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Maple Persimmon Upside-Down Cake with Maple Cream

By • February 7, 2013 • 1 Comment

Maple Persimmon Upside-Down Cake with Maple Cream by vvvanessa

WHO: vvvanessa is a recreational baker who lives in California.
WHAT: A new go-to dessert you'll be dreaming about long after the persimmons are gone.
HOW: Mixing a batter and layering persimmons all pays off the moment you get to flip this baby upside down.
WHY WE LOVE IT: This cake is like your favorite spice cake meets the caramelized fruit goodness of a tarte tatin. We'd stop there, but then, there's the faintly sweet Maple Cream. You have direct orders not to skip the latter. 

Maple Persimmon Upside-Down Cake with Maple Cream

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Our kitchen managers are just this good.

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Maple + butter, anyone?

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Prep your dry ingredients.

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Then take to them with a whisk.

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A stick of butter: the start to any good dessert.

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Add in your maple syrup. (Bonus points for such a pretty vessel.)

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Take a break, pause, rest. And then scrape down the sides of the bowl.

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Now you know the drill: dry...

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...then wet...then dry one more time.

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Don't forget the pecans! They enter the equation now.

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Time to get artsy.

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Admire your work, and then keep going until the whole pan is filled with beautiful slices.

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Batter, meet persimmons.

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When it looks like this, its stint in the oven is over.

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Invert a serving plate on top of the pan, but you'll have to wait for the big reveal.

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First: whip cream. Lots of it.

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Ta-da! Okay, now you can eat.

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Comments (1)

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over 1 year ago Taiyyaba

does the end product taste like maple syrup? i love the stuff (a bit too much? i'll have a tiny, tiny sip of it for dessert sometimes . . .) but when i bake with it, i feel that the final product is just sweet, not caramely-rustic-woodsy maple flavored.