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Easy Sticky Caramel Persimmon Upside-Down Cake Recipe

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A stunning upside-down cake featuring jewel-toned Fuyu persimmons and a silky, buttery caramel that seeps into every bite. This recipe, perfected after seventeen tries, delivers a showstopping dessert that looks like you spent hours on it but comes together in about 20 minutes of active prep.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 3 tablespoons (42g) unsalted butter, cubed
  • 1/2 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • 3–4 ripe Fuyu persimmons
  • 1 tablespoon fresh lemon juice
  • 1 1/2 cups (190g) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk, room temperature

Instructions

  1. Make the caramel: Place sugar and water in a small saucepan. Swirl gently to combine. Bring to a boil over medium heat without stirring. Cook until deep amber (350°F/177°C), about 5-7 minutes. Remove from heat, whisk in cubed butter (mixture will bubble), then stir in flaky salt and vanilla extract.
  2. Prepare persimmons: Wash, dry, and slice Fuyu persimmons crosswise into 1/4-inch rounds. Toss with lemon juice to prevent browning.
  3. Assemble bottom layer: Pour warm caramel into a 9-inch round cake pan, tilting to coat bottom evenly. Let cool 2-3 minutes. Arrange persimmon slices in overlapping concentric circles on top of caramel.
  4. Make cake batter: Preheat oven to 350°F (177°C). Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom. In a stand mixer, cream softened butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, beating well after each. Add vanilla. With mixer on low, add dry ingredients in three additions alternating with buttermilk in two additions, starting and ending with dry ingredients. Mix just until combined.
  5. Bake: Gently spoon batter over persimmons and spread evenly. Bake 35-40 minutes until a toothpick inserted in center comes out clean. If top browns too quickly, tent with foil after 25 minutes.
  6. Flip: Cool cake in pan for exactly 5 minutes. Run a knife around edges. Place serving plate upside down on pan, hold firmly, and flip in one confident motion. Let pan sit on plate for 30 seconds, then slowly lift off. Nudge any stuck persimmon slices back into place.

Notes

Choose Fuyu persimmons that are deep orange and slightly soft. Don’t rush the caramel; watch it closely as it goes from perfect to burnt in about 30 seconds. Room temperature ingredients are crucial for a light, fluffy cake. Let the caramel cool 2-3 minutes before adding persimmons. Trust the flip: let the pan sit on the plate for 30 seconds before lifting. The cake tastes even better the next day.

Nutrition

Keywords: persimmon upside-down cake, caramel cake, fall dessert, Thanksgiving dessert, persimmon recipe, easy cake, dinner party dessert

Find it online: https://noshbelle.com/easy-sticky-caramel-persimmon-upside-down-cake-recipe/