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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.
Anything but Watered down
Pair tomato water with pasta
Tomato water: the sauce of summer.
Butter pecan ice cream for impatient cooks.
It's time to travel.
Tomato skins, meet salt.
Put cake on a pedestal.