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
Persimmon Upside Down Cake
plan
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ingredients serve

Ingredients 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
2005
calories per serving
132 g Fat22 g Protein187 g Carbs25 g FiberOther

Current Totals

  • Fat
    132g
  • Protein
    22g
  • Carbs
    187g
  • Fiber
    25g

MacroNutrients

  • Carbs
    187g
  • Protein
    22g
  • Fiber
    25g

Fats

  • Fat
    132g

Vitamins & Minerals

  • Calcium
    221mg
  • Iron
    9mg
  • Vitamin A
    13mcg
  • Vitamin B1
    1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    141mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    15mg
  • Vitamin E
    7mg
  • Copper
    2mcg
  • Magnesium
    188mg
  • Manganese
    5mg
  • Phosphorus
    489mg
  • Selenium
    37mcg
  • Zinc
    4mg
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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