Upside-Down Persimmon Spice Cake

Cooking Time

35 minutes

Prep Time

10 minutes

Serving Size

One 8" Cake

Indulge in the rustic elegance of this Upside-Down Persimmon and Rosemary Semolina Cake, a delightful blend of sweet and savory flavors with a touch of sophistication. This cake features a luscious rosemary caramel base, topped with delicate slices of ripe persimmons and a moist, nutty semolina batter. Baked to golden perfection, it’s a treat that’s as pleasing to the eye as it is to the palate.

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CONTAINS:

Milk, Eggs

Ingredients

Rosemary Caramel

Butter, unsalted 1/3 cup.

Brown Sugar 1/2 cup.

Rosemary, fresh, chopped 1 tbsp.

Semolina Cake

Sugar 3/4 cup.

Semolina 1/2 cup.

Flour, All Purpose 1/2 cup.

Walnuts, finely chopped 1/2 cup.

Persimons, sliced into half moons, 1/2" thick 3 .

Milk 1/3 cup.

Wesson Canola Oil 1/4 cup.

Eggs 2 .

Baking Powder 1 tbsp.

Salt, fine 1/2 tsp.

Method

Upside-Down Persimmon Spice Cake

Preheat oven to 350°F.

Melt butter and mix with brown sugar and rosemary. Pour into the bottom of a prepared 8″ cake pan coated with Wesson Canola Oil and lined with parchment.
Arrange the sliced persimmons over the top of the caramel.
In a large bowl mix together flour, semolina, sugar, baking powder, salt, and walnuts.
In a small bowl mix together oil, eggs, and milk. Pour over the dry ingredients and mix until just combined, pour into the cake pan.

Assembly Method

Bake in a preheated 350°F oven for about 35-40 minutes or until a toothpick inserted comes out clean.
Remove from oven and let the pan cool until just cool enough to handle.
Place a plate over the cake pan and invert, gently pull off the pan letting the caramel drip over the cake.
Serve cake with unsweetened whipped cream.