- 1 1/2 cups buttermilk
- 1 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups persimmon pulp
- 2 cups white sugar
- 2 eggs, well beaten
- 1/4 cup heavy whipping cream
- 1/4 cup butter, melted
- Preheat oven to 325 degrees F (165 degrees C).
- Combine buttermilk and baking soda together in a bowl.
- Combine flour, baking powder, cinnamon, and salt in a separate bowl.
- Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9×13-inch baking pan.
- Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.