Persimmon Brown Butter Upside-Down Cake

Persimmons are one of autumn's most underused gifts — brilliant orange, honey-sweet, with a flavor that sits somewhere between apricot, vanilla, and something entirely its own. Fuyu persimmons, the squat, tomato-shaped variety that can be eaten firm, are ideal here: they hold their shape through baking and caramelize against the brown butter in the pan into something almost jammy. The cake itself is warmly spiced and deeply moist. Turn it out while it's still warm and the persimmons will be lacquered and glowing. This is the cake that makes October feel intentional.

Serves 8–10   ·   1 hour 15 minutes

INGREDIENTS

• — For the caramel base —

• 80g (⅓ cup) vegan butter

• 150g (¾ cup) light brown sugar, packed

• Pinch of fine salt

• 3–4 firm Fuyu persimmons, peeled and sliced into 1cm rounds

• — For the cake —

• 180g (1½ cups) all-purpose flour

• 1½ teaspoons baking powder

• ½ teaspoon fine salt

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ¼ teaspoon ground ginger

• 180ml (¾ cup) plant-based milk (oat milk works beautifully)

• 1 teaspoon apple cider vinegar

• 150g (¾ cup) granulated sugar

• 120ml (½ cup) neutral oil

• 1 teaspoon pure vanilla extract

• 2 tablespoons aquafaba

• Optional: substitute 2 large eggs for the aquafaba; use dairy milk and dairy butter if preferred

METHOD

1.  Preheat the oven to 350°F / 175°C. Combine the plant milk and apple cider vinegar in a small bowl and set aside for 5 minutes — it will curdle slightly, creating a plant-based buttermilk that gives the cake lift and tenderness.

2.  Brown the butter: melt the vegan butter in a 9-inch (23cm) round cake pan set directly on the stovetop over medium heat, swirling occasionally, until it foams and the solids turn deep golden and smell nutty — about 5 minutes. Watch carefully. Add the brown sugar and salt and stir until combined. The mixture will be grainy and bubbling. Remove from heat.

3.  Arrange the persimmon slices over the caramel base in a single, slightly overlapping layer, working from the outside in. Set the pan aside.

4.  Whisk together the flour, baking powder, salt, cinnamon, cardamom, and ginger in a large bowl.

5.  In a separate bowl, whisk the granulated sugar, oil, vanilla, and aquafaba until well combined. Add the plant milk mixture and whisk until smooth.

6.  Pour the wet ingredients into the dry and fold gently until just combined — a few streaks of flour are fine. Do not overmix.

7.  Pour the batter carefully over the persimmon layer, smoothing the top. Bake for 40–45 minutes until a skewer inserted in the center comes out clean and the cake is pulling away from the sides of the pan.

8.  Let the cake rest in the pan for exactly 10 minutes — no longer. Run a knife around the edge, place a serving plate firmly on top, and invert in one confident motion. Let the pan sit on top for a minute before lifting it away. The persimmons will be lacquered and amber, the caramel running in rivulets down the sides. Serve warm, with coconut cream or dairy cream alongside