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Best Quick Sticky Caramel Persimmon Upside-Down Cake

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A quick and easy upside-down cake featuring caramelized Fuyu persimmons in a tender, buttery cake. Ready in under an hour with simple ingredients, this dessert is perfect for weeknights and impresses every time.

Ingredients

Scale
  • 4 tablespoons (56g) unsalted butter, softened
  • 1/2 cup (100g) packed brown sugar
  • 2–3 medium Fuyu persimmons, sliced into 1/4-inch rounds
  • Pinch of salt
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (120ml) whole milk

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven.
  2. Prepare the persimmons: Wash and dry them. Cut off the tops, then slice into 1/4-inch thick rounds. Remove any visible seeds. Set aside.
  3. Make the caramel topping: Place a 10-inch cast iron skillet over medium heat. Add 4 tablespoons of butter and let it melt completely. Sprinkle the brown sugar evenly over the melted butter and stir until combined. Let it bubble for 1-2 minutes until smooth and fragrant. Remove from heat immediately.
  4. Arrange the persimmons: Starting from the outside edge, arrange the persimmon slices in a circular pattern, overlapping slightly. Fill in the center with more slices. Sprinkle a tiny pinch of salt over the fruit.
  5. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  6. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes with a hand mixer or by hand with a wooden spoon.
  7. Add the eggs and vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  8. Alternate adding dry ingredients and milk: Add about one-third of the flour mixture to the butter mixture and stir until just combined. Pour in half the milk and stir. Repeat with another third of flour, the remaining milk, and finally the last of the flour. Mix until just combined.
  9. Pour the batter over the fruit: Gently spoon the batter over the arranged persimmons, spreading it evenly with a spatula.
  10. Bake the cake: Place the skillet in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown and spring back when lightly touched.
  11. Cool and flip: Let the cake cool in the skillet for exactly 10 minutes. Place a serving plate upside down over the skillet, then carefully flip the whole thing over. Lift the skillet off slowly. If any persimmon slices stick, nudge them back into place with a spatula.
  12. Serve warm or at room temperature: The cake is best served slightly warm, when the caramel is still soft and gooey. Let it cool for at least 15 minutes before slicing for cleaner pieces.

Notes

Don’t skip the 10-minute cooling time before flipping. Use room temperature ingredients for best texture. Slice persimmons evenly for uniform cooking. Watch the caramel closely to avoid burning. Start checking for doneness at 28 minutes. If using a non-cast iron pan, make caramel in a saucepan first.

Nutrition

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

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