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.
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.
