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- Makes: 6 to 8 servings
- Prep
20 minutes.
- Bake
35 mins
Ingredients
-
2
teaspoons
butter, melted
-
1
cup
all-purpose flour
-
1
teaspoon
baking powder
-
Dash
ground cinnamon
-
1/2
cup
light cream or half and half
-
1/2
cup
buttermilk or sour milk*
-
1/2
teaspoon
baking soda
-
1
slightly beaten egg
-
1
cup
persimmon pulp
-
1
cup
sugar
-
2
tablespoons
butter, melted
-
Whipped cream
Directions
-
Grease an 8x8x2-inch baking pan with the 2 teaspoons of butter. Set aside.
-
In a small bowl, stir together flour, baking powder, and cinnamon. Set aside. In another small bowl, combine light cream, buttermilk, and baking soda. Set aside.
-
In a medium bowl, stir together the egg, persimmon pulp, and sugar; mix the ingredients thoroughly. Add the flour mixture and the buttermilk mixture alternately to the persimmon mixture, stirring well after each addition. Stir in the 2 tablespoons melted butter. Pour the batter into prepared pan.
-
Bake in a 325 degree F oven for 35 minutes. Serve warm with whipped cream. Makes 6 to 8 servings.
Note
- * To make 1/2 cup sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1/2 cup liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.
