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Upside Down Persimmon Cake

1 10-inch cake
Course Dessert
Cuisine Asian
Keyword cake
Total Time 1 hour 45 minutes
Servings 8
Author Cherry on My Sundae



  • 3-4 large fuyu persimmons ripe
  • 2 tablespoon butter (28 grams)
  • ¼ cup brown sugar (50 grams)


  • ½ cup butter, softened (113 grams)
  • ½ cup brown sugar (100 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour (300 grams)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon ground
  • ½ teaspoon nutmeg ground
  • ¼ teaspoon cloves ground
  • ½ teaspoon salt
  • 1 cup hachiya persimmon pulp, ripe (254 grams)
  • ¼ cup milk (60 ml)

Labne whipped cream

  • cup heavy cream (80 ml)
  • ½ cup labneh (112 grams)
  • 1 tablespoon powdered sugar


  • Preheat oven to 325 degrees F.
  • Peel and thinly slice 3-4 persimmons about ¼ inch thick.
  • Melt 2 tablespoon butter in a medium saucepot over medium-low heat. Continue to simmer until the butter is browned, about 3-4 minutes. Remove the pan from heat and pour the butter into a 10-inch cake pan. Sprinkle ¼ cup brown sugar on top.
  • Arrange the sliced persimmons on top of the brown sugar and butter, slightly overlapping the persimmons. Set aside while you make the batter.
  • Cream together ½ cup softened butter with ½ cup brown sugar and ½ cup granulated sugar for about 3 minutes or until the mixture is light and fluffy. Add one egg at a time while the mixer is running until well incorporated, scraping down the sides of the bowl periodically. Add 1 teaspoon vanilla and mix to combine.
  • Combine the all-purpose flour with baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a medium bowl.
  • Scoop the pulp from the hachiya persimmon and blend together with ¼ cup milk until smooth.
  • Add ½ of the flour mix into the batter and stir until incorporated. Add the blended persimmon and milk mixture followed by the remaining flour mixture.
  • Spoon the batter in the cake pan with the persimmons. Bake the upside down persimmon cake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.
  • Meanwhile, make the labneh whipped cream. Whip ⅔ cup heavy cream until stiff peaks form. Fold in the ½ cup labneh with 1 tablespoon powdered sugar just until combined.
  • Place a plate on top of the cake and carefully flip the pan over to invert the cake onto the plate. Serve warm or at room temperature with the labneh whipped cream.