Moist Chocolate Persimmon Bundt Cake with a Zesty Citrus Glaze

Why You’ll Love This Recipe

This chocolate persimmon bundt cake is a unique seasonal dessert that combines the rich, decadent depth of cocoa with the delicate sweetness of ripe persimmons. The moist crumb is enhanced by the natural sugars and softness of the fruit, creating a texture that’s both tender and satisfying. Finished with a zesty citrus glaze that cuts through the richness, this cake is a beautiful balance of comforting and refined. It’s ideal for fall and winter gatherings, holiday tables, or as a luxurious afternoon treat with tea or coffee.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ripe persimmons (preferably Hachiya, fully soft)

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Baking soda

• Ground cinnamon and nutmeg

• Salt

• Eggs

• Granulated sugar and brown sugar

• Vegetable oil or melted butter

• Vanilla extract

• Orange or lemon zest (for flavor in the batter)

• Fresh orange or lemon juice (for the glaze)

• Powdered sugar (for the glaze)

• Optional: chopped nuts or chocolate chips

Directions

1. Preheat the oven. Set oven to 175°C (350°F). Grease a 10-cup bundt pan generously with butter or oil, dust with cocoa powder or flour, and set aside.

2. Prepare the persimmons. Scoop the flesh from fully ripened persimmons and blend or mash into a smooth purée. You’ll need about 1 cup.

3. Combine dry ingredients. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, salt, and spices.

4. Mix wet ingredients. In a separate bowl, whisk eggs with both sugars, then stir in oil, vanilla extract, citrus zest, and the persimmon purée until smooth.

5. Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix. If desired, stir in nuts or chocolate chips.

6. Bake. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool. Let the cake rest in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

8. Make the glaze. Whisk together powdered sugar and fresh citrus juice until you get a smooth, pourable glaze.

9. Glaze the cake. Once the cake is fully cooled, drizzle the glaze over the top and allow it to set before serving.

Servings and Timing

Servings: 10–12 slices
Prep Time: 20 minutes
Bake Time: 50 minutes
Cooling Time: 30–40 minutes
Total Time: ~1 hour 40 minutes

Variations

• Fruity swap: Try using mashed banana or pumpkin purée in place of persimmon for a different flavor profile.

• Nutty addition: Add chopped walnuts or pecans for crunch.

• Spiced glaze: Add a pinch of ground ginger or cardamom to the citrus glaze for extra warmth.

• Double chocolate: Stir in dark chocolate chips or chunks for added richness.

• Mini cakes: Bake the batter in mini bundt pans; reduce bake time to 25–30 minutes.

Storage / Reheating

• Room temperature: Keep the cake in an airtight container at room temperature for up to 2 days.

• Refrigeration: Store in the fridge for up to 5 days. Allow to come to room temperature before serving.

• Freezing: Freeze (without glaze) for up to 1 month. Thaw overnight and glaze before serving.

• Reheating: Warm individual slices in the microwave for 10–15 seconds if desired.

FAQs

1. What type of persimmons are best for this cake?

Fully ripe Hachiya persimmons are ideal because of their soft, jelly-like texture and natural sweetness. Avoid unripe ones, as they are astringent.

2. Can I use Fuyu persimmons instead?

Fuyu persimmons are firmer and better for slicing. For purée, Hachiya is preferred. If using Fuyu, steam or bake them until soft before mashing.

3. Can this be made in a regular cake pan?

Yes, the batter can be baked in a 9×13-inch pan or two 8-inch round pans. Adjust baking time to 35–40 minutes.

4. How do I know when the cake is fully baked?

Insert a toothpick or skewer into the center. If it comes out clean or with just a few moist crumbs, it’s done.

5. Can I make this cake vegan?

Yes, use flax eggs, dairy-free milk, and oil instead of butter. Ensure your glaze uses plant-based ingredients.

6. Can I reduce the sugar?

You may slightly reduce sugar without affecting texture, but too little may alter moisture and flavor.

7. Does the cake taste like persimmon?

The persimmon adds moisture and mild sweetness but doesn’t dominate. The chocolate and spice are more prominent.

8. What’s the purpose of the citrus glaze?

It adds brightness and a slight tang that balances the richness of the chocolate and deepens flavor.

9. Can I add cream cheese frosting instead?

Yes — a light layer of cream cheese frosting works beautifully if you prefer a richer topping.

10. How do I keep the bundt cake from sticking?

Thoroughly grease and flour the bundt pan, making sure every crevice is coated. Let the cake cool slightly before unmolding.

Conclusion

The Moist Chocolate Persimmon Bundt Cake with Citrus Glaze is a sophisticated yet cozy dessert that brings out the best of seasonal produce in a modern, flavorful form. The pairing of chocolate and persimmon creates a tender, complex cake, while the citrus glaze adds a vibrant contrast. Whether for a holiday celebration or a quiet weekend baking session, this cake is sure to impress and delight.

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