Fuyu Bundt #SundayFunday
This week I am hosting the Sunday Funday bloggers to celebrate National Bundt Day which is November 15th!
Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, Wendy of A Day in the Life on the Farm, and I coordinate this low-stress group; we only participate when we are inspired. As I mentioned, this week I am hosting.
The Bundt Party
Air Fryer Eggless Mava Bundt by Sneha's Recipe
Cinnamon Sugar Donut Bundt Cake by A Day in the Life on the Farm
Dark Chocolate Salted Caramel Mini Bundts by Amy's Cooking Adventures
Eggless Sugar free Ragi Banana Bundt Cake by Sizzling Tastebuds
Fuyu Bundt by Culinary Cam (you're here)
Man’s Best Friend Birthday Bundt by Food Lust People Love
Root Beer Bundt Cake by Karen's Kitchen Stories
Sour Cream Coffee Bundt Cake by Making Miracles
Fuyu vs. Hachiya
There are two main varieties of persimmons that we find in the markets here. They are very different and, thus, have different uses. My boys and I recently went to Birdsong Orchard and picked persimmons.
Years ago I was at an event where the dessert course was a gingerbread cake was served with cubes of fresh persimmon scattered over the top. One of the people at my table inquired, "What's a persimmon?"
Before I could answer, another person answered, "It's a tree pumpkin."
I almost spit my wine out I was laughing so hard. But it made sense! Ever since, my family and I jokingly call these 'tree pumpkins.' And whenever I see them sold on branches, I buy them for our table. See above!
Fuyu persimmons are flat and squat and should be more orange then yellow. These are commonly eaten raw though they can also be roasted. They have a mild, pumpkin-like flavor. I just peel and eat them whole. Jake even eats the skin.
Hachiya persimmons are disturbingly unpleasant unless completely ripe. Ripe hachiyas are unbelievably soft - almost liquified into a silky smooth pulp inside. They have one flattened end and one pointed end. Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats.
Hachiya is the fruit you use to make Hoshigaki. But let's get to the focus of this post: a fuyu bundt!
Fuyu Bundt
Ingredients
1/2 cup butter, room temperature plus more for greasing the bundt pan
3 Tablespoons olive oil
2 large eggs, room temperature
3/4 cup organic granulated sugar plus more for sprinkling in the pan
1 teaspoon lemon zest (about 1 lemon)
2 teaspoons lemon juice (also about 1 lemon)
1/2 teaspoon rose water
1 Tablespoon saffron liqueur (I have Liquore Strega from Italy, you can substitute pure vanilla extract if you like)
2 Tablespoons heavy whipping cream
1 1/2 cups all-purpose flour
1/2 cup almond flour
3 teaspoons ground cardamom
2 teaspoons ground ginger
1 teaspoon ground nutmeg
1 teaspoon baking powder
1 cup diced fuyu persimmon + 1 peeled fuyu thinly sliced
Also needed: bundt pan
Procedure
Butter bundt pan, sprinkle the bottom with granulated sugar and place thin slices of fuyu at the bottom. Set aside and preheat oven to 350 degrees Fahrenheit.
In a large mixing bowl, cream together butter, oil, and sugar until lightened and fluffy. Add in eggs and beat until well-combined. Add in lemon zest, lemon juice, rose water, saffron liqueur, and heavy cream.
Add in flour, almond flour, spices, and baking powder. Beat with a wooden spoon until everything is nicely moistened. Gently fold in the diced fuyu.
Spoon batter into prepared bundt pan. Bake for 50 minutes, or until cake is firm to the touch and lightly brown. Remove from the oven and allow to cool for 5 minutes before inverting onto a wire rack. Let cool completely.
"There's a hole in this cake!"
While I love all of the characters in the My Big Fat Greek Wedding movies, Maria's reaction to the bundt cake her soon-to-be in-laws bring is one of my favorite lines. Ever. So, whenever I make a bundt, I always snap a photo with a flower stuck in the center!
Well, that's a wrap on my bundt cake offering for this week. The group will return next week with ideas for Thanksgiving foods. Hmmm...I need to put on my thinking cap for that one since I have never made a traditional menu for my family. I am pretty sure the last time I roasted a turkey was for my college boyfriend and his family...so thirty-one years ago. My kids have only ever had my odd-ball menus. This year, we are doing street food from around the world for Thanksgiving dinner.
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