One-Bowl Spiced Persimmon Yogurt Cake

With Honey & Whole Wheat Flour

My favourite recipe I've ever developed for a reason.

Not-TOO-sweet, this cake is perfect for breakfast, your afternoon coffee/tea, or my personal favourite: lunch dessert (an essential in my house). It all comes together in one bowl, and I am confident you will be eating this cake within an hour. Plus, the scent of it baking is better than any seasonal candle you could buy.

Check out my Instagram highlight (under "persimmon cake") for photos from other people who have tried the recipe. See the notes section at the bottom of this page for ingredient modifications/substitutions and how to vegan-ize it.

Recipe

• 175 g full-fat plain yogurt

• 100 g unsalted butter (melted and cooled, plus more for greasing the skillet/pan)

• 2 eggs (ideally room-temperature)

• 75 g honey

• 75 g brown sugar (plus more for sprinkling on top)

• 1 tsp baking powder

• 1/2 tsp baking soda

• 150 g all-purpose flour

• 50 g whole wheat flour

• 1 tsp cinnamon

• 1 tsp ginger

• 1/4 tsp cloves

• 1/4 tsp nutmeg

• 1 tsp salt

• 3-4 Fuyu persimmons* (1 cup diced, plus slices for topping)

*It is ESSENTIAL to use Fuyu, not Hachiya, persimmons. Hachiya are much juicier, so the cake will be far too wet if you substitute them.

1. Melt the butter so it has time to cool down (you can put it directly in the fridge/freezer to speed up the process).

2. Preheat your oven to 350 F.

3. Whisk the yogurt, eggs, honey, brown sugar, and now-cooled butter together.

4. Add the rising agents (baking powder and baking soda) and whisk them in well.

5. Sift in the dry ingredients and fold them gently into the wet.

6. Fold in 1 cup of diced persimmons.

7. Grease a 10-inch cast-iron skillet or 9-inch cake pan with more butter, then pour in the batter.

8. Top with sliced persimmons and sprinkle with sugar.

9. Bake for 35-45 minutes (cook time will usually be quicker if you use a cast-iron skillet).

Notes:

• If you don't have whole wheat flour: Just use more all-purpose flour, but increase it to a total of 225 g.

• If you don't have brown sugar: White sugar will work just as well, but the cake with have less of a caramel-y, warm flavour.

• Vegan-ize it: The lovely @healthbychels on Instagram made a beautiful vegan version with liquid egg replacer, vegan yogurt, and vegan butter. If you can't find egg replacer, she suggests you try 2 flax "eggs": 2 tbsp ground flaxseed mixed with 6 tbsp of water.