Posts tagged bundt
Persimmon and Cream Cheese Bundt Cake
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food
Persimmon and Cream Cheese Bundt Cake // Eat Cho Food

Hi, December! You got here real quick. Reuben and I made the innocent mistake of venturing out to the suburbs on Saturday afternoon and quickly realized that literally everyone and their mom in Daly City was out buying their Christmas trees and other holiday goodies because it was December 1st. I don't know if I've just been living in an urban bubble, but I didn't realize that holiday madness is in full swing on the 1st. All we wanted to do was run some errands at the suburban Target because the experience is so much better than the dinky city Targets, plus there are more Chip and JoJo products I can longingly gaze at. I've also been dreaming of draping garland over all the windows in our apartment! Reuben swiftly vetoed the fake stuff covered in glitter from Target, because our apartment is a strictly glitter free zone. Then the parking lot at Home Depot literally looked like hell on earth, so we gave up on the garland mission for the day. Don't worry though! We found a pile of the real deal stuff at the nursery down the street from us! (I could tell that you were worried) I bought enough to drape around 1 single window because, JEEZ, real garland is EXPENSIVE. I definitely got into the wrong profession. Back when I was in high school they did not tell us that in 10 years taking photos of your food and selling tree trimmings linked together would make you a pretty decent living.

In the 3 years that Reuben and I have lived together, we have never had a Christmas tree. Main reason being because we don't really have room for a tree and we have absolutely zero outlets left to plug anything new into. Don't look at our power strips. I think all our other plant babies would be jealous if we moved them around to make room for a temporary woodsy roommate. So this one single garland strung over my mini kitchen island is a huge step up for us in the holiday department! I just got the battery powered twinkly lights too : ) so get ready! Oh! I should decorate our rubber plant with twinkly lights! I'm semi nervous that the next month is going to fly by extremely quickly. I'm doing my best to slow down and savor the holidays. I'm making time to bake all the cookies, work on this year's holiday cake (it's going to be a good one!), listen to the few select Christmas songs I can tolerate, and be extra extra cozy at home. I miiiiiight even be able to convince Reuben to watch Love Actually with me this year!!! I'll let you know if I succeed.

To kick off the next month of holiday baking, I'm sharing this ultra moist and decadent Persimmon Bundt Cake with Cream Cheese Filling. IT. IS. SO. GOOD. The recipe is actually based on Reuben's mom's Apple Cake. I've swapped out the apples with persimmons and added the cream cheese because you can eat all the cream cheese you want this month. I've had it once before when we were in New Jersey and it was amazing! It's one of Reuben's favorite desserts for a reason. When I was testing the recipe, I asked Reuben if he's ever watched his mom make it for him. He said no, because she would either make it early in the morning before he woke up, while is was at school, or the day earlier if he was coming from college. At the moment, I was like "Ah! I wish you had some idea if I was doing this right!". But once the cake was baked and it got Reuben’s seal of approval, I was thinking how magical and appropriate for the season his experience of never actually seeing the cake be made was. Like, how great is it to wake up in the morning with the smell of cinnamon and sugar baking wafting through your house and then realizing you're about to have cake for breakfast?! Or to come home from college for Christmas break and to be greeted by your family a slice of your favorite dessert in the kitchen?! Ugh, my heart. Those kind of memories, especially ones tied to delicious smells, are the ones that stay with you forever and then when you're 31 and don't live close to your parents anymore you ask your baker girlfriend to make you're mom's recipes.

Anyways, I hope you all enjoy the beginning of this magical season and fit in some time to bake some sweet treats for your loved ones! This bundt is a really great place to start : )

Persimmon and Cream Cheese Bundt Cake

bundt materials:

3-4 medium crisp fuyu persimmons
1 cup white sugar
2 eggs
1 cup canola oil
1 1/2 tsp vanilla
3 cups flour
1 tsp salt
1 1/2 tsp baking soda
1/2 cup brown sugar
1 tsp cinnamon

cream cheese filling materials:

8 oz cream cheese - softened to room temperature
1 egg
1/4 white sugar
pinch of salt


  1. Preheat oven to 350 degrees.

  2. Carefully remove the stems from persimmon and cut into 1/2” cubes, skin on. Place cubed persimmons in a large bowl and toss with white sugar. Set aside and allow to sit for 30 minutes.

  3. Make the cream cheese filling. Cream the cream cheese with sugar using the paddle attachment on your standmixer or with handheld beaters. Mix for about 1 minute until smooth. Add in egg and salt. Mix until combined. Set aside.

  4. Whisk together eggs, canola oil, and vanilla in a medium bowl. Combine flour, salt, baking soda, brown sugar, and cinnamon in a large bowl. Give it a quick whisk to combine. Add wet ingredients to dry ingredients and mix together until combine. Mix in persimmons until they are well dispersed in the batter. Batter will be really thick.

  5. Grease a bundt pan with non-stick spray. Pour half of the batter in bundt pan. Scoop cream cheese filling in the center of the batter ring. Add in remaining cake batter. If the batter almost fills your mold, don’t worry. The batter does not dome up too much.

  6. Place in the oven and bake for 75-80 minutes until done. Test for doneness using a clean toothpick or knife.

  7. Allow cake to cool in the pan for 10 minutes. Then invert the cake pan onto a wire rack. Cake should fall out of the bundt mold. Allow to completely cool and then enjoy!

Spiced Pistachio Bundt Cake

The last couple days have been full of starts. Reuben and I have started working out on Sunday mornings. You spit out your water!? That's right. Me. Morning. Exercise. We wake up at 7:30am, drive to the gym because there is always a parking spot out front at 8am, spend an hour sweating, and then treat ourselves to a bagel afterwards. I do it for the bagel... and have you seen the baked goods on here?!

I started a sourdough starter on Sunday night. It's a big sticky ball of goop right now and I'm not sure if I'm doing it right. I have to feed it and keep it alive for the next 5 days before I can bake with it. Then I need to continue feeding it every week! It's like a tamagotchi, but you can eat it. That's morbid. Have you had sourdough pancakes before though?! I haven't. But I find the idea so intriguing. Reuben said that if I can keep this starter alive, then we can get a puppy. Right...

We've started watching Mindhunter on Netflix this weekend. It starts off slow, but it gets so dark and creepy real quick. It's perfect for my dark show loving heart. It's a little too scary for me though. So I try to spend at least 15 minutes looking at puppies or cute babies on my phone before bed. 

I've also finally started working on my Halloween costume, meaning I've ordered things from Amazon. Confession, I sort of really hate Halloween. Sorry. I think Halloween is best reserved for children. I may be ruining Halloween for myself though. I put too much pressure on myself to come up with a creative costume... like the Pop Tart costume of 2015... ugh, I don't want to talk about. I'm also a huge scaredy cat and I don't want to see ghouls or zombies walking around. No fake blood. Please? Then there is the candy. There is always a giant plastic pumpkin or cauldron filled with candy. I ALWAYS eat too much candy, mostly mini Crunch bars or orange Starbursts, and then my belly aches and then I'm grumpy. Does this happen to you? Do you remember being a kid and eating so much candy and never getting sick? What happened to us?! Anyways, I think I have a good costume idea this year. If it pans out, stay tuned for some great Insta-stories!

Oh, right you are here for cake! I love this Fall-y cake. It's perfectly nutty, spiced, moist, and sweet for a quick bite in the morning with a hot cup of coffee or matcha. All the ingredients can be thrown into one big bowl for super easy clean up. I'm all about minimal step recipes and minimal dish washing. Have you seen my kitchen?! I have about 4 square feet of counter space to work with here. You'll also notice that amount of sugar in this cake is somewhat low. If you look at other bundt recipes, you'll see 2 or 3 cups of sugar! Insane! And then they dump a bunch of crazy sugary crap on top. I'm not about to give you all Halloween-candy-induced sugar comas here. The cake is just sweet enough and you actually can taste that there are pistachios in there. You can actually substitute walnuts, pecans, or almonds if you have a different nut preference.

Do you like the bundt pan? It's so mesmerizing! And so architectural, which I like. I was so proud of myself when the cake actually cleanly released from the pan! And so will you when you give this recipe a try! Good luck! Good luck on making a great Halloween costume!

Spiced Pistachio Bundt Cake


2 cups roasted unsalted pistachios

3 cups cake flour

1 cup sugar

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/2 tsp ginger

1/2 tsp baking powder

1/2 tsp baking soda

1 1/2 tsp salt

1/2 cup honey

4 large eggs

1 cup buttermilk

1 1/2 cups vegetable oil

1 tsp vanilla



1 cup powdered sugar + more if desired

1/2 tsp vanilla

1 tbsp water


1. Preheat your oven to 350 degrees. Place pistachios into a food process and pulse until you have a sandy texture with a few small chunks of pistachio. Reserve 2 tbsp of for the topping. Add the remaining pistachios into a large bowl.

2. Add flour, sugar, spices, baking powder, baking soda, and salt into the large bowl of pistachios. Give it a good mix. Add honey, eggs, buttermilk, vegetable oil, and vanilla into the bowl and give it another good mix until everything is fully incorporated.

3. Prepare your bundt pan by spraying with non stick spray. Slowly pour the batter into the pan. Once filled, lift the pan off your work surface about 1-2 inches and then drop. Do this a few time to help get any air bubbles out. Place pan in the oven and bake for 50-55 minutes. Test for doneness by sticking a knife in the cake, if it comes out clean it is done.

4. Allow to cool in the pan for 10 minutes. Then flip the pan over on a wire rack and slowly remove the pan from the cake. Allow to fully cool on the wire rack before applying the glaze, about 45-60 minutes. 

5. Whisk together the powdered sugar, vanilla, and water until smooth. If it's too thin, add more powdered sugar. Carefully pour the glaze over the cooled cake and sprinkle with the 2 tbsp of crushed pistachios.