It was painfully cold here in Chicago this past weekend. The kind of cold that, when I get into the house after putting a load of clothes in the wash in our basement, I find myself irrationally angry. Angry cold. That’s where we are. And, as a perfect Chicago response, it was almost 50 degrees yesterday. Just warm enough to keep people from losing their damn minds.
Freezing temps gives me the perfect excuse to stay inside and bake. And that’s exactly what I’ve been doing. In my last post, I told you how my mom had been sending me my grandma’s old recipes. The recipe parade continues. Usually mom will send recipes for dishes that I’ve had 100 times and sometimes she sends me giant questions marks. One of the more recent question marks piqued my interest: cottage pudding.
Grandma had a habit of writing down all the ingredients in a recipe, along with oven temperatures and cooking time. What she fails to include, though, are basically any description or assembly instructions whatsoever. From the name, I thought it might be some kind of pudding made from cottage cheese, but the recipe did not call for cottage cheese and this “pudding” actually turned out to be a sheet cake, made in a 9″ x 9″ pan, with sweet sauce, made separately, and meant to be poured over the top. Instead of combining the two together at the end, I realized that I could use grandma’s recipe to create a version of an upside-down cake made in my cast iron skillet. And, I figured I’d go ahead and make it with persimmons, because I haven’t made anything with persimmons this year and usually they are the fruit that makes my winter go ’round. I’m so glad I did! I’ve never made an upside-down cake before, but it was really quite easy (minus the flipping part) and actually, really delicious. I imagined that I was going to pull some dense cake out of the oven, all gummed up with caramel. Instead, the cake was super soft, not too sweet, and accented with pretty drizzles of persimmon-infused caramel sauce.
I think you could use almost any soft fruit for this recipe, like apples or plums. Or, I suppose you could forgo fruit all together and just make a caramel cake. That’s your prerogative.
Persimmon Upside-Down Cake
Very slightly adapted from Grandma Dini’s Cottage Pudding recipe.
1 cup sugar
1/2 cup unsalted butter
3/4 cup milk
1 tbsp vanilla
1/2 tsp salt
2 tsp baking powder
1 3/4 cup, plus 2 tbsp, flour
2-3 persimmons, sliced 1/8-1/4-inch thick
Persimmon Caramel Ingredients:
1 1/4 cup water
1 cup brown sugar
4 tbsp unsalted butter
2 tbsp flour
1 tsp vanilla
pinch of salt
Persimmon Upside-Down Cake Instructions:
Preheat oven to 350 degrees.
Slice 2-3 persimmons, horizontally, very thin. Just enough slices to cover the bottom of a 10″ cast iron skillet. Hold on to any extra pieces of persimmon that do not fit in the pan. You should have about 1/2 a persimmon left. Chop into small pieces.
In a small sauce pan, combine the leftover persimmon pieces and 1/2 of the water. Bring to a boil and then simmer for about 10 minutes. Some of the water will evaporate, which is fine.
Turn the heat down to low. Add brown sugar, butter, flour, vanilla, salt, and additional water to the sauce pan. Heat until sugar is dissolved, stirring often, though not constantly, for about 10 minutes. Remove from heat. At this time, you can remove any larger pieces of the persimmon, leaving the smaller bits in the caramel. Set aside to cool slightly. You should have between 3/4 of a cup and 1 cup of caramel sauce.
For the cake, in a medium bowl, combine the flour, baking powder, and salt, whisking to combine.
In a large mixing bowl, cream the butter and sugar together for about 2 minutes. Add the milk, egg, and vanilla extract, and beat until just mixed. Add in the flour mixture in about 4 batches. Mix until just combined with each addition of the dry ingredients. (This batter will be quite thick, which is perfect.)
Grease the sides of your cast iron skillet with butter to ensure a smooth removal of the cake. (You only need to butter the sides of your skillet; the buttery caramel will take care of the bottom of the skillet.)
Add half of the caramel mixture to the bottom of the skillet. Next, add the thinly sliced persimmon to the bottom of the pan until it is mostly covered. Add the remaining caramel over the top of the sliced persimmon.
Next, add the cake batter over the top of the persimmons and caramel. Do your best to get the batter to the edges of the skillet, as evenly as possible. If you have a spots where caramel is poking through on the edges, that’s fine.
Bake for 35-40 minutes. Begin checking for doneness at 35 minutes, by inserting a toothpick all the way through to the caramel. When it comes out clean, it’s done.
Quickly cover the skillet with heat-safe dish, invert the dishes together allowing the cake to slide out of the skillet and on to the serving dish.