Persimmon Upside Down Cake Recipe
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Persimmon pulp flavors the spice cake base, while sliced persimmons decorate the top of this gorgeous fall dessert.
4.5
10 Rating -
Rate
Vegdiet
1hr 10minstotal
25minsPrep
35minsCook
1hr 10m.total
25m.Prep
35m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Persimmon Upside Down Cake Recipe
- 3 tablespoon Margarine
- 1/4 cup Brown sugar
- 4 Large ripe persimmons, peeled and sliced
- 1/2 cup Butter, softened
- 1 cup White sugar
- 2 cup Persimmon pulp
- 2 cup Sifted all-purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground cloves
- 1/2 cup Chopped pecans
Nutrition
value
value
2005
calories per serving
132 g Fat22 g Protein187 g Carbs25 g FiberOther
Current Totals
- Fat132g
- Protein22g
- Carbs187g
- Fiber25g
MacroNutrients
- Carbs187g
- Protein22g
- Fiber25g
Fats
- Fat132g
Vitamins & Minerals
- Calcium221mg
- Iron9mg
- Vitamin A13mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B37mg
- Vitamin B6< 1mg
- Vitamin B9141mcg
- Vitamin B12< 1mcg
- Vitamin C15mg
- Vitamin E7mg
- Copper2mcg
- Magnesium188mg
- Manganese5mg
- Phosphorus489mg
- Selenium37mcg
- Zinc4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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