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.