3 tablespoons margarine, ¼ cup brown sugar, 4 large ripe persimmons, peeled and sliced
Instructions
Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch round cake pan. Melt margarine and brown sugar in the pan in the oven for about 5 minutes until bubbly, then arrange persimmon slices over the mixture. In a large bowl, cream butter and sugar until light and fluffy, then mix in the persimmon pulp. Combine the dry ingredients in a separate bowl before gradually stirring them into the batter along with pecans and lemon zest. Spread the batter over the persimmons and bake for 30 minutes until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a serving platter.
Nutrition
Total Fat 21g 27%, Saturated Fat 9g 43%, Cholesterol 31mg 10%, Sodium 484mg 21%, Total Carbohydrate 81g 29%, Dietary Fiber 3g 10%, Total Sugars 32g, Protein 5g, Vitamin C 47mg 237%, Calcium 110mg 8%, Iron 4mg 20%, Potassium 301mg 6%
