Almond Persimmon Pudding Cake

Recipe

Dessert
Almond Persimmon Pudding Cake

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3 out of 5 stars
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3 ratings

Recipe Data

12
Servings

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    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    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
    3large 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

    1. Preheat oven to 350 degrees. In a mixing bowl, combine flour, baking powder and apple pie spice. Set aside.
    2. 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.
    3. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. To serve, dust with powdered sugar, if desired.
    4. *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%