Maple Persimmon Tatin Cake Recipe

This recipe is my secret weapon for impressing guests with its unique combination of persimmons and caramel, creating a cozy, autumnal vibe that screams comfort food. Plus, the maple-caramel sauce brings a nostalgic sweetness that pairs perfectly with the warm spices, making every bite feel like a warm hug on a crisp fall day.

I adore making the Maple Persimmon Tatin Cake as a wonderful deviation from tradition. The cake is infused with the warmth and richness of maple syrup and ground spices like cinnamon and nutmeg.

Sliced persimmons bring an understated sweetness that shines through. With the all-purpose flour and baking powder, this cake has a texture that is nearly perfect.

The softened butter and whole milk make it creamy beyond belief.

Ingredients

Granulated Sugar:
Contributes sweetness and caramelization; provides energy but should be consumed in moderation.

Maple Syrup:
Sweetener derived from nature that possesses antioxidants and minerals; imparts a unique and rich flavor.

Persimmons:
They are abundant in fiber, vitamins A and C; bestow natural sweetness and a flavor reminiscent of honey.

Ground Cinnamon:
Contributes flavor and heat; may have antioxidant properties.

Whole Milk:
Delivers hydration and nourishment; supply of calcium and protein.

Eggs:
Two kinds of proteins:
1.

From meat, fowl, fish, eggs, and dairy—called animal proteins; generally of high quality (more on that in a second).

2.

From plants—called vegetable proteins—vary widely in quality, but do not have all the amino acids that animal proteins have.

Ingredient Quantities

• 1 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/4 cup maple syrup
• 4 firm persimmons, peeled and sliced
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted

Instructions

1. Set your oven to 350°F (175°C) to preheat. Butter a 9-inch round cake pan lightly; then, grease it.

2. In a medium saucepan, combine 1 cup granulated sugar and 1/4 cup softened unsalted butter and set over medium heat. Cook, stirring gently and occasionally, until the sugar has dissolved and the mixture starts to come to a bubble and turns a light amber color, about 8 minutes.

3. Take the mixture off the heat and promptly stir in 1/4 cup of maple syrup. Then pour the caramel mixture into the prepared cake pan.

4. In the cake pan, arrange the caramel in a single layer over the sliced persimmons.

5. In a tiny bowl, combine the ground cinnamon, ground nutmeg, and ground ginger. Evenly distribute the mixture over the persimmons.

6. In a separate bowl, combine the all-purpose flour, baking powder, and salt, and mix well.

7. In a large mixing bowl, beat the eggs until frothy. Stir in the milk, whole, the vanilla extract, and 1/4 cup of unsalted butter that is melted.

8. Slowly incorporate the dry ingredients into the wet ingredients, mixing lightly until everything is combined.

9. The batter should be poured over the persimmons and caramel in the cake pan, and then spread evenly.

10. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven for 35 to 40 minutes or until the cake is light brown and a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then carefully invert onto a serving plate and remove the pan.

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Medium saucepan
4. Stirring utensil (spoon or spatula)
5. Knife (for peeling and slicing persimmons)
6. Cutting board
7. Tiny bowl
8. Separate mixing bowl
9. Large mixing bowl
10. Mixer or whisk
11. Measuring cups
12. Measuring spoons
13. Toothpick
14. Serving plate

FAQ

• Can I use a different fruit instead of persimmons?Certainly, firm pears or apples can be used to provide a comparable texture and flavor profile.
• Is there a substitute for whole milk?Almond milk and oat milk can serve as non-dairy substitutes; however, they may change the richness a little bit.
• Can I make this cake ahead of time?Though it is at its best right after the assembly, you can make the caramel and fruit topping a day ahead and refrigerate it.
• What type of persimmons should I use?Use firm Fuyu persimmons instead of Hachiya, which are better suited for baking because of their texture.
• Can I adjust the spices?Certainly! You’re welcome to modify the amounts of cinnamon, nutmeg, and ginger to match your personal preferences.
• What if I don’t have maple syrup?One can use honey or a similar syrup, although it will impact the taste a bit.
• How should I store leftovers?Keep any remaining portions in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Substitutions and Variations

1 cup granulated sugar: Substitute with 1 cup coconut sugar or 1 cup brown sugar for a deeper flavor.
1/4 cup unsalted butter: Replace with 1/4 cup coconut oil or 1/4 cup vegan butter to make it dairy-free.
4 firm persimmons: Substitute with 4 firm apples or 4 firm pears for a different fruit profile.
1/2 cup whole milk: Substitute with 1/2 cup almond milk or 1/2 cup oat milk for a non-dairy option.
1/4 cup maple syrup: Replace with 1/4 cup honey or 1/4 cup agave syrup if you want to use an alternative sweetener.

Pro Tips

1. Persimmon Preparation Before slicing the persimmons, ensure they are firm but ripe. Ripe persimmons will be slightly soft and sweet, which will enhance the flavor of the cake. If your persimmons are too hard, consider letting them ripen for a couple of days at room temperature.

2. Caramel Consistency To ensure the caramel doesn’t harden too quickly, work swiftly when adding the maple syrup after removing the caramel from the heat. Stir it quickly, and pour it into the pan immediately to maintain the smooth texture crucial for spreading it over the persimmons.

3. Egg Temperature Make sure the eggs are at room temperature before mixing. Room temperature eggs will mix more easily with the other ingredients and help the cake batter rise better during baking, resulting in a lighter texture.

4. Gentle Folding When mixing the dry ingredients into the wet ingredients, use a gentle folding motion. Overmixing can lead to a dense cake, so fold just until everything is combined to keep the cake light and airy.

5. Pan Preparation Before pouring the caramel into the cake pan, ensure it is thoroughly greased (buttered). This will help the caramel and persimmon topping release smoothly when you invert the cake after baking, preserving its attractive appearance.