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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A very nice change of pace coffee cake when this fruit is in season Ingredients:
1 cup butter |
2 eggs |
1 cup sour cream |
2 cups flour |
1 teaspoon vanilla |
1 teaspoon baking powder |
2 cups persimmon pulp |
1/2 teaspoon salt |
2 cups sugar |
1 cup pecans, chopped |
1 teaspoon cinnamon |
4 tablespoons brown sugar |
Directions:
1. Cream butter, sour cream, vanilla persimmon pulp, sugar and eggs together.
2. Add flour, baking powder, salt and mix well.
3. Mix topping ingredients and set aside.
4. Spread half of the batter into a greased tube pan; sprinkle half of topping mixture over batter.
5. Spread remaining half of batter into pan and add remainder of topping.
6. Bake at 350 degrees until done about 30 minutes but this will depend on the moisture content of the persimmons.
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