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Piedmont Persimmon Coffee Cake

Adapted from Gemma Stafford's Apple Snack Cake
Makes one 8-inch square cake
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Ingredients
  

For the spice blend:

  • 1-1/2 teaspoons cinnamon ground, suggest a "baker's variety" for robust flavor
  • 3/4 teaspoon nutmeg freshly ground is best
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • Pinch freshly ground black pepper

For the streusel topping:

  • 1/2 cup walnuts chopped into about 1/4" pieces
  • 1/3 cup old-fashioned oats
  • 1/3 cup brown sugar gently packed
  • 1-1/2 teaspoons spice blend (substitute pumpkin pie spice blend)
  • 2 tablespoons butter melted

For the persimmon cake:

  • 2 extra-large eggs room temperature
  • 1/2 cup granulated sugar
  • 1 cup persimmon pulp from 2 - 3 very ripe Hachiya persimmons, slightly drained of their liquid
  • 6 tablespoons unsalted butter melted and cooled slightly
  • 2 tablespoons olive oil extra-virgin ("fruity" or "grassy" profile, but try a "peppery" one too
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1-1/2 teaspoons spice blend (substitute pumpkin pie spice blend)
  • 1/4 teaspoon sea salt

Instructions
 

  • Place an oven rack in the center position of the oven.Preheat to 350° F. Line an 8-inch square pan with baking parchment, covering up the sides with some extra above the rim to lift out the cake when ready. Set aside.

For the spice blend:

  • Combine all the ingredients in a small bowl.Stir to combine. Set aside.
  • For the persimmon cake:
  • Whisk together the all-purpose flour, baking soda, baking powder, spice blend and salt in a medium bowl. Set aside.
  • In a large mixing bowl, beat the eggs and granulated sugar on medium speed until light and fluffy using an electric hand-held mixer, or in a stand mixer with the paddle attachment. This will take 3 – 5 minutes.
  • Beat in the melted butter, olive oil, apple cider vinegar and vanilla extract. Slowly add the persimmon pulp and mix well.
  • Add the flour mixture and mix in on low speed. Use a spatula to scrape down the sides and bottom of the bowl to finish incorporating the dry ingredients into the wet mixture, taking care to not over beat the batter.
  • Pour the batter into the prepared pan and level with a spatula.  Sprinkle on the streusel topping evenly, making sure to get to the edges and corners of the pan.
  • Bake for 30 – 35 minutes or until a toothpick or wooden skewer inserted in the center comes out clean.
  • Let the cake rest in the pan for at least 20 minutes, then transfer to a wire rack to cool completely. (Here’s where the parchment paper“handles” come in handy!)
  • Serve slightly warm or at room temperature. Any leftover can be stored, tightly wrapped, at room temperature for a couple of days.