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Persimmon Coffee Cake

From ANNE HATHAWAY'S COTTAGE BED AND BREAKFAST

Prep Time:

20 mins

Cooking Time:

40 mins

Yield:

10-12

Moistest coffee cake you'll ever make!  Keeps for 10 days.

Ingredients

  • 2 cups flour
  • 1 teasp baking powder
  • 1 teasp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 2/3 cup butter
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup currants or golden raisins
  • 1 cup persimmon pulp

Directions

Mix Flour through salt.  Cream white sugar, 1/2 cup of brown sugar with butter in separate bowl.  Mix in eggs, buttermilk, flour mixture, dried fruit** and persimmon*.

Pour into a 9x13 pan and cook 40 mins or until done.

 

* Don't have persimmon? Try using applesauce or dates.

 

**Try keeping your dried fruit in a jar in which you pour sherry about 1/4 of the way up the jar.  This will make your dried fruit be really moist and plump.