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Persimmon Pudding Cake

Photo by Lily Ernst

Photo by Lily Ernst

Photo and Recipe by Lily Ernst of Little Sweet Baker!

Have you ever made something for the first time and it turned out better than expected? Well, that’s exactly what happened to me with this recipe and it became an instant favorite. This pudding cake is super moist and chewy, similar to an English toffee pudding cake. The persimmon fruit is a very mild tasting fruit, especially when it’s baked, so I added some cinnamon and brown sugar to make it more flavorful. I used the Hachiya type (rather than the Fuyu variety) for this particular recipe. The Hachiya is the larger of the two and has a softer pulp texture when fully ripe. But, you have to be patient with this fruit as it can only be eaten when it’s completely ripe and soft all around. Enjoy!


  • 2 c Hachiya persimmon* pulp (about 3 large or 4 medium fruits)

  • 4 Tbsp melted unsalted butter

  • 2 large eggs

  • 1 c white sugar

  • 1 c lightly packed brown sugar

  • 1 tsp vanilla extract

  • 2 c all-purpose flour*

  • 1 Tbsp baking powder

  • 1/2 tsp salt

  • 1 tsp ground cinnamon

  • 1 c chopped walnuts (optional)

    *Ingredient available to add to your Imperfect box 


  1. Preheat oven to 350°F and grease a 13 x 9 inch glass baking pan.

  2. Using a handheld blender or stand blender, pulse the persimmon pulp to break part the seed casings and measure out 2 cups. Do not over purée.

  3. Sift flour, baking powder, salt and cinnamon into a large bowl. Set aside.

  4. In a medium bowl, whisk together the fruit pulp, butter, eggs, sugars and vanilla. Slowly add to dry ingredients and mix until just combined. Gently fold in walnuts.

  5. Spread onto prepared baking pan and bake for 45-55 minutes or until a toothpick inserted Into the center comes out clean.

Recipe Notes

Enjoy with some vanilla ice cream or whipped cream!