Persimmon Spice Cake

The first persimmons usually make their appearance around Halloween, right when I’m starting to feel festive and craving wintery spices, and this is always the first thing I make. When I ran this at Rustic Canyon, I called it a steamed cake, even though it really wasn’t; because of its soft, gooey texture, I didn’t know how else to describe it. It’s important to use ridiculously soft Hachiya persimmons for this cake. The harder Fuyu persimmons will just not work. If for some reason you find