The Plum-Polka Dot Caramel Cake from the book Coffee Cakes: Simple, Sweet and Savory by Lou Seibert Pappas is the next bake for the members of The Home Bakers. The Home Bakers is hosted by Joyce from Kitchen Flavours. If you are keen to join us, please contact Joyce.
You must asking yourself where are the plums in the cake? Well I didn't use any plums. The recipe gave us an option of using plums, apricots or even pears! I'm not a fan of plums and I didn't find any apricots so I picked up these persimmons for the cake instead.
Persimmons have a lovely firm flesh which softens beautifully when baked and my choice of fruit went very well with the cake. Although its called a cake, the texture of the bake isn't crumbly or soft as it doesn't use any baking powder. The texture was slightly dense (my daughter called it bread!) with an aromatic hint of spices such as nutmeg and cinnamon.
The top of the cake is then sprinkled with crunchy almonds and brown sugar adding a nice crunch to the texture. The bread-like cake, baked fruit and the crunchy caramelised toppings all went beautifully together and this makes a lovely breakfast item.
This cake was chosen by Emily of Makan Foray. Please go to her website for the full recipe.
Good choice of fruit - persimmons! You got awesome results.ReplyDelete
My first thought was ~ shortcake ~ with the first bite. It freezes well too.
I love persimmons too, such a yummy fruit!ReplyDelete
Mich, I'm afraid I don't like persimmons much to my partner's annoyance :) But perhaps in a cake I might like it. Just like prunes, I don't really like them but put them in a cake and I will eat!ReplyDelete
it looks so good. yummyReplyDelete
I love this persimmons too!ReplyDelete
I was at the market this morning, no plums, no apricots, but persimmons, yes! Unfortunately the fruits are still slightly green and would have to keep for a few days to ripen! So I used canned peaches instead.
Your cake bakes up beautifully, and this is one lovely cake, but not one of my favourites! :)
I am not a big fan of fresh apricots and persimmons. I realized not a long ago that I like baked goods with apricots in it. Now you baked a cake with baked persimmons. I have a high hope that this will surprise me and I'll love it. :)ReplyDelete
Hi Mich! I have not tasted persimmon used as a baking ingredient before but hey, I think I could imagine the taste and would love this!ReplyDelete
Mich this cake is so lovely!! Perfect for a gathering.. We will be honest, it been a while since we had a persimmon, but we love its sweet taste!!!ReplyDelete
I'm a fan of unripe persimmons (weird I know) and I hate eating ripe ones. With your recipe, I know what to do with them ;)ReplyDelete
I love persimmon! The cake must have tasted amazing, Mich.ReplyDelete
Your polka dot cake made with persimmon looks wonderful. I was thinking of baking it at first with pear but later decided not due to other commitment.
Sorry for my late reply regrading your comment on almond milk chicken... I was quite skeptical with this combination initially but got convinced by the charming Curtis in his video. My family didn't know that there is almond milk in this dish and they all like it and finished all eventually.
Very interesting tart and very(!!) uniqueReplyDelete
It really looks beautiful. Unfortunately I cannot eat persimmon.....
Ah! totally loved it. Mouth watering indeed :)ReplyDelete
Oh, this looks delicious and I love that you used persimmons -- such an underused fruit!ReplyDelete
Look so delicious!ReplyDelete
I really like this Mich. It is a wonderful cake. I have never used persimmons in cakes before but I want to give it a go. They are sweet and delicious and very healthy too.ReplyDelete
I don't think we get persimmons over here - I'll have to go and look them up. Looks delicious.ReplyDelete
Hi, Mich, I'm back in action again! I love to eat persimmon & realise that there isn't many persimmon recipes on the website. This persimmon polka dot cake looks very special to me.ReplyDelete
Mich , I don't like persimmon but for sure , it looks delicious in this cake !ReplyDelete
I never baked anything with persimmons...this cake looks great Mich. Thanks linking the recipe.ReplyDelete
Hope you are having a fabulous week :)
What a beautiful cake. I've never baked with persimmons but now I'm eager to try. Thank you for sharing...and thank you for your kind words on my blog! I'm glad to be back to visit my favorites :-)ReplyDelete
Your cake is beautiful, looks so yummy!ReplyDelete
I have never had persimmon. From the comments, it sounds like a fabulous fruit so your cake must have been a winner. It certainly looks scrumptious.ReplyDelete
Wow! Your cake looks lovely with persimmons ! Great choice !ReplyDelete
so it's like bread kind of texture? i think joyce mentioned hers are like waffles..hehe..wonder what will mine be like?ReplyDelete
I love the look of this. I buy them when I see them but then don't really know what to do with them!I do now though. Will have to print this :)ReplyDelete
Hi Mich! Sorry I haven't been able to visit for quite some time! Interesting twist using persimmon! I used pear for mine instead and I really love the crunch. I think it would be a totally different texture with persimmons! Let's bake together again soon :)ReplyDelete