Kaki (Persimmon) & Cinnamon Crumble Cake

Kaki fruits are in full season and can be of an acquired taste. They are delicious on their own, eaten as an apple, or transformed into a very tasty cake as you will soon discover!

 

 

Ingredients:

Kaki filling:

  • 2 tbsp butter
  • 45g dark brown sugar
  • 4 Kakis peeled and chopped
  • 2 tbsp lemon juice, fresh if you can (unlike me!)
  • 2 tbsp cornstarch
  • 60ml water

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For the batter:

  • 110g soft butter
  • 125g light brown sugar
  • 3 eggs
  • 525g flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • ¼tsp salt
  • 375ml buttermilk (if unavailable, make your own adding 3 tsp white wine vinegar to skimmed or semi milk)
  • 1 tsp cinnamon extract

For the crumbs topping:

  • 55g butter
  • 75g flour
  • 75g light brown or vanilla sugar
  • ¼ tsp ground vanilla

Preparation:

  1. Fruit filling:
  • Melt the butter in a medium size pan and add the brown sugar
  • Add the chopped fruits and lemon juice and cook, stirring for 2 to 3mn
  • In a small bowl, dissolve the cornstarch in the water
  • Add to the pan and cook a further 2mn until thick
  • Leave to cool down completely

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2. Cake batter:

  • Start by making up the buttermilk if you haven’t got any
  • Preheat oven to 180°C/ 160°fan/ Gas 4 and grease or line a 23cm/ 9″ round or square cake tin
  • In the mixer, cream together the butter and sugar until light and creamy
  • Add one egg at a time, beating well each time

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  • In a mixing bowl, sift together the flour, baking powder, soda, salt and cinnamon

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  • Add the dry ingredients alternatively with the buttermilk and cinnamon extract to the egg mixture and beat until well incorporated

3. Crumble:

  • In a mixing bowl (use the flour one and save on washing!) combine the butter, flour, sugar and ground vanilla using your fingers until you get fine crumbs

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4. Assembly:

  • Spread half of the batter in the prepared cake tin
  • cover with the fruit filling
  • Drop spoonfuls of the remaining batter, as much apart as you can

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  • Sprinkle the crumble over evenly

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  • Bake in the oven for 50to 55mn, until golden brown and skewer comes out clean

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  • Leave to cool slightly and serve warm with custard or ice cream…. although cold the next day was just as nice! If it lasts that long…. 😉

 

 

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2 thoughts on “Kaki (Persimmon) & Cinnamon Crumble Cake

  1. In France, they just sell Kakis, but always very young so I need to wait usually a week before I can eat one! I love them on their own…. I have been thinking this cake could also be done with apples! Perfect with cinnamon, I would halve the cornstarch though…

    Like

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