Ingredients:

  • 100g unsalted butter, cold and cubed
  • 150g light brown sugar, packed
  • 125g all-purpose flour
  • 5g ground cinnamon
  • 1.5g salt
  • 225g Fuyu persimmons
  • 115g unsalted butter, softened
  • 150g granulated sugar
  • 2 large eggs, room temperature
  • 5ml vanilla extract
  • 250g all-purpose flour
  • 5g baking powder
  • 2.5g baking soda
  • 2.5g salt
  • 180ml buttermilk, room temperature

Instructions:

  1. Peel the Fuyu persimmons and pulse them in a food processor until a thick, smooth puree forms.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract and persimmon puree.
  4. In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet, alternating with the buttermilk, mixing until just combined. Do not overmix.
  6. Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper.
  7. Pour the batter into the pan and smooth the top with a spatula.
  8. In a small bowl, rub the cold butter into the topping ingredients (brown sugar, 125g flour, cinnamon, salt) using your fingers until crumbly.
  9. Sprinkle the topping evenly over the batter and bake for 45 minutes.