Home Cooking


persimmon cake deflation


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persimmon cake deflation

oakjoan | Nov 7, 2005 01:33 AM

I've been trying out various Thanksgiving desserts for the past couple of years because that's what I bring to my sister's Tgiving.

I saw some perfect persimmons at Berkeley Bowl the other day and decided to make a test cake. The recipe called for 3/4 cup butter. I had sprung for that big block of Plugra butter which has no measurements printed on the label. I didn't fancy squishing butter into a measuring cup, so I eyeballed it and added a little extra just in case....WELL

The cake didn't ever rise very much while baking. I pulled out the rack and tested the cake and the knife came out with some goo attached. Closed the door and baked for another 5 min. Took it out and now it had falled a little. I figured it was just settling.

About an hour later I looked at it again. It was now less than 2 inches tall....closer to 1 and 1/2 inches. I unmolded it from the springform pan and part of the top stuck to the pan. There was a residue of oil on the bottom of the pan and the whole cake top was also covered in oil. It tastes excellent and even the texture isn't bad if you think of it as one of those English "puddings".

So can too much butter do this? Any ideas?

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