Low-Sugar Whole Wheat and Oatmeal Spice Cake with Fuyu Persimmons
(Makes about 9 small servings, recipe created by Kalyn with inspiration from Garden Harvest Cake, inspired by Garden Harvest Cake.
Ingredients:
1 cup white whole wheat flour
1/2 cup oatmeal crumbs or rolled oats (oatmeal crumbs that have been buzzed in the food processor will give a finer crumb to the cake)
3/4 cup Stevia-in-the-Raw Granulated Sweetener or Splenda (or use sugar if you don't care about having a low-sugar cake)
2 T brown sugar (or use 2 T more sweetener if you want even less sugar)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves (cloves are a strong flavor, some people may prefer to leave out)
1 1/2 tsp. baking soda
1/4 tsp. salt
2 cups grated Fuyu persimmon (about 5-6 persimmons)
1/2 cup chopped pecans
2 eggs, beaten
1/4 cup canola oil
1/4 cup buttermilk
1 T vanilla
Instructions:
Preheat oven to 350F/175C. Spray a 9" x 9" cake pan with non-stick spray. (You could probably use a round cake pan for this recipe as well.)
In a large bowl, combine flour, oatmeal crumbs, sweetener, brown sugar (or more sweetener), cinnamon, nutmeg, cloves, baking soda, and salt.
Peel persimmons and grate using a food processor or hand grater until you have two cups of grated persimmon, then stir the persimmon into the dry ingredients until it's evenly distributed in the mixture. Measure 1/2 cup pecans and chop with a chef's knife, then stir pecans into the dry ingredient mixture.
In a large bowl, combine flour, oatmeal crumbs, sweetener, brown sugar (or more sweetener), cinnamon, nutmeg, cloves, baking soda, and salt.
Peel persimmons and grate using a food processor or hand grater until you have two cups of grated persimmon, then stir the persimmon into the dry ingredients until it's evenly distributed in the mixture. Measure 1/2 cup pecans and chop with a chef's knife, then stir pecans into the dry ingredient mixture.
Whisk together eggs, canola oil, buttermilk, and vanilla until well combined, then pour the wet ingredients into the dry ingredients and stir together. Pour the batter into cake pan and press down with a spoon so the surface is even.
Bake cake about 35 minutes, or until the top is firm and springs back when touched, and a toothpick inserted into the cake comes out clean.
Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.
Bake cake about 35 minutes, or until the top is firm and springs back when touched, and a toothpick inserted into the cake comes out clean.
Serve warm or cold. Can be served with regular or low-sugar whipped cream, ice cream, frozen yogurt, or even Greek yogurt.
This printable recipe from KalynsKitchen.com.
