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Maple Ginger Persimmon Upside-Down Cake with Brown Butter

Sylwia Vaclavek
This Maple-Ginger Persimmon Upside-Down Cake is made with brown butter caramel, fresh ginger, and a tender olive oil crumb. Stays moist for days!
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Prep Time 20 minutes
Cook Time 1 day 21 hours
Cooling 15 minutes
Course Dessert
Cuisine American
Servings 10
Calories 381 kcal

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

Serving: 1gCalories: 381kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 46mgSodium: 288mgPotassium: 323mgFiber: 1gSugar: 19gVitamin A: 210IUVitamin C: 45mgCalcium: 104mgIron: 3mg
Keyword brown butter, cardamom, ginger, maple sugar, olive oil cake, persimmon cake, persimmons, upside-down cake
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