hello? Japan? Can you please explain yourself, here? Because I seriously need to know why these haven't been apart of my life until now. What else are you hiding from me?

Fuyu Persimmns. They blow my mind.

Upon my first meeting of the Fuyu Persimmon (not to be confused with its sister fruit, Hachiya Persimmon), I thought it was a tomato. Imagine my surprise when I brought a buttload of them home under the impression that I'd be eating BLT's all week, only to be told that those were definitely not tomatoes, but a fruit instead (yes, I know tomatoes are technically a fruit but I would rather not get into a political discussion about fruit today). I didn't believe it until I ran a knife through it and heard the familiar *crunch* noise that followed. It was as if I was cutting a juicy, firm, ripe apple. Except the taste was entirely different. Subtly sweet with a hint of what seems like cinnamon or honey, Fuyu Persimmons quickly became one of my favorite fruit the minute I snacked on it.

Which is why I had to take a perfectly healthy fruit and throw it in some butter and brown sugar and make a coffee cake.

What? It's only the logical thing to do.

In most persimmon recipes, they tell you to puree the fruit first due to its hard texture. But I merely chopped these up, threw them with some baking powder and then folded them into the batter like you would do for apples or pears. The result was a still slightly firm but mostly soft fruit buried within the coffee cake, giving bursts of flavor in every bite. Not only that, but the perfect crumble on top brings it all together for an awesome sunday morning treat or weekday brunch.

Or just a snack every time you pass by the kitchen. I'm not kidding. You won't be able to pass by this without grabbing little bits here and there.

I plan on experimenting with this fruit a little more since I still have quite a few left over. If you want you could easily substitute the persimmons for apples, pears, or any other fall fruit.

Just don't confuse them for tomatoes. It might mess up everything. Especially if you planned to use them for spaghetti sauce. Although, Fuyu Persimmon Spaghetti Sauce might turn out pretty awesome... Y'never know.

Fuyu Persimmon Coffee Cake

Coffee Cake Ingredients:
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon ground cinnamon
1teaspoon ground cloves
1/4 teaspoon nutmeg
2 teaspoon baking powder, divided
1 stick butter, softened
1 1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups chopped fuyu persimmons (3 medium persimmons, chopped)
1/2 cup of golden raisins (optional)

Crumble Topping Ingredients:
1/2 all-purpose flour
1/4 cup brown sugar, packed
1 1/2 teaspoon ground cinnamon
1/4 cup butter, cold
powdered sugar (optional)

1. Preheat oven to 350F. Butter and flour a 9x13in. pan. Stir 1 teaspoon baking powder with chopped fuyu persimmons in a medium bowl to coat. Set aside.

Sift together all dry ingedients (flour through 1 teaspoon baking powder) in a medium bowl and set aside.

3. Mix together butter and sugar until creamy. Blend in eggs and vanilla until the batter is light and fluffy. Fold in the fuyu mixture into the batter.

4. Blend the flour mix into the fuyu mix until no trace of flour remains.

5. In a seperate bowl, make the crumble topping. Whisk together flour, brown sugar, and cinnamon. Cut in the butter with a pastry cutter or your fingers until the batter is crumbly.

6. Pour the fuyu batter into the 9x13 pan, sprinkle the crumble topping evenly ontop.

5. Bake at 350F for 30-50 minutes or until a knife/toothpick comes out without crumbs when inserted into the middle. Let cool on a wire rack. Dust with powdered sugar if desired.


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