Persimmon Apple Cake

By á-29897

Makes 6 servings. Per serving: 260 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 63g Carbohydrate; 0mg Cholesterol; 444mg Sodium; 5g Fiber. Weight Watchers: 4 Points.

Ingredients

• Fruit:
• 3/4 cup ripe persimmon pulp
• 1 large apple
• 1/8 cup agave nectar
• 1/8 cup water
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• Cake:
• 1 1/2 cups white whole wheat flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup water
• 1/4 cup orange juice
• 1/2 cup agave nectar
• 1 tablespoon cider vinegar
• 1/2 teaspoon vanilla extract
• 1/4 cup soy yogurt or apple sauce

Preparation

Step 1

Preheat oven to 350F. Oil a 8- or 9-inch baking dish or cake pan. (I used a round silicone cake pan.) Remove the skin from the persimmons along with any seeds. Mash pulp and measure. Peel the apple and chop into 1/2-inch cubes.
Place the apple into a saucepan along with the 1/8 cup agave nectar, water, cinnamon, and ginger. Cook over medium-low heat, stirring, until the apple softens, about 10 minutes. Add the persimmon and set aside.
In a large bowl, combine the flour, baking soda, salt, and cinnamon. In a large measuring cup or small bowl, mix together the water, orange juice, 1/2 cup agave nectar, cider vinegar, and vanilla. Make a well in the center of the dry ingredients and add the wet ones along with the soy yogurt or apple sauce. Stir until well-moistened. Fold in apple mixture.
Pour into the prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle comes out clean. Cool in the pan for at least 15 minutes before removing from pan. Sprinkle with powdered sugar before serving, if desired.
Preparation time: 20 minute(s) | Cooking time: 50 minute(s)