The best delicious Persimmon Cornmeal Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Persimmon Cornmeal Cake recipe today!
Hello my friends, this Persimmon Cornmeal Cake recipe will not disappoint, I promise! Made with simple ingredients, our Persimmon Cornmeal Cake is amazingly delicious, and addictive, everyone will be asking for more Persimmon Cornmeal Cake.
What Makes This Persimmon Cornmeal Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Persimmon Cornmeal Cake.
Ready to make this Persimmon Cornmeal Cake Recipe? Let’s do it!
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1/4 c Sliced almonds
1 1/4 c Sifted cake flour; sift,
-then measure
1 3/4 c Sifted powdered sugar; sift,
-then measure
1/2 c Yellow cornmeal
3/4 ts Baking powder
1/2 ts Salt
1 lg Very ripe persimmon
1/2 ts Lemon juice
2 Eggs; lightly beaten
1/4 c Vegetable oil
1/2 ts Vanilla
Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees.
Toast almonds on baking sheet until golden, about 10 minutes, shaking
baking sheet occasionally to prevent scorching. Sprinkle almonds inside
buttered 8-by-4-inch loaf pan. Set aside.
Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of
mixer and mix well.
Whirl peeled persimmon and lemon juice in a blender until pureed. You
should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in
small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down
sides of bowl and beat 1 minute more. Pour into prepared loaf pan.
Bake until wooden pick inserted near center comes out clean, 45 to 50
minutes. Let cool in pan 5 minutes before inverting onto rack to cool.
Yield: 8 to 10 servings.
Yields
8 Servings
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