This cake is essentially the amalgamation of the bits and pieces left over from fall baking and cooking. Pureed squash from my No-Bake Pumpkin Cheesecake, persimmon left from my Ginger Persimmon Panna Cotta, and streusel left over from my Blueberry Yogurt Pie.
It’s perfectly moist, nicely spiced, and the streusel bakes into the perfect crispy crust.
Active prep time:
Yield: 1 9-inch cake + 6 muffins
- 2½ cups flour
- ½ tsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 1 cup milk
- 1 cup persimmon pulp
- 1 cup pureed pumpkin or squash
- 2 eggs
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tbsp fresh ginger, minced
- 1 tsp turmeric (doesn’t add flavour, just colour)
- Streusel – recipe here
- Preheat oven to 300 degrees F. Grease and flour a 9-inch round cake pan and line 6 muffin cups.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, turmeric and sugar in a bowl, set aside. Whisk together the eggs, persimmon, pumpkin, ginger, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan and muffin cups. Top evenly with streusel.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for the cake, 20 minutes for the muffins. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before cutting.