Recipe
Dessert
Almond Persimmon Pudding Cake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. Hy-Vee flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. apple pie spice | ||
| 1 c. Hy-Vee half-and-half | ||
| 1 c. persimmon pulp* | ||
| 1 c. Hy-Vee sugar | ||
| 3 large Hy-Vee eggs | ||
| 1 tsp. almond extract | ||
| ½ c. Hy-Vee butter, melted | ||
| 3 tbsp. Hy-Vee sliced almonds | ||
| Hy-Vee powdered sugar, optional |
Directions
- Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder and apple pie spice. Set aside.
- In a second bowl, combine half-and-half, persimmon pulp, sugar, eggs, almond extract and butter. Stir mixture into dry ingredients. Pour into a greased 8-by-8-inch baking dish. Sprinkle with almonds.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean. To serve, dust with powdered sugar, if desired.
- *To make pulp, peel and de-stem persimmons. Process them in a food processor or blender.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 85mg
- Sodium: 140mg
- Total Carbohydrates: 27g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 6%