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Best Easy Sticky Caramel Persimmon Upside-Down Cake

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This sticky caramel persimmon upside-down cake is the dessert that changed my mind about an entire category of baking. It is not fussy, it is not complicated, and it does not require a trip to a specialty grocery store.

Ingredients

Scale
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 3 to 4 medium ripe Hachiya persimmons (about 450 grams total)
  • 1 1/2 cups (180 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter (for caramel)
  • Flaky sea salt (optional, for topping)
  • Whipped cream or vanilla ice cream (optional, for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center position.
  2. Make the caramel layer: In a small saucepan over medium heat, combine 1/2 cup (100 grams) of the granulated sugar with 2 tablespoons of water. Stir gently until the sugar looks like wet sand. Stop stirring once it starts boiling. Let it cook, swirling the pan occasionally, until it turns a deep amber color (like a copper penny), about 5 to 7 minutes. Remove from heat and carefully stir in 2 tablespoons of unsalted butter and the lemon juice. Pour the caramel into your 9-inch cake pan and tilt to…
  3. Prepare the persimmons: Peel the persimmons and slice them horizontally into rounds about 1/4-inch thick. Arrange the slices over the caramel in a single layer, overlapping slightly, starting from the outside edge and working inward like a spiral.
  4. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, beat the remaining 1/2 cup (113 grams) of softened butter with the remaining 1/2 cup (100 grams) of sugar until light and fluffy, about 3 minutes with an electric mixer. Scrape down the sides once or twice.
  5. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract.
  6. Alternate adding flour and buttermilk: With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk, mixing just until combined. Repeat with another third of flour, the remaining buttermilk, and finally the last of the flour. Stop mixing as soon as the streaks of flour disappear.
  7. Assemble the cake: Gently spoon the batter over the persimmon layer. Use a spatula to spread it evenly, being careful not to disturb the fruit arrangement.
  8. Bake: Place the pan on the center rack and 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 pressed.
  9. Cool and flip: Let the cake cool in the pan on a wire rack for exactly 10 minutes. After 10 minutes, run a knife around the edge of the pan. Place a serving plate upside down over the pan, then carefully flip the whole thing over. Lift the pan off slowly. If any persimmon slices stick, nudge them back into place with a spatula.
  10. Serve warm or at room temperature: Sprinkle with flaky sea salt if using. Add a dollop of whipped cream or a scoop of vanilla ice cream if desired.

Notes

Watch the caramel closely as it can go from perfect to burnt in seconds. Use Hachiya persimmons that are very soft (like a water balloon) for best results. Let the cake rest exactly 10 minutes before flipping. The cake tastes even better on day two as the caramel continues to soak in.

Nutrition

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

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