Adapted from FatFree Vegan Kitchen
Persimmon Bundt Cakes
(1 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 1/4 cups Fuyu persimmons, cubbed
- 1 Tbsp. lemon juice
- 1 Tbsp. coconut oil
- 2 Tbsp. unsweetened applesauce
- 1/2 cup agave nectar
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ginger
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp salt
- 1/4 cup raisins
Instructions
Preheat oven to 350. Oil or spray a bundt pan.
In a small bowl, mix the persimmon, lemon juice, coconut oil or apple sauce, and agave nectar. In a large bowl, combine the remaining ingredients, except for raisins. Pour the wet into the dry and mix just until all flour is moistened (do not over-mix). Fold in the raisins.
Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 40-45 minutes if you using a pan for one bundt cake. (My bundt pan with 6 small bundt cakes took 30 minutes.)
Allow to cool for 10 minutes and then remove from the pan. Cool completely before serving.
Notes
Low-fat quickbreads like this really benefit from being allowed to cool completely, which is why they often taste better the next day.
8 Comments
Anonymous
January 13, 2012 at 4:15 amThat looks delicious! I had no idea that low fat quick breads were better when they sat a bit. Thanks for the tip! As always – your photos are stunning!
Ruth Reynoso-Sance
January 13, 2012 at 4:24 amThey look amazing! I haven't had a lot of experience with persimmons, I am curious to see how they taste in baked goodies…
S.V.
January 13, 2012 at 6:43 amMy mother loves persimmon….she would love this bundt cake. The pictures are amazing.
Anonymous
January 13, 2012 at 6:21 pmMy experience with persimmons is mixed – I love the flavor but hate the texture after. I'd be interested to try them in baked goods.
very cute little bundt cakes!
Amalia
January 14, 2012 at 3:31 amI've been wanting to try persimmon for a long time now and this is definitely making me want to try some even more! They are so cute 🙂 But most importantly they look sooo delicious! I love the mini bundt pans, I've got to get me some. Great recipe, I love your presentation!
Kathy
January 14, 2012 at 9:23 amI love persimmons! My dad even went out and bought a small persimmon tree 2 years ago which hasn't produced any fruit yet but that doesn't stop us from buying them!
Until recently, I never knew you could or would bake with a persimmon fruit!
http://daily-iphoneography.posterous.com
Magic of Spice
January 15, 2012 at 7:05 pmThese are wonderful and such a delightful combination!
Peggy
January 20, 2012 at 8:33 pmThese bundt cakes look so good!