Maple Persimmon Upside-Down Cake With Maple Cream

By Food52
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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 cups 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

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