Chef Tom Fraker

Persimmon-Pumpkin “Pumpkin Pie-Like” Crumb Cake

Name: Persimmon-Pumpkin “Pumpkin Pie-Like” Crumb Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12-14
Cuisine: American
Ingredients: 2 tablespoons Unsalted Butter; ½ cup Dark Rum; 2 Persimmons – stems removed and discarded; diced small; 1/3 cup Granulated Sugar; 3/4 cup All-Purpose Flour; ¼ cup Granulated Sugar; ¼ cup Brown Sugar; 1 teaspoon Ground Cinnamon; ½ teaspoon Chinese Five Spice; 1 pinch Kosher Salt; ¼ cup Unsalted Butter – melted; 3 Persimmons – stems removed and discarded; diced small; 1 cup All-Purpose Flour plus a little for dusting the persimmons; 1 pinch Kosher Salt; ½ teaspoon Baking Soda; ½ teaspoon Baking Powder; ½ teaspoon Ground Cinnamon; ½ cup Granulated Sugar; 6 tablespoons Unsalted Butter – softened; 1/2 cup Greek Yogurt; 1 ½ cups Pumpkin Purée; 1 Egg Yolk; 1 Whole Egg; 1 ½ tablespoons Dark Rum; 1 teaspoon Pure Vanilla Extract

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Cuisine

American

Servings

12-14 servings

Prep Time

20 minutes

Cook Time

1 hour

The Persimmon-Pumpkin "Pumpkin Pie-Like" Crumb Cake is a delightful dessert that combines the sweet, earthy flavors of pumpkin and persimmon with the warm spices of a classic pumpkin pie.

Image of Persimmon-Pumpkin “Pumpkin Pie-Like” Crumb Cake

Ingredients

For the cake topping

2 tablespoons Unsalted Butter
½ cup Dark Rum
2 Persimmons – stems removed and discarded; diced small
1/3 cup Granulated Sugar

For the crumb topping

3/4 cup All-Purpose Flour
¼ cup Granulated Sugar
¼ cup Brown Sugar
1 teaspoon Ground Cinnamon
½ teaspoon Chinese Five Spice
1 pinch Kosher Salt
¼ cup Unsalted Butter – melted

For the cake

3 Persimmons – stems removed and discarded; diced small
1 cup All-Purpose Flour plus a little for dusting the persimmons
1 pinch Kosher Salt
½ teaspoon Baking Soda
½ teaspoon Baking Powder
½ teaspoon Ground Cinnamon
½ cup Granulated Sugar
6 tablespoons Unsalted Butter – softened
1/2 cup Greek Yogurt
1 ½ cups Pumpkin Purée
1 Egg Yolk
1 Whole Egg
1 ½ tablespoons Dark Rum
1 teaspoon Pure Vanilla Extract

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Directions

To make the cake topping, melt the butter in a sauté pan and stir in the rum. Add the rest of the cake topping ingredients and stir until sugar is dissolved. Cook for 5 minutes to slightly soften the persimmons. Set aside to cool.
To make the crumb topping, mix the flour and the rest of the crumb ingredients in a bowl and set aside.
Preheat the oven to 350ºF.
To make the cake, in a bowl, toss the diced persimmons with a little all-purpose flour to coat them. Set aside.
In another bowl, sift together the flour, salt, baking soda, baking powder and cinnamon. Set aside.
In a standing mixer fitted with a paddle attachment, cream together the granulated sugar and butter. It should be light and fluffy. Add the Greek yogurt, pumpkin purée, egg yolk, egg, rum and vanilla and mix until well combined. Place the flour mixture onto a piece of parchment paper, then fold in half like a taco to make it easy to pour into the mixer. Gradually add the dry mix to the mixer. Blend until just combined. Fold in the diced persimmons.
Spray a cake pan with non-stick cooking spray and line it with parchment paper. Spray the paper with the cooking spray. Pour the cake batter into the pan. Layer the batter with the cake topping and top that with the crumb topping.
Place the cake into the oven and bake for 50 minutes to 1 hour or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before serving.

Recipe Note

I call it “Pumpkin Pie-Like” because the texture in the middle is similar to pumpkin pie texture.

Persimmon-Pumpkin “Pumpkin Pie-Like” Crumb Cake