Photo Slideshows

Maple Persimmon Upside-Down Cake with Maple Cream

By • February 7, 2013 • 1 Comment

3 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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

Photo 1 of 17

Our kitchen managers are just this good.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 2 of 17

Maple + butter, anyone?

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 3 of 17

Prep your dry ingredients.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 4 of 17

Then take to them with a whisk.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 5 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 6 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 7 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 8 of 17

Now you know the drill: dry...

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 9 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 10 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 11 of 17

Time to get artsy.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 12 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 13 of 17

Batter, meet persimmons.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 14 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 15 of 17

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

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 16 of 17

First: whip cream. Lots of it.

Maple Persimmon Upside-Down Cake with Maple Cream

Photo 17 of 17

Ta-da! Okay, now you can eat.

Jump to Comments (1)

Comments (1)

Default-small
Default-small
P1030880_2

almost 2 years 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.