3-Tiered Spiced Persimmon Cake
This delicious spiced persimmon cake recipe is loaded with rich persimmon jam and a creamy layer of cheesecake in the middle.
Servings: 12 servings
Calories: 787kcal
Ingredients
Persimmon Jam
- 1¾ cups persimmon pulp (6 persimmons)
- 1 cup granulated sugar
- 2 Tbsp lemon juice
Cheesecake Ingredients
- 3 8 oz cream cheese packages (softened & cubed)
- ¾ cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 Tbsp lemon zest
Persimmon Cake Ingredients
- 2 cups all-purpose flour
- 1¼ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cloves (ground)
- ½ tsp cinnamon (ground)
- ½ tsp sea salt
- 2 tsp mahaleb
- ¼ cup pistachios (toasted & chopped)
- ½ cup vegetable oil
- ½ cup whole milk
- 3 large eggs
- ½ tsp almond extract
- ½ cup persimmon jam
Cream Cheese Frosting Ingredients
- 4 oz cream cheese
- ¼ cup butter (softened)
- 1 tsp vanilla extract
- 2 cups powdered sugar
Garnish Ingredients (Optional)
- ¼ fuyu persimmon (firm, thinly sliced)
- 15 sage leaves (fresh)
- 1 Tbsp pistachios (toasted & chopped)
Instructions
Persimmon Jam Instructions
- Peel persimmons and add pulp to a 5-quart pot. Top with sugar and lemon juice and stir to combine. Bring to a boil then simmer over medium heat for 10 minutes or until thickened. Set aside.
Cheesecake Instructions
- Add cheesecake ingredients to a food processor or mixer and blend until smooth.
- Add cheesecake batter to a 9-inch springform pan and bake on the middle rack of a 325°F oven for 50 minutes or until set and slightly jiggly in the center. Remove cheesecake from the oven and leave on the counter to cool for 1 hour or until room temperature before transferring to the fridge to set.
Persimmon Cake Instructions
- While cheesecake is cooling, add dry ingredients to a large mixing bowl and stir until thoroughly combined. Whisk wet ingredients together in a separate bowl.
- Pour wet ingredients into the large mixing bowl and mix into dry mixture until combined, being careful not to overmix. Fold in pistachios and 3/4 cup persimmon jam.
- Lightly grease cake pan with oil and place parchment paper over the bottom, then carefully pour in the cake batter. Bake at 350°F for 40 minutes. If the center is still wet or if a toothpick stuck into the middle doesn't come out clean, lower the temperature to 325° and bake an additonal 10 minutes.
- Remove cake from the oven and allow it to cool for 1 hour or until room temperature. Once fully cooled, carefully slice cake into two equally-sized rounds.
- Blend cream cheese, butter, and vanilla extract until smooth. Mix in half of the powdered sugar, then the other half once it's consistent. Keep in the fridge until cake is assembled.
Assembly & Garnishing Instructions
- To assemble, set the bottom cake on a lazy Susan, layer with half the persimmon jam, the cheesecake layer, and the remaining jam, then cap with the final cake layer.
- Apply frosting in a thick layer over the top of the cake, and a thin, semi-naked layer around the sides so cake layers remain faintly visible. You may choose to finish the cake with a textured top like I did, spreading a bit of additional frosting in gentle, sweeping motions from the center outward to create soft, swirling ridges. This works best while rotating the lazy Susan.
- Place a handful of fresh sage leaves over the center of the cake, then top with thinly sliced fuyu persimmons and sprinkle with chopped pistachios.
Nutrition
Serving: 1slice | Calories: 787kcal | Carbohydrates: 104.9g | Protein: 11.1g | Fat: 38.1g | Saturated Fat: 18.8g | Cholesterol: 193.3mg | Sodium: 537.1mg | Fiber: 0.3g | Sugar: 70.8g