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Best Easy Sticky Caramel Persimmon Upside-Down Cake

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A stunning fall dessert featuring a deep amber caramel topping and beautifully arranged Fuyu persimmon slices. This moist, tender cake is perfect for gatherings and tastes even better the next day as the caramel soaks into the crumb.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, cut into cubes
  • 1/4 cup (60ml) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3–4 Fuyu persimmons
  • 1 tablespoon lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature

Instructions

  1. Prepare the Persimmons: Wash the persimmons and cut off the tops. Using a sharp knife or mandoline, slice them into 1/8-inch thick rounds. Place the slices in a bowl and toss gently with the lemon juice. Set aside.
  2. Make the Caramel: In a small saucepan, spread the granulated sugar in an even layer. Cook over medium heat, without stirring, until the sugar starts to melt around the edges (about 3-4 minutes). Gently swirl the pan to help the sugar melt evenly. Continue cooking until the caramel turns a deep amber color (like an old penny). Immediately remove from heat. Carefully add the butter cubes—the mixture will bubble up vigorously. Whisk until the butter is completely melted and incorporated. Slowly pou…
  3. Arrange the Persimmons: Starting from the center of the pan, arrange the persimmon slices in concentric circles, overlapping them slightly. Press them gently into the caramel so they’re evenly coated. Set the pan aside.
  4. Make the Cake Batter: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. With the mixer on low speed, add the flour mixture in three additions, …
  5. Assemble and Bake: Spoon the batter over the persimmon layer, spreading it gently and evenly. Use a spatula to smooth the top. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 30 minutes), tent it loosely with foil.
  6. The Flip: Let the cake cool in the pan for exactly 10 minutes. Run a knife around the edges of the pan. Place your serving plate upside down on top of the cake pan. With one hand on the plate and one on the pan, confidently flip the whole thing over. Lift the pan off slowly—if any persimmon slices stick, just press them back into place. Let the cake cool completely before slicing—about 2 hours.

Notes

The caramel is the most important part—cook it to a deep amber color for the best flavor. All ingredients should be at room temperature. Don’t overmix the batter. The 10-minute cooling time before flipping is critical. The cake tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and full-fat coconut cream.

Nutrition

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

Find it online: https://spoonluma.com/best-easy-sticky-caramel-persimmon-upside-down-cake/