Spiced Persimmon Bundt Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">3 ripe Fuyu persimmons (about 400g), peeled and pureed</li><li class="ingredients-single-item">225g unsalted butter, at room temperature</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">4 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">320g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 tsp ground ginger</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp ground cloves</li><li class="ingredients-single-item">120ml buttermilk (or 120ml milk with 1 Tbsp lemon juice)</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li><li class="ingredients-single-item">For the maple glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">60ml pure maple syrup</li><li class="ingredients-single-item">2-3 Tbsp heavy cream</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">25cm (10-inch) bundt pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Food processor or blender (for pureeing persimmons)</li><li class="equipment-single-item">Cooling rack</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Thoroughly grease and flour a 25cm bundt pan, ensuring you get into all the crevices. A well-prepared pan is crucial for a clean release of your beautiful bundt cake.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Prepare your persimmons by removing the stems, peeling the skin, and cutting into chunks. Puree in a food processor or blender until smooth (you should have about 400g of puree). The puree adds natural sweetness and moisture to the cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. These warm spices complement the natural flavor of persimmons and create that wonderful autumn aroma.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and sugar together on medium-high speed for 4-5 minutes until pale and fluffy. This extended creaming incorporates air into the batter, creating a lighter texture in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Mix in the vanilla extract. The gradual addition of eggs maintains the emulsion, preventing the batter from separating.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk and persimmon puree (dry-puree-dry-buttermilk-dry). Mix just until combined after each addition. This alternating method maintains the cake's tender crumb by not overworking the gluten.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If using nuts, fold them in gently with a rubber spatula. Pour the batter into the prepared bundt pan and smooth the top. Tap the pan gently on the counter a few times to remove any air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake in the preheated oven for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. The cake will pull away slightly from the edges of the pan when done.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for exactly 15 minutes – this timing is crucial. Too short and the cake may break; too long and it might stick. Then invert onto a wire cooling rack and let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the maple glaze, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until smooth. Add more cream if needed to reach a pourable consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place the cooled cake on a serving plate and drizzle the glaze over the top, allowing it to flow naturally down the sides. Let the glaze set for about 20 minutes before serving. The cake will remain moist for up to 4 days stored in an airtight container at room temperature.</li></ol>