Persimmon Brown Butter Bundt Cake
Seasonal fruit, fragrant spices and nutty brown butter - this delicious combination comes together to make a wonderful people-pleasing cake. One of the best things about the cake? It’s gluten-free!
Persimmon Brown Butter Bundt Cake was inspired by the GF genius Aran Goyoaga’s Roasted Squash Brown Butter cake from her cookbook “Cannelle et Vanille”. I made the original squash cake and it was absolutely delightful! I wondered how it would turn out with some seasonal fruits. So I tried it using persimmon that my dear friend gave me from her bountiful tree, and the result was fantastic!
Persimmon Brown Butter Bundt Cake
Serves 1 (tehehe 🤤). jk 8-12 easy.
YOU WILL NEED
2-3 squishy-ripe persimmons
1/2 cup (110 g) unsalted butter + more for greasing the pan
1 and 1/4 cup (180 g) 1:1 all purpose gluten-free baking flour.
I used King Arthur’s GF flour
2/3 cup (65 g) almond flour
1/2 cup (100 g) brown sugar
1/2 cup (100 g) granulated sugar
1/2 tsp salt
1/4 tsp baking soda
1/4 tsp ground cinnamon
1/2 tsp fresh grated ginger
1/8 tsp ground nutmeg
2 tsp finely grated orange zest
2 tsp freshly squeezed orange juice
3 eggs, lightly beaten, at room temperature
powdered sugar for dusting
METHOD
Melt the butter over medium-high heat in a small light-colored or stainless steel saucepan so you can see the butter change color. Begin stirring once the butter melts. The butter will foam and sizzle as the milk solids separate and the butter turns clear. Continue stirring as the color of the butter progresses from yellow to golden and toasty brown. Pour the brown butter into a bowl and let it cool.
Preheat the oven at 350 degrees F.
Wash the persimmons and cut in half. Scoop out the flesh and puree it in a blender until smooth. Measure out 1 cup puree and set aside.
In a large bowl, whisk together flour, granulated and brown sugar, salt, baking soda, cinnamon, grated ginger, and nutmeg. Add the persimmon puree, cooled brown butter, eggs, orange zest and orange juice and mix well until smooth.
Brush the Bundt cake pan liberally with butter.
Spoon the batter in the Bundt pan. Lightly tap it a few times to remove any air bubbles. Bake for 40-45 minutes, or until golden brown. Insert a toothpick in the center of the cake and if it comes out clean, your cake is ready.
Cool the cake for 10 minutes, then invert the bundt cake onto a cooling rack and gently remove the pan. Let it cool for another 10 minutes and dust it with powdered sugar.
The cake keep well on the counter for up to 3 days, covered. Refrigerate the cake after 3 days to keep it longer. In my experience, you won’t need to refrigerate since it will devoured within hours if not minutes 😉.
PRO-TIPS
Brown Butter - browning of the butter is pretty, so don’t take your eye off it and make sure you are stirring frequently. You can pre-make the brown butter and store it in the refrigerator for ~2 weeks.
Persimmon Puree - for the puree, you want super ripe fruit that are squishy at a light touch. Just let your fruit sit on the counter until they ripen. I used hachiya persimmon, but you can use fuyu as well.