Persimmon and Ginger Upside-Down Cake

There are two type of persimmons that can be easily found around New York this time of year: fuyu and hachiya. This cake uses fuyu persimmons which are the short and squatty variety and unlike their hachiya cousins you don't have to wait until they are squishy-ripe to eat them. They have a sweet, honeyed flavor with a bit of vanilla and spice that makes them the perfect match for this spicy ginger cake. Make sure to have some unsweetened whipped cream or crème fraîche on hand to serve; a bit of something cool and creamy helps to balance the sweet persimmon slices and extra spicy cake.

I made another version of this cake a couple of years ago with poached quince. It's also great with pears or apples.

Persimmon and Ginger Upside-Down Cake 
adapted from the Macrina Bakery and Cafe Cookbook

For the Topping

3 Tablespoons soft butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
pinch salt
4-5 firm, but ripe fuyu persimmons

For the Cake

1 cup butter
3/4 cup light brown sugar
3 large eggs
1/2 cup molasses
2 Tablespoons peeled and grated fresh ginger
1 teaspoon orange zest
1 1/2 teaspoons lemon zest
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoons salt
1 1/2 cups buttermilk

Preheat oven to 325º. Butter a 9 or 10-inch springform pan with high sides and line the bottom with an  circle of parchment paper.

For the Topping

Peel and slice the persimmon into 1/4-inch slices (a y-shaped peeler is great for this task).  In a medium saucepan combine the butter, brown sugar, cinnamon and salt. Cook over medium heat for about 1 minute. Pour the mixture into the bottom of your lined pan, then arrange the fruit on top in a decorative pattern making sure that the bottom of the pan is covered. Put pan aside.

For the Cake

1. Cream the butter and sugar until very light and fluffy, add the grated ginger and zests. Mix for 1 more minute.
2. Scrape down the bowl and add the eggs one at a time. Then slowly pour in the molasses.
3. Whisk together the flour, baking soda, baking powder and salt.
4. Alternately add the flour mixture and the buttermilk to the batter, being careful not to overmix.
5. Pour the batter into the prepared pan and smooth the top. Bake for 45-55 minutes or until deep golden brown and a toothpick comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and gently peel away the parchment paper.

Eat warm with a dollop of whipped cream, crème fraîche  or a scoop of ice cream. This cake is best the day it's made.

Orange Almond Upside Down Cake

I've been taking myself on more adventures lately. Nothing big or fancy, just a short jaunt every now and then to somwhere I've never been before.  I love this city, but the Northwesterner in me longs for more green stuff and fresh(er) air.

I had the afternoon free last Friday and a new camera to test out so I grabbed some film, a snack and hopped an uptown train to visit Fort Tryon Park and The Cloisters at the upper tip of Manhattan. The Cloisters house a collection of medieval art and architecture including some damn fine unicorn tapestries and beautiful gardens full of trees and plants depicted in the art. Pretty neat stuff. 

It was cold and bright that day. When I got off of the train I noticed here were very few other people in the park, save a class of kids having lunch and a grounds keeper or two. The quiet was nice and I wandered through the park, following all of the stairways and paths I came across until I got to the museum. 

Admittedly, winter wasn't the best time to visit as there wasn't much going on, but there were signs of spring popping up in the form of crocuses and hyacinths spread throughout the enclosed courtyards. There were even a few citrus trees (maybe mandarins of some sort?) full of fruit in varying stages of ripeness.

It was a wonderful, inspiring afternoon and on my way back through Fort Tryon Park I walked slowly and savored a juicy Sumo Mandarin and let my mind wander a little bit. I'll be sure to visit later in the Spring and Summer when things are a bit greener and to see the fig, quince, and apple trees heavy with fruit.

With the scent of citrus oils on my hands, I thought all of the way home about baking something light and orangey. I knew this simple gluten free cake I spotted on Simple Bites a few weeks ago and was the perfect thing to cap off the day.


Orange Almond Upside Down Cake
adapted from Simple Bites

For the Topping

1 thinly sliced navel orange
2T butter
1/3c sugar

For the Cake

8oz soft butter
8oz sugar
8oz finely ground almonds
3 eggs
1t vanilla extract
2T lemon juice
zest of 2 lemons
zest of 1 orange
3oz fine cornmeal
1t baking powder
1/2t salt

Preheat oven to 325º. Grease and line a 9'' cake pan with parchment paper. I obviously didn't line my pan and the cake stuck a bit, not too bad, but not good either. So don't be like me, line your pan.

For the Topping

In a medium skillet melt the butter then add the sugar. Over medium heat, cook for 1 minute. Pour the mixture into the prepared pan, then arrange the sliced oranges on top of the butter/sugar mixture in a single layer. You may have to slice your slices in half for this.

For the Cake

1. In the bowl of a standing mixer, or with an electric mixer, cream the butter and sugar together until light and fluffy, about 3min. Add the almonds and mix thoroughly.
2. Add in the eggs one at a time followed by vanilla, zests, and lemon juice.
3. Fold in the cornmeal, baking powder and salt making sure to scrape the bottom of the bowl to ensure that the batter is mixed well.
4. Pour the batter into the prepared pan and smooth the top. Slide into the oven and bake for 40-45min or until a cake tester inserted into the center comes out clean. Cool the cake in the pan for 10min, then invert onto a plate or platter to cool completely. Serve warm or at room temp.

Notes:

- This blog is a great resource for fun day trips from NYC that are accessible by subway, train and car: nycitycures.com
- The Cloisters Gardeners keep a blog too: The Medieval Gardens Enclosed