Best Spiced Persimmon Olive Oil Cake Recipe
This Spiced Persimmon Olive Oil Cake is soft, fragrant, and filled with persimmon pieces. Warm spices, a touch of rosemary, orange zest, and crunchy toasted walnuts all come together in a simple yet elegant cake perfect for Thanksgiving. Add a light citrus glaze, and you’ve got a moist, aromatic, and irresistible dessert.
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How is this recipe different?
- I used coconut sugar
- I used fresh rosemary-infused oil
- I added whole wheat flour
Key Ingredients and Substitutions
Persimmons – bring natural sweetness, vibrant color, and that soft texture. They are giving the cake a honeyed richness without needing extra sugar. If you can’t get persimmons, ripe pears or apples can stand in.
Olive Oil – adds lush moisture and a subtle fruitiness, keeping the cake tender and fragrant. Unlike butter, it doesn’t weigh the cake down and adds a gentle depth. A mild, fruity olive oil works best; too peppery, and it can compete with the delicate flavors.
Rosemary – the unexpected herbal twist that elevates the cake from simple comfort to sophisticated. Just a touch infuses the cake with a piney, aromatic note that contrasts beautifully with the sweet persimmons and warm spices. Fresh is ideal, finely chopped, and a little goes a long way.
Other ingredients:
wet ingredients: eggs, whole milk, vanilla extract, orange juice, orange zest.
dry ingredients: all-purpose flour, whole wheat flour, coconut sugar (or brown sugar), baking powder, baking soda, kosher salt, cinnamon, ginger, nutmeg, walnuts, powdered sugar.
Equipment you will need
- Mixing bowls
- Whisk + Spatula
- Measuring Cups + Spoons
- Microplane or Fine Grater
- Small Saucepan
- Bundt pan or 8×4-inch Loaf Pan
- Parchment Paper
- Cooling Rack
- Toothpick or Skewer
- Knife + Cutting Board
- Citrus juicer
- Fine mesh strainer
- Offset spatula or brush
Top Tips
Use ripe-but-firm persimmons for the diced fruit – Fuyus that give slightly when pressed are ideal. They’ll hold their shape but still caramelize beautifully in the cake.
Don’t overmix the batter – once the dry ingredients are in, switch to a spatula and fold gently.
Taste your rosemary first – some sprigs are very fragrant, others mild. Start with 1 tsp finely chopped.
Use a pastry brush – to grease the bundt cake pan. Dip a pastry brush into melted butter or neutral oil and paint every ridge, crease, and curve of the pan. Then tap in a light dusting of flour and rotate the pan to evenly coat it.
Watch the bake time – every oven’s a little different. Start checking around 40 minutes. The cake should be golden, pulling slightly from the edges, and a toothpick should come out clean.
Use good olive oil – go for something fruity and mild, not peppery. It should enhance the persimmons, not overpower them.
Toast the walnuts – this step brings out much more flavor and crunch.
How to make it
- In a small saucepan, combine ¾ cup olive oil with 1 teaspoon of minced rosemary. Heat over very low heat for 5-8 minutes until fragrant (do not let it bubble). Remove from heat, cover, and let it cool completely. Strain the oil if you prefer a clean look, or leave the tiny pieces in.
- Preheat your oven to 350°F (175°C). Carefully grease and flour your bundt cake pan or loaf pan.
- In a large bowl, combine coconut sugar with the remaining ½ tablespoon of minced rosemary and orange zest. Use your fingertips to rub the rosemary vigorously into the sugar for 3-5 minutes until very fragrant.
- Chop the persimmon, and if they are very juicy, toss lightly with 1 teaspoon of flour. Roughly chop the walnuts and toast them in a dry pan for 3-5 minutes.
- In a separate medium bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer (using paddle attachment), whisk together 3 eggs with the rosemary-rubbed coconut sugar. Whisk on medium speed for 3-5 minutes until the mixture is light, slightly foamy, and pale tan (due to the coconut sugar).
- With the mixer on low speed, slowly and steadily stream in the cooled, rosemary-infused olive oil until fully incorporated and the mixture looks emulsified (creamy and slightly thickened). Stir in the vanilla extract.
- Reduce the mixer speed to low. Add one-third of the dry flour mixture, mixing just until combined. Add half of the milk, scrape the sides of the bowl and mix again. Repeat, alternating until all the dry ingredients are just incorporated, ending with the flour mixture. Do not overmix, as this can develop the gluten in the whole wheat flour and make the cake tough.
- Gently fold in the chopped persimmon and walnuts with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake in the preheated oven: round 9-inch pan: 35–45 minutes. Loaf pan or bundt pan: 45–50 minutes.
- The cake is done when the edges pull slightly away from the pan, the top is a deep golden-brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Lightly brush 3-4 small, fresh rosemary sprigs with simple syrup.
- Immediately dip or roll the sprigs in superfine granulated sugar until fully coated.
- Lay the sprigs on parchment paper and let them dry completely at room temperature for a few hours until they are hard and crystalline.
- Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges, then invert it onto a wire rack to cool completely.
- In a small bowl, whisk all the glaze ingredients together until completely smooth.
- If it’s too thick, add a few drops more juice or milk; if too thin, add a teaspoon more powdered sugar. It should be thick enough to slowly drizzle, not runny like water.
- Once the cake is completely cool, drizzle the glaze across the top, allowing it to drip attractively down the sides.
- Top with chopped walnuts and orange zest right after glazing to provide texture.
Best ways to enjoy
Whipped mascarpone or crème fraîche
Vanilla or ginger ice cream
A light drizzle of honey or extra syrup
Coffee, chai, or spiced tea — the perfect cozy pairing
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Storage instructions, reheating
Cool it completely before storing
Room temperature storage (2–3 days):
Wrap it tightly in parchment paper or plastic wrap, then store under a cake dome or in an airtight container.
Refrigerator (up to 5 days):
If your kitchen runs warm or you’ve already soaked it generously with syrup, store it in the fridge. Bring slices to room temperature before serving.
Freezer (up to 2 months):
Wrap the whole cake or individual slices tightly in plastic wrap + foil (or an airtight container). Thaw overnight in the fridge, then let it warm to room temperature before serving.
Make-ahead tip:
You can bake the cake 1–2 days before serving. If you want to save the syrup moment for the day of, wrap and store the baked cake, then rewarm slightly and glaze over before serving.
Best Spiced Persimmon Olive Oil Cake Recipe
Equipment
- measuring cups and spoons
- whisk, spatula
- zester
- small saucepan
- Bundt pan
- cooling rack
- Sharp knife, cutting board
- citrus juicer
- fine mesh strainer
- hand or stand mixer
Ingredients
- ¾ cup Extra Virgin Olive Oil
- 3 Eggs
- ⅔ cup Whole Milk
- 1 teaspoon Vanilla Extract
- 1 cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- ¾ cup Coconut Sugar
- 2 teaspoons Baking Powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher Salt
- 1 ½ teaspoon Cinnamon ground
- ½ teaspoon Ginger ground
- ¼ teaspoon Nutmeg
- 1 ½ Tablespoons Rosemary
- 1 cup Fuyu Persimmon chopped
- ½ cup Walnuts toasted
- 1 teaspoon Orange Zest
For the glaze
- 1 cup Powdered Sugar
- 2 tablespoons orange juice
- ½ teaspoon orange zest
Instructions
- In a small saucepan, combine ¾ cup Extra Virgin Olive Oil with minced 1 ½ Tablespoons Rosemary (leave ½ for later use). Heat over very low heat for 5-8 minutes until fragrant (do not let it bubble). Remove from heat, cover, and let it cool completely. Strain the oil if you prefer a clean look, or leave the tiny pieces in.
- Preheat your oven to 350°F (175°C). Lightly grease and flour your bundt pan or loaf pan.
- In a large mixing bowl, combine ¾ cup Coconut Sugar with the remaining ½ tablespoon of minced rosemary and 1 teaspoon Orange Zest. Use your fingertips to rub the rosemary vigorously into the sugar for 3-5 minutes until very fragrant.
- Chop the 1 cup Fuyu Persimmon, and if they are very juicy, toss them lightly with 1 teaspoon of flour. Roughly chop the ½ cup Walnuts and toast them in a dry pan for 3-5 minutes.
- In a separate medium bowl, whisk together 1 cup All-Purpose Flour ¾ cup Whole Wheat Flour, 2 teaspoons Baking Powder, ½ teaspoon Baking soda, ½ teaspoon Kosher Salt , 1 ½ teaspoon Cinnamon, ½ teaspoon Ginger and ¼ teaspoon Nutmeg. Set aside.
- Using a hand whisk or an electric mixer, add the 3 Eggs to the rosemary-rubbed coconut sugar. Whisk on medium-high speed for 3-5 minutes until the mixture is light, slightly foamy, and pale tan.
- With the mixer on low speed, slowly and steadily stream in the cooled, rosemary-infused olive oil until fully incorporated and the mixture looks emulsified (creamy and slightly thickened). Stir in the 1 teaspoon Vanilla Extract.
- Reduce the mixer speed to low. Add one-third of the dry flour mixture, mixing just until combined. Add half of the ⅔ cup Whole Milk and mix. Repeat, alternating until all the dry ingredients are just incorporated, ending with the flour mixture. Do not overmix, as this can develop the gluten in the whole wheat flour and make the cake tough.
- Gently fold in the chopped persimmon and walnuts with a rubber spatula.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45-50 minutes.
- The cake is done when the edges pull slightly away from the pan, the top is a deep golden-brown, and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
- Let the cake cool in the pan for 10-15 minutes. Run a knife around the edges, then invert it onto a wire rack to cool completely.
- In a small bowl, whisk together 1 cup Powdered Sugar, 2 tablespoons orange juice, and ½ teaspoon orange zest. all the citrus glaze ingredients until completely smooth.
- If it’s too thick, add a few drops more juice or milk; if too thin, add a teaspoon more powdered sugar. It should be thick enough to slowly drizzle, not runny like water.
- Once the cake is completely cool, drizzle the glaze across the top.
- Top with chopped walnuts and orange zest right after glazing to provide texture.
How to Make Candied Rosemary
- Lightly brush 3-4 small, fresh rosemary sprigs with simple syrup.
- Immediately dip or roll the sprigs in superfine granulated sugar until fully coated.
- Lay the sprigs on parchment paper and let them dry completely at room temperature for a few hours until they are hard and crystalline.
Notes
Nutrition
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Conclusion
This cake is a perfect way to celebrate fall flavors. It is sweet but balanced, with textures that keep every bite interesting. Best of all, it actually tastes even better the next day. Fragrant, and just a little unexpected with the rosemary-infused oil, toasted walnuts, that’s this persimmon cake in a nutshell.
FAQ
Can I use Hachiya persimmons instead of Fuyu?
Yes, but make sure they are very ripe and soft — Hachiyas are more pudding-like. If you’re using diced fruit, they may break down more during baking, so puréeing part of them is a good idea.
Can I make this cake vegan?
You can! Replace eggs with flax or chia eggs (1 tbsp flax/chia + 3 tbsp water per egg, let sit 5 min). Make sure your sugar is certified vegan if that matters.
Can I skip the rosemary?
You can, but the herbal note is what makes this cake feel unique. If you’re unsure, use just ½–1 tsp for a subtle hint.
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This cake is fragrant and filled with persimmon pieces. Warm spices, a touch of rosemary, orange zest, and crunchy toasted walnuts all come together in a simple yet elegant cake perfect for any occasion.
This Persimmon Olive Oil Cake is moist and fragrant. Made with warm spices, orange zest, rosemary-infused oil, and toasted walnuts, it is an irresistible treat