Maple Ginger Persimmon Upside-Down Cake with Brown Butter
If you love ginger, this cake is calling your name.
This Maple Ginger Persimmon Upside-Down Cake is lightly sweet, deeply spiced, and built around simple ingredients that deliver.
Ripe Fuyu persimmons caramelize in brown butter and maple sugar, creating a glossy, fruit-forward topping. The cake itself is made with olive oil and almond flour for a soft and tender crumb. Fresh ginger and cardamom add warmth without overwhelming, while toasted pistachios bring just the right amount of crunch. Don’t let the persimmon season end without making this cake.
Looking for more Persimmon Recipes?
How is this recipe different?
- I used brown butter for the caramel layer
- I used maple sugar
- I added fresh ginger and thyme
- Olive oil–based cake – for tender and light crumb
Key Ingredients and Substitutions
Persimmons – provide natural sweetness and a soft, almost custardy texture once baked. Fuyu persimmons work best because they hold their shape during baking; Hachiya persimmons can be used only if fully ripe and very soft. Their gentle flavor allows the caramel and spices to shine without overpowering the cake.
Brown Butter – adds depth and a nutty, almost toffee-like richness that makes the cake taste more complex without adding extra sugar. Browning the butter also enhances the caramel layer.
Maple Sugar – brings sweetness with character. Unlike white sugar, maple sugar adds subtle woodsy notes that complement the persimmons and brown butter. Coconut sugar works as a substitute for a slightly deeper, molasses-like undertone, while light brown sugar can be used if maple sugar isn’t available.
Ginger – adds warmth and gentle spice that lifts the fruit and caramel without dominating. Ground ginger keeps things subtle; finely grated fresh ginger gives a slightly brighter, more aromatic note.
Other ingredients: maple syrup, all-purpose flour, almond flour, baking powder, baking soda, ground cardamom, ground ginger, eggs, mild olive oil, plain yogurt, vanilla extract, a pinch of salt, orange zest, fresh thyme, and pistachios.
Equipment you will need
- 9-inch round cake pan
- Parchment paper
- Small saucepan
- Mixing bowls (2)
- Whisk, stand mixer
- Rubber spatula
- Knife + cutting board
- Measuring cups & spoons
- Cooling rack
- Serving plate
Top Tips
Use Fuyu persimmons – they hold their shape beautifully and won’t dissolve into the caramel.
Brown the butter – this adds flavor and depth; it makes the cake taste less sweet.
Add the maple sugar off the heat – stir it into the hot brown butter after removing from the stove to avoid bitterness or scorching.
Slice the persimmons evenly – about ¼-inch thick, to ensure they soften and caramelize without disappearing.
Choose a mild olive oil – you want moisture and richness, not peppery notes competing with the fruit.
Let the cake cool before flipping – 10–15 minutes is the sweet spot. Don’t wait too long, as the caramel layer may stick to the pan.
How to make it
- Preheat the oven to 350°F (175°C)
- Grease a 9-inch round cake pan (line the bottom with parchment paper)
- In a small saucepan, melt 4 tbsp of butter over medium heat
- Cook until the milk solids turn golden brown and smell nutty
- Immediately remove from heat and stir in: ⅓ cup maple sugar, maple syrup, freshly grated ginger, and a pinch of salt.
- Pour this mixture into the prepared baking pan and tilt to coat evenly.
- Lay the persimmon slices over the caramel, slightly overlapping.
- Tuck in thyme sprigs if using. Set aside.
- In a large bowl, whisk together: all-purpose flour, almond flour, baking powder, baking soda, salt, cardamom, and ginger.
- In a medium bowl, using an electric mixer, whisk eggs and maple sugar until slightly pale; slowly whisk in the olive oil; add yogurt, vanilla, and orange zest. Mix until smooth
- Add the flour mixture to the wet ingredients.
- Gently fold until just combined. Batter will be thick but pourable; don’t overmix.
- Spoon the cake batter over the persimmons.
- Gently smooth the top with an offset spatula.
- Tap the pan once or twice on the counter
- Bake 40–45 minutes, rotating halfway
- The cake is done when: the top is golden; a toothpick comes out clean, and the center springs back lightly.
- Cool in the pan only about 10–15 minutes! If you keep it longer the caramel may harden and stick to the bottom
- Run a knife around the sides of the pan
- Place a plate over the pan and flip confidently (hesitation is the enemy)
- Brush the warm fruit with a bit of maple syrup
- Optional: flaky salt or toasted nuts
- Let cool slightly before slicing.
Best ways to enjoy
- Slightly warm
- With a scoop of ice cream
- With a dollop of whipped cream
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Storage instructions, reheating
Room temperature: store the cake covered at room temperature for up to 24 hours. The olive oil keeps the crumb moist, and the flavors continue to mellow.
Refrigerator: for longer storage, cover and refrigerate for up to 3 days. Let slices come to room temperature before serving, or warm gently.
Reheating: warm individual slices in the microwave for 10–15 seconds, or in a low oven (300°F) until just heated through.
Make-ahead tip: this cake can be baked one day in advance. In fact, the brown butter, maple, and ginger flavors develop nicely after resting, making it even better the next day.
Freezing:
While possible, freezing isn’t ideal for the persimmon topping. If needed, freeze individual slices tightly wrapped for up to 1 month, then thaw overnight in the refrigerator and warm gently before serving.
Maple Ginger Persimmon Upside-Down Cake with Brown Butter
Equipment
- 9-inch round cake pan
- parchment paper
- small saucepan
- mixing bowls
- measuring cups and spoons
- Whisk or hand mixer
- spatula
- cooling rack
Ingredients
Persimmon Topping
- 4 Fuyu persimmons sliced ¼-inch thick
- 4 tablespoons unsalted butter browned
- ⅓ cup maple sugar
- 1 tablespoon maple syrup
- Pinch fine salt
- Orange zest
- 1 tablespoon fresh ginger grated
- ½ teaspoon orange zest
- 2 springs fresh thyme
Cake Batter
- 1 cup all-purpose flour
- ¼ cup almond flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon fine salt
- ½ teaspoon ground cardamom
- ¼ teaspoon ground ginger
- 1 tablespoon fresh ginger grated
- 2 large eggs room temp
- ½ cup maple sugar
- ½ cup mild olive oil
- ½ cup plain yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Instructions
- Preheat the oven to 350°F (175°C)
- Grease a 9-inch round cake pan.
- In a small saucepan, melt 4 tablespoons unsalted butter over medium heat.
- Cook until the milk solids turn golden brown and smell nutty
- Immediately remove from heat and stir in: ⅓ cup maple sugar, 1 tablespoon maple syrup, 1 tablespoon fresh ginger, Orange zest and a Pinch fine salt.
- Pour this mixture into the prepared baking pan and tilt to coat evenly.
- Lay the 4 Fuyu persimmons (sliced) over the caramel, slightly overlapping.
- Tuck in 2 springs fresh thyme if using. Set aside.
- In a large bowl, whisk together: 1 cup all-purpose flour, ¼ cup almond flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ¾ teaspoon fine salt, ½ teaspoon ground cardamom, and ¼ teaspoon ground ginger.
- In a medium bowl, using an electric mixer, 2 large eggs and ½ cup maple sugar until slightly pale; slowly whisk in the ½ cup mild olive oil add ½ cup plain yogurt 1 teaspoon vanilla extract, and 1 teaspoon orange zest and 1 tablespoon fresh ginger. Mix until smooth
- Add the flour mixture to the wet ingredients.
- Gently fold until just combined. Batter will be thick but pourable, don’t overmix
- Spoon the cake batter over the persimmons. Gently smooth the top with an offset spatula.
- Tap the pan once or twice on the counter
- Bake 40–45 minutes, rotating halfway
- The cake is done when: the top is golden; a toothpick comes out clean, and the center springs back lightly.
- Cool in the pan 10–15 minutes. Run a knife around the sides of the pan
- Place a plate over the pan and flip confidently (hesitation is the enemy)
- Brush the warm fruit with a bit of maple syrup.
- Optional: flaky salt or toasted nuts.
- Let cool slightly before slicing.
Nutrition
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Conclusion
That’s it. Go make this cake while persimmons are still in season. Seriously. Brown butter caramel, sweet persimmons, that irresistible tender olive oil crumb, and oh, all that ginger. Serve it with vanilla ice cream and get ready for everyone to ask for seconds.
FAQ
Do I need to peel the persimmons?
No. The skin softens as the cake bakes, helping the slices retain their shape. Just wash them well and remove any tough stem pieces.
Can I make this cake less sweet?
This cake is already intentionally low on sweetness. If you prefer it even less sweet, you can reduce the maple sugar in the batter slightly, but avoid reducing the topping too much or it may affect caramelization.
Why did my cake stick to the pan?
Upside-down cakes need a short cooling period—about 10–15 minutes—before flipping. Too soon and the topping may slide; too late and the caramel can set. A light-colored pan and confident flip help a lot.
Can I use a springform pan to bake this cake?
A springform pan isn’t recommended for this recipe. Because the cake is baked with a brown butter–maple caramel topping, the mixture can leak through the seams of a springform pan. For best results, use a solid 9-inch round cake pan, which allows the caramel to set properly and makes flipping the cake much easier. If a springform pan is your only option, wrap the bottom tightly in foil and place it on a baking sheet to catch any leaks.
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