Crunchy on the outside, moist in the middle, and topped with a mixture of caramel and persimmon, this small batch of individual-sized cakes will warm up a chilly fall afternoon.

Hachiya persimmons can be tannic and astringent, according to Full Circle Farms. After eating two raw with breakfast, Jack and I were not excited about the lingering mouthfeel, a term we’ve adopted from our culinary professors. They were beautiful and tasty on the first encounter, but left an acidic dryness. I thought the process of baking the fruit would retain the delicious flavor and eye appeal, and that by releasing sugars, the acidity might be reduced.  Since we only had one persimmon remaining, I opted for mini-cakes baked in a muffin tin. The result was six perfectly-sized individual cakes with a crunchy texture on the outside, a moist and flavorful inside, and caramel-glazedl baked persimmons on the top.

Pecan Persimmon Upside Down Cakes

Ingredients

• 6 tbsp unsalted butter, room temperature, divided
• 1/2 cup brown sugar
• 6 whole half pecans
• 1 persimmon, sliced and then quartered
• 1/2 cup granulated sugar
• 1/2 tsp vanilla
• 1 egg
• 1/4 cup whole milk
• 3/4 cup all-purpose flour
• 3/4 tsp baking powder
• pinch salt
• generous 1/4 cup chopped pecans

Directions

1. Grease a six muffin tin (regular sized).
2. Melt 2 tbsp of butter in a pan over medium heat.
3. Add brown sugar. Stir until sugar is melted and begins to bubble.
4. Divide sugar mixture into bottom of muffin tin.
5. Place a half of a pecan into center of sugar mixture, upside down.
6. Place sliced persimmon quarters in a circular fashion on top of the sugar and pecan. Set aside.
7. Preheat oven to 350 degrees F.
8. Beat 4 tbsp butter and granulated sugar until fluffy.
9. Add in vanilla. Mix thoroughly.
10. Mix in egg.
11. Mix in milk. Continue mixing until fully blended.
12. Sift together flour, baking powder and salt.
13. Pour sifted mixture into wet ingredients.
14. Mix until just blended, do not overmix.
15. Fold in chopped pecans by hand.
16. Scoop 1/6 of batter on top of each persimmon layer.
17. Bake for 25 minutes. Cakes are done when they pull away from sides and an inserted toothpick comes out clean.
18. Let cool for 5 minutes in baking pan.
19. Invert cakes to present. Enjoy with mugs of steaming hot tea.