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Easy Sticky Spiced Persimmon Upside-Down Cake Recipe

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A nostalgic fall dessert featuring caramelized Fuyu persimmons atop a tender, warmly spiced cake. This upside-down cake is simple to make yet stunning, with a moist crumb and jammy fruit topping that tastes even better the next day.

Ingredients

Scale
  • 3–4 ripe but firm Fuyu persimmons (about 450g)
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (150g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (about 240g) persimmon puree (from 2–3 very ripe Fuyu persimmons)
  • 1/2 cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Peel Fuyu persimmons and slice crosswise into 1/4-inch (6mm) rounds. Set prettiest slices aside for topping. Blitz less uniform slices and extra soft persimmons in a food processor to make 1 cup of puree.
  2. Place a 9-inch cast iron skillet over medium heat. Melt 1/2 cup butter, then sprinkle 3/4 cup brown sugar evenly over it. Stir until sugar is mostly dissolved and bubbling, about 2-3 minutes. Remove from heat and stir in vanilla and a pinch of salt.
  3. Arrange persimmon slices in concentric circles over the sugar mixture, overlapping slightly. Press gently into the warm sugar.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, and nutmeg.
  5. In a large bowl, beat softened 1/2 cup butter, granulated sugar, and 1/4 cup brown sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  6. Add eggs one at a time, beating well after each. Beat in persimmon puree and 1 teaspoon vanilla until smooth.
  7. With mixer on low, add one-third of the flour mixture, mixing just until combined. Add half the buttermilk, mix briefly. Repeat with another third of flour, remaining buttermilk, and last of flour. Mix just until no streaks remain. Fold gently with a rubber spatula.
  8. Spoon batter over persimmon slices in skillet, spreading evenly. Bake for 40-45 minutes, until a skewer inserted into the center (not through fruit) comes out clean or with a few moist crumbs.
  9. Cool in skillet on a wire rack for exactly 10 minutes. Place serving plate upside down over skillet, invert confidently, and lift skillet off. Nudge any stuck fruit back into place. Cool completely before slicing, at least 1 hour.

Notes

Don’t skip the persimmon puree—it keeps the cake moist. Watch the flip timing: exactly 10 minutes cooling, or the caramel will harden. Use room temperature ingredients for best texture. Measure flour by spooning and leveling. If top browns too fast, tent with foil during last 10-15 minutes. For cleaner slices, use a serrated knife wiped clean between cuts.

Nutrition

Keywords: persimmon upside-down cake, fall dessert, spiced cake, sticky cake, cast iron skillet cake, persimmon recipe

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