Recipe

Step 1: Preheat the oven to 350° F.

Step 2: Prepare a 10- inch round cake pan by lightly buttering the inside surfaces, lining the bottom with parchment paper, and buttering the parchment. Cook 4 tablespoons butter (1/2 stick) in a small saucepan over high heat for a few minutes, swirling the pan, until the butter browns and smells nutty.

Set aside to cool.

Step 3: Scoop the ripe flesh from the persimmons, and purée in a blender until smooth. Measure out 1 cup purée.

Step 4: Whisk together flour, baking soda, baking powder, the spices, and salt in a small bowl, and set aside.

Step 5: In another bowl, combine the purée, ¼ cup cream, vanilla, and cooled browned butter. Paddle the remaining 1 1/2 cups butter and the sugar in the bowl of a stand mixer at medium- high for 3 minutes, until light and fluffy. Add eggs one at a time, scraping down the sides of the bowl after each egg. Decrease the paddle speed to low. Alternately add the fl our mixture and persimmon- purée mixture to the bowl, in three additions, beginning and ending with the flour mixture.

Evenly spread the batter into the prepared pan. Bake for about 1 hour, until cake feels springy to the touch. Whip the remaining ¾  cup cream and the crème fraîche to soft peaks. Cut six slices from the cake (the cake will yield ten to twelve servings), and place on six dessert plates. Dollop with whipped crème fraîche, and scatter the candied pecans over the cake and around the plate.