Wednesday, December 23, 2009
It's Not To Late for it: Pine Nut Persimmon Coffee Cake
When the time for ripe, sugary persimmons comes, there is only so many one can consume on a daily basis.
So I made persimmon coffee cake, using the same base as the Sour Cream Pumpkin Coffee cake and adding a layer of persimmon pulp instead of the pumpkin.
1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup yogurt (I prefer full fat Greek yogurt)
3 large ripe Hachiya persimmons (pulp only)
1 teaspoon cinnamon
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with yogurt.
Blend persimmon pulp with cinnamon. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the streusel over batter. Spread persimmon mixture over streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1/2 cup toasted pine nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.