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Easy Persimmon Upside-Down Cake with Spiced Caramel

Easy Persimmon Upside-Down Cake with Spiced Caramel - featured image
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A moist, tender upside-down cake featuring honeyed Fuyu persimmons and a spiced caramel topping with cinnamon, cardamom, and a pinch of black pepper. This forgiving, crowd-pleasing dessert comes together in about 20 minutes of prep and flips out like a jewel box.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • ½ cup (100g) light brown sugar, packed
  • 2 tablespoons (42g) honey (mild, like clover)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • Pinch of freshly ground black pepper
  • 1 teaspoon vanilla extract
  • 3 to 4 medium Fuyu persimmons, firm but ripe
  • 1 ½ cups (190g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ cup (113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup (120ml) buttermilk, shaken (or ½ cup milk + ½ tablespoon lemon juice, let sit 5 minutes)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center. Cut a circle of parchment paper to fit the bottom of a 9-inch cake pan. Lightly butter the sides of the pan, then press the parchment into the bottom.
  2. Make the spiced caramel: In a small saucepan over medium heat, combine 4 tablespoons butter, brown sugar, honey, cinnamon, cardamom, and black pepper. Stir constantly until the butter is melted and the mixture is smooth and bubbling, about 3 to 4 minutes. Remove from heat and stir in the vanilla. Pour the caramel into the prepared cake pan and tilt to spread evenly. Set aside to cool slightly.
  3. Slice the persimmons: Wash them, cut off the tops, and slice crosswise into rounds about ¼-inch (6mm) thick. Arrange them in concentric circles over the caramel, overlapping slightly. Do not press them down.
  4. Mix the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
  5. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Scrape down the sides. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
  6. Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add one-third of the flour mixture, then half of the buttermilk, mixing just until combined after each addition. Repeat with the remaining flour and buttermilk, ending with the flour. Do not overmix.
  7. Spread the batter over the persimmons: Spoon the batter gently onto the persimmon layer. Use a rubber spatula to spread it evenly, being careful not to disturb the fruit arrangement.
  8. Bake for 35 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when lightly touched. If browning too quickly after 25 minutes, tent loosely with foil.
  9. Cool in the pan for exactly 10 minutes on a cooling rack. Do not skip or extend this step.
  10. Flip the cake: Run a thin knife around the edge of the pan. Place a large serving plate upside-down on top of the pan. Using oven mitts, carefully invert the pan and plate together. Lift the pan off slowly. If any persimmon slices stick, press them back into place. Peel off the parchment paper. Let the cake cool completely on the plate before slicing, at least 1 hour.

Notes

Don’t skip the parchment paper—it guarantees a clean release. Use firm Fuyu persimmons; avoid Hachiya. Watch the caramel closely to prevent burning. Room temperature ingredients are important for proper creaming. Let the cake rest exactly 10 minutes before flipping. For a dairy-free version, use vegan butter and oat milk mixed with apple cider vinegar. The cake can be made a day ahead; store covered at room temperature. Do not refrigerate.

Nutrition

Keywords: persimmon upside-down cake, spiced caramel, fall dessert, easy cake, Fuyu persimmon recipe, upside-down cake, persimmon cake

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