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


Recipe Summary test

25 mins
1 hr 5 mins


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

1 square
148 calories; protein 2.6g; carbohydrates 24.8g; dietary fiber 1.5g; sugars 9.8g; fat 4.6g; saturated fat 0.9g; cholesterol 1.9mg; vitamin a iu 577.1IU; vitamin c 1.8mg; folate 28.6mcg; calcium 25.1mg; iron 0.7mg; magnesium 9.8mg; potassium 76.3mg; sodium 69.1mg.

1 1/2 other carbohydrate, 1/2 fat