Yeast Cake with Persimmons
Prep time
Cook time
Total time
Serves: 12
  • 6 tablespoons butter, melted
  • 1 cup milk
  • 3 to 4 tablespoons sugar
  • 1 cube of fresh yeast (42 grams of fresh yeast) or 14 grams of dry yeast
  • 3 ½ cups flour
  • ½ teaspoon salt
  • zest of a lemon
  • 1 egg
  • 2 to 3 persimmons
  1. Preheat the oven to 350°F.
  2. Warm the milk and sugar over a low heat. When slightly warmer than room temperature, crumble the yeast in and let dissolve, stirring slowly. Remove from the heat. Mix the flour, salt, and lemon zest in a bowl. Add in the warm yeast mixture, the melted butter, and the egg. Knead until smooth. Cover and let rise for 30 minutes in a warm place.
  3. Grease a small baking sheet with butter. Cut the persimmons into thin slices. Place the dough on the baking sheet and push so it spreads, until it reaches the edges. The cake should be about 1-inch thick. Cover and let rise another 20 minutes. Place fruit on dough overlapping. Bake 30 minutes until crust is golden brown. Sprinkle with sugar then let cool.
Recipe by Big Girls Small Kitchen at