It’s that time of year when winter fruits are in abundance – in particular, persimmons in our neck of the woods – and nothing seems more welcoming than the smell of spices and baking on a grey and stormy day. With a surfeit of Fuyu persimmons (these are the hard, apple-type) and a rock-hard pear in my fruit bowl, I decided to knock-up a quick and easy cake for Thanksgiving breakfast. I mean, if you can’t eat cake for breakfast on Thanksgiving, when can you?
It filled the house with a delicious sweet wafting scent, and the hungry teen—who is now 16!—soon wolfed down half of it with a cup of tea.
One of the unusual things about this cake is that you rub the fat into the flour, rather than using the usual method of creaming together the butter and sugar first. This makes for a more open, rustic-y texture, in my opinion. And with all that fruit contained within, you can even kid yourself that it’s kind of healthy. I made my version gluten-free using King Arthur gluten-free flour, but you can easily just use regular unbleached flour instead. I hope you like it!