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PERSIMMON AND CINNAMON CRUMB CAKE

1 teaspoon plus 2 tablespoons plus 3/4 cup unsalted butter, room temperature
1/4 cup dark brown sugar
3 cups chopped peeled Fuyu persimmons
2 tablespoons fresh lemon juice
2 tablespoons cornstarch
1/4 cup water
1 cup light brown sugar
3 large eggs
4 cups bleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 cup firmly packed light brown sugar
2 cups confectioners' sugar
2 tablespoons dark Karo syrup
2 tablespoons milk

Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch
rectangle pan with 1 teaspoon of the butter.

In a medium-size nonreactive saucepan, melt 2 tablespoons of the
butter. Add the brown sugar, persimmons, and the lemon juice. Saut
the mixture for 2 to 3 minutes, or until softened. In a small bowl,
dissolve the cornstarch in the water. Add to the persimmon mixture
and cook, stirring, until it thickens, about 2 minutes. Remove from
the heat let cool completely. In a large mixing bowl, cream 1/4
pound (1 stick) of the butter and the light brown sugar with an
electric mixer. Add the eggs 1 at a time, beating well after each
addition. Into a medium-size mixing bowl, sift 3 1/2 cups of the
flour, the baking powder, baking soda, 1 teaspoon of the cinnamon,
and the salt. Add the flour mixture, buttermilk, and vanilla to
the butter mixture and beat with the electric mixer until everything
is incorporated. In another medium-size mixing bowl, combine the
remaining 1/4 cup (1/2 stick) butter, the remaining 1/2 cup flour,
the remaining 1/2 cup brown sugar, and the remaining 1/4 teaspoon
cinnamon. Using your hands, combine the mixture until it resembles
fine crumbs. Spread half of the batter in the prepared pan. Spread
the persimmon mixture over the batter. Drop heaping spoonfuls of
the remaining batter over the persimmon mixture, about 1-inch apart.
Sprinkle the crumb mixture evenly over the surface. Put the cake
pan on a baking sheet and bake until golden brown, about 30 to 35
minutes. Remove from the oven and let cool slightly. In a medium-size
mixing bowl, whisk together the confectioners' sugar, dark Karo,
and milk until smooth. Drizzle the frosting over the top of the
coffee cake. Cut into slices and serve warm. Yield: 10-inch cake:
12 servings

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