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This Persimmon Crumble Cake is the perfect keke (cake) drizzled with kahitete (custard) or kirīmi tāwhiuwhiu (whipped cream). With a good kick of rēmana (lemon) this flavoursome beauty will be a regular you will come back to again and again.

A slice of Persimmon Crumble Cake is on a a ruffled ceramic plate. It has a cake layer, chunks of persimmon and a crumble topping. There is a persimmon in the background.

I love a keke (cake) recipe that doubles as a purini (pudding) and this one is just that. If āporo makimaki (persimmons) are not in season, swap them for the same amount of āporo (apples) or pea (pears). I just know you will love this recipe e te whānau (family) so let's get baking!

More keke (cake) recipes:

Are you wanting a keke rēmana (lemon cake) with a bit of pizazz? Then you must try my Lemon Syrup Bundt Cake - it is a true beauty. Or does a sponge sound more appealing, then take a look at my Pistachio and Blueberry Sponge! 🫐 🍋

Videography and photography taken by Sarah Henderson.

INGREDIENT TIPS FOR THIS PERSIMMON CRUMBLE CAKE:

A wooden board sits on a wooden table. Vintage bowls and jars have ingredients in them. There is butter, spices, vanilla, eggs, flour and milk all in view. A glass with an orange candle burns next to the board and a glass vase with peach flowers in it is next to the candle.

Lemons: Rēmana (lemons) are delicious in this keke (cake) but can be swapped for the same amount of ārani (oranges) too.
Butter: Use salted or unsalted pata (butter).
Flour: High grade or plain flour in this recipe so use what you have.
Oats: I use rolled oats in this recipe but wholegrain will work too.
White Chocolate: This is added to the crumble for a creamy note but can be omitted.

EXPERT ADVICE:

Rubbing the kiri rēmana (lemon zest) in to the huka (sugar) releases the oils in the zest and intensifies the flavour in the cake so don't skip this step.

Take the time to whip the pata (butter) and huka (sugars) for the specified time. This will ensure a nice rise to the cake and give the sugar time to dissolve into the butter.

If you don't have persimmons or prefer apples or pears, swap them out for the same amount. So have a play with the recipe and see what you come up with.

STEP BY STEP INSTRUCTIONS FOR THE PERSIMMON CRUMBLE CAKE:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

The sugar and mandarin zest is being rubbed together with two hands, the action shows the sugar being rubbed and dropping in to the glass bowl.

1. Preheat the Oven:

Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting. Grease with pata (butter) and line the base and the sides with baking paper.

2. Make the Lemon Sugar:

Add the huka hāura (brown sugar) and huka one (caster sugar) in to a large bowl. Finely grate in the kiri rēmana (lemon zest).

Then using your hands, rub the zest in to the huka (sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus. This step really develops the citrus flavour in the keke (cake).

A glass vintage bowl is on a round wooden board on a grey tablecloth. Butter and sugar is being whipped with a white hand mixer.

3. Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture). Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.

Then remove ⅓ C of this pata tāwhiuwhiu (whipped butter) and leave it aside for the crumble layer.

Add a hēki (egg) at a time to the remaining butter mix, whipping for 20 seconds after each addition.

A glass vintage bowl sits on a grey stone bench. In the bowl is sifted dry ingredients that are a mountain shape. Behind the bowl is another vintage bowl on a wooden board with a spatula in it. A white metal vase is next to it and a bunch of yellow bananas and a peach candle are in the background.

4. Sift in the Dry Ingredients:

Sift in the puehu parāoa noa (plain flour), pēkana houra (baking soda) and pēkana paura (baking powder). Pour in the miraka (milk).

Whētuihia (fold it together).

Once combined, add the ranunga (mixture) in to the prepared cake tin and leave it to the side.

A wooden board sits on a green tablecloth. On the board is chunks of fresh persimmons. Naomi is cutting some more.

5. Prepare the Persimmons:

Cut the āporo makimaki (persimmons) in to small cubes. Add them to a bowl with the wai rēmana (lemon juice), huka hāura (brown sugar) and hinamona (cinnamon).

Whakaranuhia (mix to combine) and leave to the side.

6. Prepare the Crumble Topping:

Add the reserved whipped butter mixture, ōti (oats), puehu parāoa (flour) and tiakerete mā (white chocolate) in to a small bowl. Then rub it together with your hands until a crumble forms.

Cubed persimmons are being added on to a cake batter in a rose pink cake tin.

7. Layer the Persimmon Crumble Cake:

Add the āporo makimaki (persimmons) but reserve the marinading juice for adding to the baked cake.

Ruia te kongakonga ki runga (sprinkle over the crumble).

A persimmon crumble cake has been baked and is sitting on a wooden board. Persimmons are sitting behind it and a large bouquet of flowers are the left hand corner.

8. Bake the Persimmon Crumble Cake:

Bake in the oven for 1 hour - 1 hour 10 minutes. Remove from the oven and drizzle over the reserved persimmon and lemon juice over the hot cake.

Allow it to cool in the tin for 15 minutes before transferring (upright) on to a cooling rack.

Serve with runny kahitete (custard) or kirīmi (cream).

A slice of Persimmon Crumble Cake is on a a ruffled ceramic plate. It has a cake layer, chunks of persimmon and a crumble topping. Naomi is using a fork to take some of the cake. There is a persimmon in the background.

9. Store the Persimmon Crumble Cake:

This will keep well in a sealed container for up to 4 - 5 days in the cupboard but I am positive that it will not last long.

It is delicious eaten warm or cold, kei a koe the tikanga (it is up to you).

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

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Persimmon Crumble Cake - Keke Kongakonga Āporo Makimaki

This delicious Persimmon Crumble Cake is a simple one layer cake that is made up a lemon butter cake, it is topped with fresh persimmons and a delicious crumble topping.

Course Baking

Cuisine Cake

Keyword apple crumble cake, crumble cake recipe, persimmon cake, persimmon cake nz, persimmon crumble cake

Prep Time 40

Cook Time 1 10

Total Time 1 50

Servings 19 cm single layer cake

Equipment

1 x 19 cm or 20 cm cake tin

Ingredients

The Lemon Cake - Te Keke Rēmana

⅔ C (130 g) huka hāura (brown sugar)
½ C (110 g) huka one (caster sugar)
Kiri rēmana pīrahirahi (finely grated lemon zest, of 2 lemons)
200 g pata kūteretere (softened butter)
¼ teaspoon tote (salt, fine)
2 teaspoon (10 ml) wanira (vanilla)
2 hēki āhua nui (medium eggs, size 7)
1 ¼ (185 g) puehu parāoa noa (plain flour)
¼ teaspoon pēkana houra (baking soda)
1 teaspoon pēkana paura (baking powder)
¾ C (185 ml) miraka (milk, room temperature)

The Crumble - Te Kongakonga

⅓ C reserved whipped butter mixture
½ C (50 g) ōti (oats)
⅓ C (50 g) puehu parāoa noa (plain flour)
60 g tiakarete mā kua tapahia (chopped white chocolate, optional)

The Persimmons - Ngā Āporo Makimaki

1 ¼ āporo makimaki (persimmons)
¼ C (60 ml) wai rēmana (lemon juice)
2 tablespoon huka hāura (brown sugar)
½ teaspoon hinamona (cinnamon)

Instructions

Preheat the Oven:

Preheat the oven to 170 °C, bake setting or 160 °C fan bake setting.
Grease with pata (butter) and line the base and the sides with baking paper.

Make the Lemon Sugar:

Add the huka hāura (brown sugar) and huka one (caster sugar) in to a large bowl.
Finely grate in the kiri rēmana (lemon zest).
Using your hands, rub the zest in to the huka (sugar) until fragrant and all of the huka (sugar) has been kissed by the citrus.
This step really develops the citrus flavour in the keke (cake).

Whip the Butter and Sugar:

Add the pata kūteretere (softened butter), wanira (vanilla) and tote (salt) to the ranunga huka (sugar mixture).
Whip it on high speed for 4-5 minutes until light and fluffy in colour and texture.
Remove ⅓ C of this pata tāwhiuwhiu (whipped butter) and leave it aside for the crumble layer.
Add a hēki (egg) at a time to the remaining butter mix, whipping for 20 seconds after each addition.

Sift in the Dry Ingredients:

Sift in the puehu parāoa noa (plain flour), pēkana houra (baking soda) and pēkana paura (baking powder).
Add the miraka (milk). Whētuihia (fold it together).
Once combined, add the ranunga (mixture) in to the prepared cake tin and leave it to the side.

Prepare the Persimmons:

Cut the āporo makimaki (persimmons) in to small cubes.
Add them to a bowl with the wai rēmana (lemon juice), huka hāura (brown sugar) and hinamona (cinnamon).
Whakaranuhia (mix to combine) and leave to the side.

Prepare the Crumble Topping:

Add the reserved whipped butter mixture, ōti (oats), puehu parāoa (flour) and tiakerete mā (white chocolate) in to a small bowl.
Rub it together with your hands until a crumble forms.

Layer the Persimmon Crumble Cake:

Add the āporo makimaki (persimmons) but reserve the marinading juice for adding to the baked cake.
Ruia te kongakonga ki runga (sprinkle over the crumble).

Bake the Persimmon Crumble Cake:

Bake in the oven for 1 hour - 1 hour 10 minutes.
Remove from the oven and drizzle over the reserved persimmon and lemon juice over the hot cake. Allow it to cool in the tin for 15 minutes before transferring (upright) on to a cooling rack.
Serve with runny kahitete (custard) or kirīmi (cream).

Store the Persimmon Crumble Cake:

This will keep well in a sealed container for up to 4 - 5 days in the cupboard but I am positive that it will not last long. It is delicious eaten warm or cold, kei a koe the tikanga (it is up to you).