Persimmon Upside Down Cake

Directions

1. 1

   Preheat the oven to 350 degrees Fahrenheit

2. 2

   Cream together the butter and sugar.

3. 3

   Add sour cream, then eggs one at a time, and vanilla, mixing until smooth.

4. 4

   In a separate bowl, whisk your flour, baking powder, salt, and spices.

5. 5

   Add 1/3 of the dry mixture to the butter mixture and mix to combine.

6. 6

   Add 1/2 the milk and mix to combine.

7. 7

   Repeat until both the dry mixture and milk are all incorporated (making sure to finish on the dry mixture).

8. 8

   Grease an 8” pan (springform or regular) with nonstick cooking spray and line with a parchment round.

9. 9

   Lay out the persimmon discs on the bottom of the pan to form an even layer.

10. 10

    In a small sauce pan add the sugar and water. Turn the stove on medium heat, swirling the pan constantly until a medium shade of amber is reached.

11. 11

    Pour the caramel over the persimmons.

12. 12

    Top with the cake batter and use an offset spatula to smooth the batter.

13. 13

    Bake the cake for 25-30 minutes or until a toothpick comes out clean or with a few moist crumbs.

14. 14

    When the cake comes out of the oven, run through the sides of the pan with an offset spatula to release the edges.

15. 15

    Let the cake cool for 10 minutes, and then invert it onto a serving plate (or release from the pan if you used a springform pan).

16. 16

    Enjoy!