Maple Walnut Upside Down Persimmon Cake

recipe and image from here

Scott found this recipe and wanted us to try it.

We waited until the persimmons were soft 
and blended them with a little water.
I made the mistake of putting the puree´ in the fridge 
and it came out as quite stiff.
I chopped it up as much as possible while mixing,
and we were not surprised you could barely taste the mild flavor.
Still, a yummy and very nutty cake.

Maple Walnut Upside Down Persimmon Cake

maple walnut glaze
3 T. unsalted butter
3 oz. maple syrup, preferably grade b
2 T. light brown sugar, lightly packed
1/4 t. ground cinnamon
1 c. walnut pieces

persimmon cake
4 T. unsalted butter, softened
2/3 c. light brown sugar, lightly packed
1/2 t. vanilla extract
1/4 t. kosher salt
1 large egg 

1/3 c. persimmon puree
1 c. all purpose flour
1 1/4 t. baking powder
1/3 c. buttermilk

To make the glaze, place the butter into a small sauté pan and melt it over low heat. When melted, add the maple syrup, brown sugar and cinnamon and stir to combine. Raise the heat a little to bring the mixture to a boil. Boil gently for 1 minute.

Preheat the oven to 350. Grease an 8" cake pan. Pour the glaze into the cake pan and tilt the pan to coat the bottom evenly. Sprinkle the walnuts evenly over the glaze and set the pan aside while you prepare the cake.

To make the cake, cream the butter with the brown sugar, vanilla and salt in a mixing bowl until it gets lighter in color and a little fluffy.

Add the egg, scrape the bowl and mix well.

Add the persimmon puree, scrape the bowl and combine the ingredients so that no streaks of a
different color remain.

Place the flour and baking powder in a sifter and sift it over the top of the batter in the bowl. Fold the flour in a few times but not completely.

Sprinkle the buttermilk over the batter and fold together until completely combined. Scrape the batter into the prepared pan carefully so that you do not disturb the walnuts. Using a small decorating spatula, spread the batter evenly in the pan taking the time to smooth out the top of the cake.

Bake in the center of the oven until a tester inserted in the cake comes out clean, 35-40 minutes. Allow the cake to cool in the pan for about 10 minutes. 

Place a serving plate upside down over the top of the cake. Carefully invert the cake onto the plate. Allow the pan to remain for a moment so the nuts and syrup can drip out. Remove the cake pan and if any nuts have stuck to it, scrape them out and cover the naked spots on the cake with them. Allow the cake to sit for about 15-20 minutes before serving. Makes 1 (8") cake