Persimmon And Cinnamon Crumb Cake Recipe

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Emeril Lagasse on Food Network


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2 tablespoons dark Karo syrup

4 cups bleached all-purpose flour

1 teaspoon baking powder

1/2 cup firmly packed light brown sugar

1 cup light brown sugar

1/4 teaspoon salt

1/4 cup water

2 tablespoons fresh lemon juice

2 tablespoons milk

1 teaspoon baking soda

3 cups chopped peeled Fuyu persimmons

1 teaspoon plus 2 tablespoons plus 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 1/2 cups buttermilk

1 teaspoon pure vanilla extract

1 1/2 teaspoons ground cinnamon

2 tablespoons cornstarch

3 large eggs

2 cups confectioners' sugar

1/4 cup dark brown sugar

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