Cambodian Persimmon Walnut Coffee Cake
This delightful Cambodian dessert combines the unique sweetness of ripe persimmons with the earthy crunch of walnuts, creating a moist and flavorful coffee cake. Perfect for breakfast or an afternoon snack, this cake is a tribute to the rich culinary traditions of Cambodia, reflecting the vibrant flavors and natural ingredients of the region. This recipe was shared by Mylinh Nakry on Khmer Krom Recipes and is part of 'Travel by Stove,' a culinary journey to cook a dish from every nation. Serve it warm with a dusting of powdered sugar for an inviting presentation.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
vegetable oil
1 teaspoon (for greasing the pan)
all-purpose flour
1 tablespoon (for dusting the pan)
eggs
3 (large, at room temperature)
sugar
1.5 cups (granulated)
butter
1/2 cup (melted)
salt
1/4 teaspoon (to taste)
baking powder
2 teaspoons (for leavening)
cinnamon
1/4 teaspoon (ground)
vanilla extract
1 teaspoon (for flavor)
all-purpose flour
2 cups (for the batter)
water
1/4 cup (to help blend the mixture)
persimmons
4 (peeled, seeded, and mashed)
walnuts
6 ounces (chopped)
powdered sugar
2 tablespoons (for dusting)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a cake pan with vegetable oil or butter, then lightly dust the bottom with a tablespoon of all-purpose flour to prevent sticking.
2
In a mixing bowl, combine the eggs, sugar, and melted butter. Whisk together until the mixture is smooth and creamy.
3
Add the salt, baking powder, and cinnamon to the egg mixture and mix until incorporated. Gradually add 2 cups of all-purpose flour, mixing until just combined.
4
Stir in the mashed persimmons and walnuts, ensuring they are evenly distributed throughout the batter.
5
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for approximately 25 to 40 minutes, or until a toothpick inserted into the center comes out clean. Note that baking times may vary, so keep an eye on the cake as it bakes.
6
Once baked, remove from the oven and allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Once fully cooled, dust the top with powdered sugar before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cambodian Persimmon Walnut Coffee Cake?
It is a moist and flavorful Cambodian dessert that combines the sweetness of ripe persimmons with the earthy crunch of walnuts.
Who shared this recipe?
The recipe was shared by Mylinh Nakry on Khmer Krom Recipes.
What culinary journey is this recipe a part of?
It is part of 'Travel by Stove,' a project to cook a dish from every nation.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
How should I prepare the cake pan?
Grease the pan with vegetable oil or butter and lightly dust the bottom with one tablespoon of all-purpose flour.
How many eggs are required?
The recipe calls for 3 large eggs at room temperature.
What type of sugar is used in the batter?
The recipe uses 1.5 cups of granulated sugar.
How much butter is needed and how should it be prepared?
You need 1/2 cup of butter, which should be melted.
What leavening agent is used in this cake?
The recipe uses 2 teaspoons of baking powder for leavening.
How much cinnamon is added?
The cake contains 1/4 teaspoon of ground cinnamon.
How much flour is used for the cake batter?
The batter requires 2 cups of all-purpose flour.
How do I prepare the persimmons?
You need 4 persimmons that are peeled, seeded, and mashed.
How many walnuts should be used?
The recipe calls for 6 ounces of chopped walnuts.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added for flavor.
What is the purpose of the water in the ingredients?
A 1/4 cup of water is used to help blend the mixture.
How long does the cake need to bake?
The cake should bake for approximately 25 to 40 minutes.
How can I tell if the cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
What is the final topping for the cake?
The cake is dusted with 2 tablespoons of powdered sugar once it has fully cooled.
When is this cake best served?
It is perfect for breakfast or as an afternoon snack.
Should the eggs be at a specific temperature?
Yes, the 3 large eggs should be at room temperature.
What texture should the egg, sugar, and butter mixture have?
The mixture should be whisked until it is smooth and creamy.
How should the flour be added to the mixture?
Gradually add the flour, mixing until just combined.
How do I ensure the persimmons and walnuts are distributed?
Stir them in to ensure they are evenly distributed throughout the batter.
What tool is recommended for smoothing the batter?
A spatula is recommended for smoothing the top of the batter in the pan.
Can this cake be served warm?
Yes, the recipe suggests serving it warm with powdered sugar for an inviting presentation.
What amount of salt is used?
The recipe includes 1/4 teaspoon of salt.
What are the primary flavor profiles of this cake?
The cake features sweet ripe persimmons, earthy walnuts, and hints of cinnamon and vanilla.
What kind of oil is suggested for greasing the pan?
Vegetable oil is suggested for greasing the pan.
What is the consistency of the mashed persimmons?
They should be peeled, seeded, and mashed into a pulp to be stirred into the batter.