SPICED PERSIMMON BUNDT CAKE

Preheat your oven to 375F. Combine butter, sugar and eggs in a Kitchen Aid Mixer using the paddle attachment. Cream until light and fluffy, on medium speed.

Add the egg and extract to the bowl and combine. Scrape down the sides of the bowl as needed. (Pro Tip: Alternatively, mix by hand in a large mixing bowl with a wire whisk.)

In a separate bowl, combine all the dry ingredients; flour, baking powder, salt, cinnamon. Add the dry ingredients into the wet ingredients a little at a time and gently fold in to mix, just till moistened.

Add in the fuyu persimmons, walnuts, hachiya persimmons and milk. Mix on low speed until all ingredients are evenly incorporated.

Fill each lightly sprayed bundt mold 3/4 full and smooth top with an offset spatula. On a sheet tray, place on the center rack of your oven to bake until an inserted toothpick or skewer comes out clean, approximately 30-40 mins.

Let cool for 10-15 mins. Carefully invert bundt pan to unmold, then glaze with cream cheese icing.

Bake filled ramekins on preheated baking sheet, for aprx 6-8 mins at 450F degrees.

Carefully remove from oven. The center will be quite soft. Let cake cool for 1 min.

Cover with your dessert plate & quickly but carefully invert. Let cake sit inverted in its ramekin for 10 secs or so before unmolding them.

Slice & fan strawberries for garnish. Dust tops of generously with powder sugar & serve immediately.