sujeongwa persimmon upside-down cake
hello! happy 2026 friends!
it’s been a very long time since i’ve posted a recipe on this blog, but one of my goals this year is to bring her back to life. so many of my recipes are floating around the internet across different platforms, and i really want one dedicated place where they can all live and be easy for you to find. i’ve also realized that referencing a recipe on instagram or tiktok can be a frustrating experience because there are so many distractions when all you really need is a simple, straightforward recipe!
with that said, i’ll keep it short and simple. here’s a sujeongwa persimmon upside down cake i developed for a partnership with oxo. imagine spiced, almost medicinal caramel syrup with softened persimmons sitting atop a moist, luscious olive oil cake dotted with little bits of ginger, jujube dates, and pine nuts.
i want to dedicate this recipe to all the ajumas and soon to be ajumas out there. i say this because of two personal experiences with this cake. one, a friend took a bite and immediately said, “this is a cake an ajuma would love.” and two, i baked it for my mom over the holidays, who is straight up an ajuma, and she loved it.
hope you love it!!
<3 christine
Sujeongwa persimmon upside-down cake
yield: one 9” inch cake
time: 30 min. prep + 45-50 min. active baking time
notes
Recipe
Make the Sujeonggwa Syrup: In a medium saucepan, combine the persimmons, ginger, jujubes, cinnamon sticks, sugar, and water. The liquid should fully submerge the fruit and aromatics. Bring to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer for 8 to 10 minutes, until the liquid reduces by about half and turns a light amber color, similar to honey. The persimmons should soften slightly but remain intact. Remove from heat.
Oven and pan prep: While the syrup is developing, oil a 9-inch round cake pan generously. Line the bottom with a 9-inch parchment round. Cut a 29-inch strip of parchment and line the sides of the pan. Preheat the oven to 350°F.
Assemble the Persimmon Layer: Using a slotted spoon, carefully remove the persimmon slices from the syrup and arrange them in an even, overlapping layer on the bottom of the prepared pan. Set the remaining syrup aside to cool slightly.
Make the Cake Batter: In the bowl of a stand mixer or using a hand mixer, whisk the eggs and sugar on medium-high speed until pale yellow and slightly thickened. Add the orange zest, then mix in the milk and orange juice until combined. With the mixer running on low, slowly stream in the olive oil, mixing until fully emulsified. In a separate large bowl, whisk together all the dry ingredients. Fold them into the wet mixture in three additions, mixing gently just until no dry streaks remain. Remove the ginger and jujube dates from the syrup, chop them into smaller pieces, and fold them into the batter along with the toasted pine nuts.
Assemble and Bake: Spoon 4 to 5 tablespoons of the cooled sujeonggwa syrup evenly over the persimmon layer. Gently pour the batter over the fruit and smooth the top. Bake for 45 to 50 minutes, until a chopstick or skewer inserted into the center comes out clean or with a few moist crumbs.
Cool, Unmold, and Serve: Remove the cake from the oven and let it rest in the pan for 15 minutes. Run a knife carefully around the edges, then invert onto a serving platter. Brush the top generously with additional sujeonggwa syrup. Serve warm or at room temperature with vanilla ice cream or softly whipped cream.
ingredients
Sujeonggwa Caramel Syrup
3 to 4 Fuyu persimmons, peeled and sliced into 1/4-inch rounds
(Choose persimmons that are just on the edge of ripening. They should spring back when gently squeezed, not dent or collapse)
About 80g fresh ginger, peeled and cut into large chunks
1 cup sliced dried jujube dates
2 cinnamon sticks
1 1/2 cups granulated sugar
1 1/2 cups water
Cake Batter
Dry Ingredients
1 1/3 cups (185 g) all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
+
Wet Ingredients
1 cup (200 g) granulated sugar
3 large eggs
Zest of 1 orange
1/2 cup (120 ml) whole milk
1/3 cup (80 ml) fresh orange juice
3/4 cup (180 ml) fruity extra-virgin olive oil
Fold-Ins
Reserved ginger and jujube dates from the syrup, finely chopped
1/3 cup toasted pine nuts
special equipment
9-inch round cake pan, electric mixer with whisk attachment, medium saucepan, slotted spoon, parchment paper, citrus zester
grocery store list
Produce
Fuyu persimmons, fresh ginger, orange
Dried Fruit and Nuts
Dried jujube dates, pine nuts
Dairy
Unsalted butter, eggs, whole milk, heavy whipping cream
