Persimmon Brown Butter Cornmeal Upside Down Cake

A delightful twist on the classic upside down cake, featuring seasonal persimmons and a rich brown butter caramel base.

By @kulas_kitchen

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 2 pieces persimmons
• 0.5 cup butter
• 0.5 cup sugar
• 2 pieces eggs
• 0.5 cup milk of choice
• 1 tablespoon miso
• 0.5 cup cornmeal
• 0.5 cup flour
• 1 teaspoon baking powder
• 0.5 teaspoon sea salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the persimmons into thin rounds and set aside.
3. In a saucepan, melt the butter over medium heat until it turns golden brown and has a nutty aroma. Be careful not to burn it.
4. Pour the brown butter into a cake pan, swirling to coat the bottom evenly.
5. Sprinkle sugar evenly over the brown butter in the cake pan.
6. Arrange the sliced persimmons over the sugar in a single layer.
7. In a mixing bowl, whisk together eggs, milk, and miso (if using) until smooth.
8. Add cornmeal, flour, baking powder, and sea salt to the wet ingredients and mix until just combined.
9. Pour the batter over the arranged persimmons in the cake pan, spreading it evenly.
10. Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
11. Let the cake cool for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.