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Ingredientes
- 1 tsp unsalted butter plus
- 2 Tbsp. unsalted butter plus
- 3/4 c. unsalted butter at room temperature
- 1/4 c. dark brown sugar
- 3 c. minced peeled Fuyu persimmons
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. cornstarch
- 1/4 c. water
- 1 c. light brown sugar
- 3 lrg Large eggs
- 4 c. bleached all-purpose flour
- 1 tsp baking pwdr
- 1 tsp baking soda
- 1Â 1/2 tsp grnd cinnamon
- 1/4 tsp salt
- 1Â 1/2 c. buttermilk
- 1 tsp pure vanilla extract
- 1/2 c. light brown sugar - (firmly packed)
- 2 c. confectioners' sugar
- 2 Tbsp. dark Karo syrup
- 2 Tbsp. lowfat milk
Direcciones
- Preheat the oven to 350 degrees. Grease a 13- by 9- by 2-inch rectangle pan with 1 tsp. of the butter.
- In a medium-size nonreactive saucepan, heat 2 Tbsp. of the butter. Add in the brown sugar, persimmons, and the lemon juice. Saute/fry the mix for 2 to 3 min, or possibly till softened.
- In a small bowl, dissolve the cornstarch in the water. Add in to the persimmon mix and cook, stirring, till it thickens, about 2 min. Remove from the heat and let cold completely.
- In a large mixing bowl, cream 1/4 lb. (1 stick) of the butter and the light brown sugar with an electric mixer. Add in the Large eggs 1 at a time, beating well after each addition.
- Into a medium-size mixing bowl, sift 3 1/2 c. of the flour, the baking pwdr, baking soda, 1 tsp. of the cinnamon, and the salt. Add in the flour mix, buttermilk, and vanilla to the butter mix and beat with the electric mixer till everything is incorporated.
- In another medium-size mixing bowl, combine the remaining 1/4 c. (1/2 stick) butter, the remaining 1/2 c. flour, the remaining 1/2 c. brown sugar, and the remaining 1/4 tsp. cinnamon. Using your hands, combine the mix till it resembles fine crumbs.
- Spread half of the batter in the prepared pan. Spread the persimmon mix over the batter. Drop heaping spoonfuls of the remaining batter over the persimmon mix, about 1-inch apart. Sprinkle the crumb mix proportionately over the surface.
- Put the cake pan on a baking sheet and bake till golden, about 30 to 35 min. Remove from the oven and let cold slightly.
- In a medium-size mixing bowl, whisk together the confectioners' sugar, dark Karo, and lowfat milk till smooth. Drizzle the frosting over the top of the coffee cake. Cut into slices and serve hot.
- This recipe yields one 10-inch cake: 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 169g | |
| Recipe makes 12 servings | |
| Calories 520 | |
| Calories from Fat 138 | 27% |
| Total Fat 15.7g | 20% |
| Saturated Fat 9.35g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 324mg | 14% |
| Potassium 164mg | 5% |
| Total Carbs 88.91g | 24% |
| Dietary Fiber 1.3g | 4% |
| Sugars 54.14g | 36% |
| Protein 7.16g | 11% |
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