This bundt cake is full of winter spices and is a wonderful way to use fully ripe persimmons. My pick is ripened Hachiya persissons which give it a light, sweet flavore.
Though this cake is gluten free it was adapted from a gluten cake. For those preferring to use gluten all-purpose flour merely substitute it for the full flour amount (2 1/4 cups) or for the gluten-free all-purpose flour and still add the oat flour.
In my experience gluten-free cakes have the most structural integrity if they are allowed to cool fully. I prefer not to use gums in my baking, being able to tell they have been used in the taste and texture. There are no gums in this cake either so letting the cake fully cool is important.
Prep Time 25 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour 30 minutes minutes
*To make Persimmon Puree scoop the flesh from inside 1-2 fully ripe persimmons (I use Hachiya persimmons). Add the flesh to a blender and blend just until pureed.