Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (about 2 medium) ripe persimmons, peeled and chopped
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (25g) rolled oats
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Optional: 1/4 cup (35g) chopped walnuts or pecans

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease the cake pan.
  2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Gradually incorporate the dry ingredient mixture into the wet mixture.
  6. Fold in the chopped persimmons until evenly distributed.
  7. In a small bowl, combine all topping ingredients until crumbly.
  8. Pour the batter into the prepared pan. Evenly sprinkle the crunchy topping over the batter.
  9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow to cool for 10 minutes, then remove from the pan and serve warm.