In Japan, one tell-tale sign of fall happens to be the drooping branches of a persimmon tree. Orange fruit accent a background of deep green leaves, brightening up often cloudy autumn skies.
I love persimmons. Not only do they taste wonderful, but they are a site to see in a simple bowl on the table. Their bright orange skin and earthy green stems make this fruit look made for an oil painting.
So I tried making a persimmon upside down cake yesterday. And failed. It looked beautiful, but the cake remained doughy in the middle even after extended baking. I have to make this work. Just because I wanna. Is a persimmon too low in sugar to use in this way? What gives?!?