Spiced Persimmon Bundt Cake with Yogurt Cream
You can never have too many hor d'oeuvre recipes, so give Spiced Persimmon Bundt Cake with Yogurt Cream a try. This recipe serves 16 and costs 44 cents per serving. One serving contains 208 calories, 5g of protein, and 10g of fat. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Vegetarian Times. Head to the store and pick up baking powder, ground cinnamon, eggs, and a few other things to make it today. This recipe is liked by 120 foodies and cooks. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 20%. Persimmon Bundt Cake, Persimmon bundt cake with spices, and Spiced Persimmon Tea Cake are very similar to this recipe.
Servings: 16
Ingredients:
1 ½ tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. coarse salt
2 tsp. confectioners' sugar
3 large eggs
2 cups whole Greek yogurt, divided
2 tsp. ground cinnamon
1 large Hachiya persimmon
1 ½ tsp. pumpkin pie spice
1 ½ cups plus 2 Tbs. sugar, divided
¾ cup unsalted butter (1 ½ sticks)
1 tsp. vanilla extract
1 cup whole-wheat pastry flour
Equipment:
kugelhopf pan
oven
whisk
bowl
hand mixer
toothpicks
frying pan
wire rack
Cooking instruction summary:
1. Preheat oven to 350°F. Coat Bundt pan with cooking spray; dust with flour.2. Halve persimmon, and scoop out flesh. Discard skin, and purée flesh until smooth. (You should have 1 cup.)3. Whisk together flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in bowl.4. Beat butter with electric mixer until light and fluffy. Gradually beat in 1 1/2 cups sugar, and continue to beat 1 minute, or until mixture is fluffy. Beat in eggs one at a time. Beat in vanilla.5. Reduce mixer speed to very low, and add half of flour mixture. Add half of persimmon purée, then remaining flour mixture, followed by remaining persimmon purée, and 1/4 cup yogurt. Transfer batter to prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean. Transfer cake to wire rack. Cool in pan 15 minutes. Unmold, and cool completely. Dust with confectioners’ sugar.6. Whisk together remaining 1 3/4 cups yogurt and remaining 2 Tbs. sugar in bowl. Serve cake with yogurt cream.
Step by step:
1. Preheat oven to 350°F. Coat Bundt pan with cooking spray; dust with flour.
2. Halve persimmon, and scoop out flesh. Discard skin, and purée flesh until smooth. (You should have 1 cup.)
3. Whisk together flours, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt in bowl.
4. Beat butter with electric mixer until light and fluffy. Gradually beat in 1 1/2 cups sugar, and continue to beat 1 minute, or until mixture is fluffy. Beat in eggs one at a time. Beat in vanilla.
5. Reduce mixer speed to very low, and add half of flour mixture.
6. Add half of persimmon purée, then remaining flour mixture, followed by remaining persimmon purée, and 1/4 cup yogurt.
7. Transfer batter to prepared pan, and bake 1 hour, or until toothpick inserted in center of cake comes out clean.
8. Transfer cake to wire rack. Cool in pan 15 minutes. Unmold, and cool completely. Dust with confectioners’ sugar.
9. Whisk together remaining 1 3/4 cups yogurt and remaining 2 Tbs. sugar in bowl.
10. Serve cake with yogurt cream.
Nutrition Information:
covered percent of daily need
