Rich in fiber and vi­ta­mins A and C, th­ese lit­tle gems shine in this delictable, hol­i­day- -wor­thy dessert


Pass the Per­sim­mons They don’t get as much press as cran­ber­ries, but th­ese tasty sea­sonal fruits make a great ad­di­tion to any hol­i­day ta­ble.

Spiced Per­sim­mon Bu ndt Cake w ith Yog u rt Cream

Serves 16 You can eas­ily make this cake gluten- free with all- pur­pose gluten- free flour and gluten- free whole­grain pas­try flour ( try Jovial Foods). For a su­gar- free cake, use a 1: 1 su­gar re­place­ment such as El­lyn­dale Foods Su­gar­less Su­gar or Xlear Lite& Sweet. 1 ¼ cups all- pur­pose or­ganic flour,

plus ex­tra for dust­ing pan 1 large Hachiya per­sim­mon 1 cup or­ganic whole- wheat pas­try flour 2 tsp. ground cin­na­mon 1 ½ tsp. pump­kin pie spice 1 ½ tsp. bak­ing pow­der 1 ½ tsp. bak­ing soda ¼ tsp. coarse salt ¾ cup or­ganic un­salted but­ter ( 1 ½ sticks) 1 ½ cups plus 2 Tbs. or­ganic su­gar, di­vided 3 large eggs 1 tsp. vanilla ex­tract 2 cups whole Greek yo­gurt, di­vided 2 tsp. con­fec­tion­ers’ su­gar

1. Pre­heat oven to 350¡ F. Coat Bundt pan with cook­ing spray; dust with flour.

2. Halve per­sim­mon, and scoop out flesh. Dis­card skin, and purŽe flesh un­til smooth. ( You should have 1 cup.)

3. Whisk to­gether flours, cin­na­mon, pump­kin pie spice, bak­ing pow­der, bak­ing soda, and salt in bowl.

4. Beat but­ter with elec­tric mixer un­til light and fluffy. Grad­u­ally beat in 1 ½ cups su­gar, and con­tinue to beat 1 minute, or un­til mix­ture is fluffy. Beat in eggs one at a time. Beat in vanilla.

5. Re­duce mixer speed to very low, and add half of flour mix­ture. Add half of per­sim­mon purŽe, then re­main­ing flour mix­ture, fol­lowed by re­main­ing per­sim­mon purŽe, and ¼ cup yo­gurt. Trans­fer bat­ter to pre­pared pan, and bake 1 hour, or un­til tooth­pick in­serted in cen­ter of cake comes out clean. Trans­fer cake to wire rack. Cool in pan 15 min­utes. Un­mold, and cool com­pletely. Dust with con­fec­tion­ers’ su­gar.

6. Whisk to­gether re­main­ing 1 ¾ cups yo­gurt and re­main­ing 2 Tbs. su­gar in bowl. Serve cake with yo­gurt cream. Per serv­ing ( 1 slice cake with 2 Tbs. yo­gurt cream): 282 cal; 5g prot; 13g to­tal fat ( 8g sat fat); 38g carb; 63mg chol; 205mg sod; 2g fiber; 23g sug­ars

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