Whole-wheat flour and wheat germ are in both the cake and the topping of this heart-healthy dessert. If persimmons aren't available, use plums instead. Source: Diabetic Living Magazine

Diabetic Living Magazine


Streusel Topping
Persimmon Cake


Instructions Checklist
  • To prepare Streusel Topping: In a small bowl, combine sugar, all-purpose flour, whole wheat pastry flour, wheat germ, and pumpkin pie spice. Stir in butter.

  • To prepare Persimmon Cake: Preheat oven to 350 degrees F. Lightly coat a 13x9x2-inch baking pan with nonstick cooking spray; set pan aside. In a medium bowl, combine all-purpose flour, whole-wheat pastry flour, wheat germ, baking powder, pumpkin pie spice or apple pie spice, and salt; set aside.

  • In a large bowl, combine sugar and oil; beat with an electric mixer on medium speed until combined. Add egg and vanilla to sugar mixture; beat on medium speed about 1 minute or until creamy, scraping side of bowl occasionally. Stir in milk. Using a wooden spoon, stir flour mixture into egg mixture. Pour batter into the prepared pan. Arrange chopped persimmons or plums over batter. Sprinkle Streusel Topping over fruit.

  • Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Serve warm or cool, cut into squares, with dessert topping, if desired.


Tip: Leaving the peel on the persimmons or plums adds fiber to this luscious coffee cake.

Nutrition Facts

148 calories; 4.6 g total fat; 0.9 g saturated fat; 2 mg cholesterol; 69 mg sodium. 76 mg potassium; 24.8 g carbohydrates; 1.5 g fiber; 10 g sugar; 2.6 g protein; 577 IU vitamin a iu; 2 mg vitamin c; 29 mcg folate; 25 mg calcium; 1 mg iron; 10 mg magnesium;