Persimmon Mini Bundt Cakes

For my brother's Christmas Eve goose dinner, I wanted to make something a little more festive than just Persimmon Muffins. So I baked the other half of the batter into mini bundt cakes. Dusted with powdered sugar for a wintery effect.

Why yes, this is the exact same recipe as the persimmon muffins. :P Search engine optimization, yo! Plus, quickie post!



Persimmon Mini Bundt Cakes
adapted from my recipe for Persimmon Bread

for 2 dozen mini bundt cakes, you'll need:
3 very ripe hachiya persimmons or 6 very ripe fuyu persimmons
2 cups whole wheat or regular flour
3/4 cup white sugar
1/2 cup brown sugar
2 tsp cinnamon
1 tsp ginger
2 tsp baking soda
1/2 tsp salt
1/2 cup butter, softened at room temperature
3 eggs
1 tsp vanilla
1/2 cup yogurt
Powdered sugar for sprinkling on top.

Preheat oven to 350 degrees.

Gently peel 3 very ripe hachiya persimmons. These are the pointy round kind. If you have the squat fuyu persimmons, you can use those too, but double up to 6 of them since they're smaller.


The persimmons can be a bit fibrous, so puree them a bit with the hand mixer.


Mix 2 cups whole wheat flour, 3/4 cup sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, 2 tsp baking soda, 1/2 tsp salt, 1/2 cup butter, 3 eggs, and 1 tsp vanilla.



Beat until mixed.



Gently fold 1/2 cup yogurt.



Pour into a mini bundt pan or muffin tin.

Bake at 350 degrees for about 20 minutes to half an hour.



Let the mini bundt cakes cool a bit before overturning them.



Dust with powdered sugar on top.



So pretty!



Enjoy!


My other sweet bread recipes:
Banana Bread
Blueberry Muffins 
Cinnamon Rolls
Mango Bread
Pumpkin Cinnamon Rolls with Cranberry/Pumpkin Butter/Walnut Filling and Maple Icing
Strawberry Banana Bread
Taro Dinner Rolls

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