Maple Persimmon Upside-Down Cake with Maple Cream

Name: Maple Persimmon Upside-Down Cake with Maple Cream
Yield: Serves 8-10
Ingredients: 8 tablespoons unsalted butter; 1 cup plus 2 tablespoons real maple syrup (grade B if you can get it, but grade A is fine as long as it's the real thing); 1 1/2 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon fine table salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 large egg at room temperature; 1 large egg yolk at room temperature; 2/3 cups buttermilk; 1/2 cup finely chopped roasted pecans; 2-3 ripe fuyu persimmons, cut into slices parallel to the equator, about 1/4-inch thick; 1 cup heavy whipping cream, well-chilled; 2 tablespoons real maple syrup, well-chilled; 1/8 teaspoon ground cinnamon

Maple Persimmon Upside-Down Cake with Maple Cream was pinched from <a href="http://food52.com/recipes/7695-maple-persimmon-upside-down-cake-with-maple-cream?from_related=1" target="_blank">food52.com.</a>

INGREDIENTS

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8 tablespoons unsalted butter

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1 cup plus 2 tablespoons real maple syrup (grade B if you can get it, but grade A is fine as long as it's the real thing)

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1 1/2 cup all-purpose flour

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1 teaspoon baking powder

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1/2 teaspoon baking soda

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1/2 teaspoon fine table salt

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1/2 teaspoon ground cinnamon

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1/4 teaspoon ground nutmeg

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1 large egg at room temperature

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1 large egg yolk at room temperature

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2/3 cups buttermilk

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1/2 cup finely chopped roasted pecans

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2-3 ripe fuyu persimmons, cut into slices parallel to the equator, about 1/4-inch thick

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1 cup heavy whipping cream, well-chilled

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2 tablespoons real maple syrup, well-chilled

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1/8 teaspoon ground cinnamon

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