This upside down persimmon cake has been my autumn signature for years. I first put slices of ripe Fuyu persimmon on top of a simple butter and brown sugar base the first November after a surplus of persimmons arrived in my farmer's market box. The bright orange fruit caramelized in the oven and released a soft perfume that filled the kitchen. The result was a cake that was at once classic and unexpected with a silky crumb and glossy fruit topping that made everyone pause before taking a forkful.

I keep coming back to this recipe because it is equal parts comforting and elegant. The texture is tender without being heavy, the brown sugar top melts into the persimmons and becomes a thin lacquer, and the lightly tangy buttermilk in the batter balances the sweetness. I often serve warm slices with a spoonful of softly whipped cream or a scoop of vanilla ice cream. Family and friends have asked for this on chilly afternoons, at potlucks and for holiday brunch, and it never fails to disappear fast.

Ingredients

• Butter for the pan: Use a high quality unsalted butter, like Plugra or Kerrygold, for greasing an 8 inch round cake pan. This helps release the cake cleanly and adds a rich flavor to the topping.
• Melted butter for the topping: 1/2 stick unsalted butter melted and cooled. The melted butter blends with brown sugar to create the classic caramel layer under the persimmon slices.
• Light brown sugar: 1/2 cup packed. The molasses in light brown sugar deepens the caramel flavor without overpowering the gentle fruit notes.
• Salt: A pinch, 1/8 teaspoon fine salt in the topping and 1/4 teaspoon in the batter will balance sweetness and enhance the persimmon flavor.
• Fuyu persimmons: 2 ripe Fuyu persimmons, each sliced into 1/4 inch rounds. Choose firm but ripe fruit with vibrant orange skin and a flat bottom shape for clean slices that hold up while baking.
• All purpose flour: 1 1/2 cups. Spoon into the measuring cup and level with a knife to avoid packing which can make the cake dense.
• Baking powder: 1 1/4 teaspoons and baking soda: 1/4 teaspoon to give a light lift to the crumb.
• Salt: 1/4 teaspoon fine salt in the dry mix for balance.
• Large eggs: 2 at room temperature. Room temperature eggs incorporate more evenly for a consistent crumb.
• Melted butter for batter: 1/2 stick unsalted butter melted and cooled. Using melted butter gives a moist, tender structure.
• Granulated sugar: 3/4 cup. This sweetens the batter without making it cloying thanks to the tang of buttermilk.
• Buttermilk: 1/2 cup at room temperature. It adds tenderness and a slight tang. If you do not have buttermilk, use 1/2 cup milk plus 1 teaspoon lemon juice and let sit 5 minutes.

Instructions

Prepare pan and topping Thoroughly grease an 8 inch round cake pan with butter and line the base with a round of parchment. In a small bowl combine 1/2 stick melted butter, 1/2 cup packed light brown sugar and 1/8 teaspoon fine salt. Spread the mixture evenly on the parchment and into the corners using your fingers or the back of a spoon so there are no gaps. Arrange persimmons Place the 1/4 inch persimmon slices in a single overlapping layer over the brown sugar. Overlap gently to create a pleasing pattern. Use slightly larger slices in the center for an even look. The fruit should be flat and even so the batter will cover it uniformly. Preheat oven Set the oven to 350 degrees Fahrenheit. Preheating while assembling the batter ensures even rise and consistent baking time. Sift dry ingredients Sift together 1 1/2 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/4 teaspoon baking soda and 1/4 teaspoon salt into a medium bowl. Sifting aerates the flour and distributes leaveners for a lighter crumb. Mix wet ingredients In a large bowl beat 2 room temperature eggs with 1/2 stick melted and cooled butter until well blended. Add 3/4 cup granulated sugar and 1/2 cup buttermilk then whisk until smooth. Room temperature ingredients produce a smoother emulsion and better rise. Combine and fold Pour the wet mix into the dry ingredients and fold gently with a spatula until just combined. A few small lumps are fine. Over mixing develops gluten and will yield a tougher texture. Assemble and bake Carefully spoon the batter over the persimmon layer and spread gently to level. Bake in the center of the oven for 25 to 35 minutes. A toothpick in the center should come out clean or with a few moist crumbs when ready. Invert and serve Let the cake cool in the pan for 5 to 10 minutes. Run a knife around the edge, cover with a plate and invert swiftly. Lift away the pan and remove the parchment. Serve warm with whipped cream or a scoop of ice cream if desired.

Storage Tips

Store any uneaten cake in an airtight container in the refrigerator for up to four days. For best quality, place a piece of parchment between slices to prevent sticking. To freeze, wrap the whole cake tightly in plastic wrap then in aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and warm in a 325 degree Fahrenheit oven for 10 to 15 minutes. If you prefer individual slices, flash freeze on a tray until firm then wrap each slice and transfer to a freezer safe bag.

Ingredient Substitutions

If Fuyu persimmons are not available use firm apples or pears sliced thinly and tossed with a teaspoon of lemon juice to prevent discoloration. To replace buttermilk use 1/2 cup milk plus 1 teaspoon lemon juice or white vinegar, let sit five minutes. For a dairy free version swap the butter for a high quality plant based spread and use a dairy free yogurt mixed with a splash of plant milk in place of buttermilk. Keep in mind texture will vary slightly with substitutions.

Serving Suggestions

Serve warm slices with a dollop of softly whipped cream or a small scoop of vanilla bean ice cream. For an autumn twist sprinkle toasted chopped walnuts or pecans on top when plating. This is lovely with a cup of strong coffee or a lightly spiced tea. For a brunch menu pair the cake with a simple green salad and citrusy vinaigrette to balance the sweetness.

Cultural Background

Upside down cakes have a long history dating back to colonial times when fruit was placed beneath a batter and cooked to create a glazed top. Using persimmons is a natural seasonal adaptation in regions where the fruit ripens in late fall. Persimmons are beloved in East Asian and Mediterranean cuisines and their incorporation into a Western style cake is an example of how simple fruit can cross culinary traditions and create something both rustic and refined.

Seasonal Adaptations

In late autumn add a pinch of ground cinnamon or a small amount of finely grated ginger to the dry mix for warming spice. In winter include a tablespoon of orange zest in the batter for brightness. In spring substitute thin slices of ripe apricot and reduce bake time slightly. The technique is flexible and changes in fruit selection will yield a cake that feels appropriate for the season.

Meal Prep Tips

For easy entertaining assemble the pan up to the point of sliding the batter on top and refrigerate for up to 24 hours before baking. Bring to room temperature for 20 minutes before baking and add a few extra minutes to the bake time if chilled. You can also bake the cake ahead, cool completely, and refrigerate overnight. Warm gently before serving to restore the caramel sheen and soft texture.

Every time I make this upside down persimmon cake it brings back small memories of slow weekend mornings and gatherings with friends. I hope it becomes a favorite in your kitchen as well. Enjoy the glossy fruit top and the tender crumb that makes this dessert feel special without fuss.