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There are a lot of ingredients to this recipe so be sure to keep them organized. The heavy cream and butter will need to be room temperature so be sure to have those set out right away.

Let's Get Started…

The Ingredients To Gather:

For The Persimmon Cake

• 2 persimmons, caps removed
• 1/2 cup whole or skim milk
• 3 1/2 cups flour
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3/4 cup packed light brown sugar
• 4 eggs
• 1 teaspoon vanilla extract

For The Brown Butter Icing

• 6 ounces unsalted brown butter
• 8 ounces unsalted butter, softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

For The Salted Creme Fraiche Caramel

• 1/2 Cup Heavy Cream, at room temperature
• 1/3 Cup Granulated Sugar
• 1/3 Cup Brown Sugar, packed
• 1/4 Cup Butter, at room temperature
• 2 Tablespoons Water
• 1/2 Teaspoon Salt

The Step By Step Directions To Follow:

1. For the persimmon cake, preheat the oven to 350 F degrees. Puree the persimmons and milk together in a blender or food processor until smooth.
2. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, and ginger.
3. Cream together the butter, granulated sugar and brown sugar in a mixer at medium speed until smooth. Add the eggs, beating well after each addition, add the persimmon mixture and vanilla extract, add the flour mixture, and mix until just combined.
4. Evenly distribute the batter between two well-greased and lightly floured 8-inch cake pans. Place the pans in the oven and bake about 25 to 35 minutes. Remove the cakes from the pans and allow to completely cool.
5. While the cake is baking, make the caramel. In a small saucepan mix together the water and the granulated sugar. Bring to a boil over medium-low heat and continue boiling until the mixture turns a light caramel color, stirring once every four minutes.
6. Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar. Be careful as the mixture will spit and hiss a bit. If the sugar begins to clump up when you're stirring, stir for about 30 seconds and then put the pot back on the heat. Bring it back to a boil again over medium-low heat and once it is boiling stir until the sugar chunk dissolves and the mixture is smooth. Once it smooths out, stir it every two minutes and allow the mixture to simmer for 3 minutes to thicken slightly. Remove from the stovetop and stir in the salt. Allow to cool to room temperature.
7. For the brown butter icing, beat the brown and regular butter at medium high speed with the paddle attachment for 2 minutes. Turn off the mixer, switch to whisk attachment, and then continue beating the mixture at medium high speed for an additional 3 minutes, or until the butter becomes very pale and fluffy and has doubled its original volume. Add the powdered sugar and vanilla extract and beat at medium high speed until very light and fluffy, about 2 minutes more.
8. To assemble the cake, cut the two layers in half horizontally with a sharp bread knife so that you now have 4 thin cake layers. Lightly spread the brown butter buttercream between each layer and up the sides, then on top of the finished cake. Pour the caramel sauce over the cake, making sure to place a dish under the cake to catch any extra caramel sauce that spills over the sides.

Finished!

Let Us Know How It Turned Out & How You Liked That Salted Caramel Sauce That Was Drizzled On Top.

Happy Baking & Enjoy Ya'll!

Article & Photo Source: Adventures In Cooking