In this dish, the blue cheese adds only a light, pleasant flavoring and gives the cottage cheese layer a velvety texture. This unconventional lasagna won’t have mozzarella in it, and your guests will be clamoring for the recipe. (Have it prepared.) This recipe is ideal for helping me regulate my portions for our now-empty nest with few leftovers because I have a propensity of cooking way too much lasagna. Although I haven’t tried it, I think this might turn out good in a slow cooker. Fear not—this dish doesn’t have an overbearing blue cheese flavor.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch cake |
Ingredients
- nonstick cooking spray
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups persimmon pulp
- 1 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Spray a 9×13-inch baking pan with nonstick spray and dust with flour.
- Whisk together flour, sugar, baking soda, baking powder, and salt in a large bowl.
- Whisk together persimmon pulp, milk, eggs, and vanilla in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain; pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 75 minutes.
- Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack.
Reviews
Followed the directions and it came out great. If you dont like very sweet stuff cut back on the sugar for sure. The top was a bit sticky, but nothing terrible. It came right out no problems.
Made it vegan, by subbing light coconut milk for regular milk, and flax seed 2 tbsp in 1/4 cup milk for 2 eggs. Also subbed 1/2 cup ground almond flour for reg flour, which made it very rich. Only used 1 1/2 cup sugar, and spiced with 1 tsp cinnamon and 1/2 tsp ground mace. Topped with roasted pecans, cinnamon and sugar. So good!
Absolutely delicious! The recipe is easy to follow.
I’ve been making persimmon cakes for years and this is my favorite recipe so far. Perfect use for native North American persimmons. It really lets the persimmon flavor shine front and center, and the texture is both light and moist. It’s best eaten unfrosted and stuffed directly into your face, sans plate or fork. It seems to actually taste better the next day than it does fresh. This stuff is the manna of the Gods.
This was delicious and moist. I made it twice in about 2 weeks and everyone loves it! I left the pulp a little more chunky the second time to get the little tasty pieces of persimmon rather than turning it into a paste. I like the pieces better. I also added about a tablespoon of cinnamon because I LOVE cinnamon and it was soooo good! Such a perfect recipe!
Very good cake with only a hint of persimmon taste. I used the recipe as written and really will not change when I bake it again. My only concern with this recipe is the picture posted with it. It is clearly not a 9 x 13 pan! It would help to post time and temperature if baked in the traditional tube pan or bundt pan.
Very dense. Not like cake at all, and not much flavor.
Easy to cook and gooddddd
I followed this recipes exactly. It puffed up very well, but once you take it out of the oven, it deflated like crazy. The only thing I can think of is that I pureed the persimmons, maybe that made it too wet…
After eating this once a year treat at a family party I decided to give this recipe a try. I followed the recipe except as with other suggestions, I added a cup of walnuts, currents because I did not have raisins, an extra egg, the pumpkin pie spice, and by mistake 2 cups of milk instead of one. I put it in a bundt pan at 375 for an hour until a wooden skewer poked in the middle came out clean. I really expected this to flop because of the extra milk, but it came out fine! I served it with whipped cream and everyone liked it, my husband included, whose only comment was, ” too sweet, too much cinnamon, Aunti Edna didn’t make it this way”. The cake itself was very moist. I think it was perfect with the whipped cream, but if you want to serve it with the traditional hard sauce, cut back on the sugar.
Had it for Thanksgiving dessert. Everyone loved it. I used 1/2 white sugar and 1/2 brown sugar. Did not ice the cake as I felt it was sweet enough without the icing. I was right. The children and adults both enjoyed it.
Big hit at bible study.! I didn’t change a thing except I cooked it only 50 minutes at 300. Will definitely make again next year.
Moist but just right. Great as a cake or dessert.
Sorry nothing about this cake worked for us – flavor, texture. Won’t make again.
Came out great! I used a well-greased and floured Bundt pan. I added chopped walnuts, cinnamon, and allspice. Cooked it about 10 minutes longer because the toothpick came out wet. Dark and moist. Super delish!
My 3 yo granddaughter really likes this cake. With or without icing, it is wonderful (my review from 04/2013). New review: This cake continues to be a favorite and is frequently requested by my now 6 year old granddaughter. She gets caught snitching pieces until it is gone. Definitely a favorite. I use a bundt pan and sprinkle with powered sugar. It is a dense, moist cake. Getting ready to make this for her right now!
Wow, fantastic. I read many reviews and decided to go with the original recipe rather than reduce the sugar the first time out. It tasted incredibly good! I loved it. I did like one reviewer’s suggestion of a lemon glaze, so I did that while it was still warm & it made an amazing chewy crust that was out of this world. I did a nutrition analysis on this, & with the recipe as-is and a glaze that uses 2 T of butter, it still comes out to only 7% fat, which is really great (I’m not one of those Atkins proponents, lol). I didn’t add any nuts or anything. The only thing I would change for next time would be to leave more chunks of actual persimmon. Mine were VERY ripe and practically liquid when I used them (I had frozen them after they were ripe). Maybe if they aren’t quite so ripe I’ll have a little more control over that. I did this in a bundt pan at 325 with convection for 65 minutes, and it was perfect. I didn’t add spices at all, didn’t want it to seem totally Christmas-y, though around the holidays I might consider that or topping with some pecans. Really great. Oh, & BTW. I have a great Nordicware bundt pan, but from time to time I’ve had trouble with it releasing. I was worried about that because there was almost no fat in this recipe, but I didn’t have any problems with my greasing mixture: 1/3 oil, 1/3 shortening, 1/3 flower (any amounts, just keep the proportions the same). Beat that together & “paint” it on with a basting brush. Works every time.
Very Delicious! My company loved it! Next time I would leave some of the pulp in chunks to show the beautiful color of the persimmon and add 1 1/tsp cinnamon, 3/4 tsp freshly ground nutmeg, 1/4 tsp allspice and 1/2 tsp cloves. I only used 1 1/2 cups sugar and a 1/2 cup brown sugar. I baked it in a bundt pan and iced the cake with cream cheese frosting on the top of the cake only. This is a very moist and dense cake. Also great with a morning cup of tea or coffee. Enjoy! mak
As per another reviewer I cut the vanilla down to 1 teaspoon but I might even use less if I make this again. Also, it was VERY sugary sweet. I will cut the sugar to 1 c.. I baked in a bundt pan at 375 for 45 minutes and then 325 for 15 minutes and it came out perfect and just fell out of the pan after cooling for 15 minutes. My kids didn’t care for the cake but my husband and I enjoyed it. Note: 6 persimmons = 2 cups pulp.
Moist, soggy. No flavor. No interesting taste, just blah. I like to taste a flavor, such as pumpkin, banana. But this is just nothing – I don’t think that even nuts, raisins, etc would help. I learned to avoid persimmons, and avoid this cake.
This cake is soooo delicious. BUT (and its a big but)… pulping persimmons stinks!! I nearly called it quits halfway thru the pulping. Glad I stuck with it, but next time I will make someone else pulp. The cake is super moist (I made it in a 9 X 13 baking pan). I frosted it with cream cheese frosting which was great. But cake would have been fine without it too. My super picky kids scarfed it down.