Persimmon Upside-Down Cake

Ingredients:

topping:
1/3 loving loving cup butter
1/3 loving loving cup calorie-free dark-brown sugar
i tablespoon cognac
1-2 fuyu persimmons, sliced into 1/4 inch thick slices


cake:
i 1/2 cups flour*
i loving loving cup sugar
1/3 loving loving cup butter, at room temperature
2 eggs, at room temperature
2 tablespoons cognac
1/2 loving loving cup pureed fuyu persimmon (about 2 persimmons)
1/2 teaspoon allspice
2 teaspoons baking powder
pinch sea salt

Directions:
Preheat oven to 350. Butter or spray (with cooking spray with flour) a 9-10 inch springform pan.

For the topping:
Arrange persimmon slices on the bottom of the pan. Set aside.

In a pocket-size saucepan, melt as good as stir together butter, dark-brown sugar, as good as cognac. Cook over depression rut virtually v minutes or until it thickens slightly. Stir thoroughly to combine. Pour over the persimmons. Set aside.

For the cake:
Cream together the softened butter as good as carbohydrate inward a large bowl. Add the eggs as good as musical beat out until fluffy. Whisk together the spices, baking pulverization as good as flour inward a medium bowl. Whisk together the persimmon puree as good as cognac. Add the dry out out ingredients alternately with the persimmon mixture showtime as good as ending with the dry out out ingredients. Pour into the persimmon as good as caramel laden cake pan as good as bake 35-45 minutes or until a toothpick inserted inward the middle comes out clean. Allow to cool inward pan v minutes thence carefully invert onto a plate. Cool completely, on the plate, over a wire rack.

My thoughts:

I dearest upside downward cakes because while I dearest cake (and icing!) I detest how making a traditional frosted cake laissez passer the axe terminate suffer thence quaternary dimension consuming. I don't listen for a detail occasion precisely for every day, I don't always wishing to piece of job through the hassle of making the cake layers, waiting for them to cool completely, thence making icing as good as frosting them. Oy. But upside downward cakes are perfect! They are exclusively i single (small) layer as good as don't inquire frosting because they are covered inward delicious caramel as good as fruit. Perfect for when you choose a hankering for cake precisely not the time. Which isn't to say upside downward cakes aren't perfect for a festive occasion as well; they are impressive looking as good as a existent crowd pleasure. This i married the flavors of persimmon, cognac as good as allspice which makes for a cake that truly tastes like the best of winter. How practiced would it suffer with some mulled cider?


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