Preheat oven to 350 degrees F. Butter a 9 x 13” baking pan.

Cut persimmons in half, crosswise and use a spoon to scoop out the flesh, discarding the stem and skins. In the bowl of a food processor, process pulp until smooth. Measure 2 cups (save the rest for another use).

Combine pulp, sugar, eggs and vanilla in medium bowl.  In a large bowl, sift flour, baking soda, baking powder, salt, and cinnamon.  Add persimmon mixture, one third at a time. Beat well after each addition. Stir in buttermilk, cream and melted butter.

Pour into a prepared pan and bake until browned and slightly puffed at the edges, about 45 minutes. Serve warm, or rewarm just before serving.

Originally from The Thanksgiving Table by Diane Morgan.