Oatmeal Spice Cake with Persimmon

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 2 cups old fashioned oats
• 3/4 cup buttermilk, at room temperature
• Ingredients for Persimmon Frosting:
• 4 tablespoons unsalted butter, softened
• 4 ounces cream cheese, softened
• 2 cups powdered sugar
• 2 ripe persimmons, peeled and mashed

Directions

1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the oats, flour, baking soda, baking powder, nutmeg, cinnamon and salt. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and brown sugar until light and fluffy. Add in the eggs one at a time, beating well after each addition. Beat in the mashed persimmons and vanilla extract until combined. With the mixer on low speed, add in the dry ingredients in two batches until just combined. Do not overmix!
4. Pour batter into prepared pan and bake for 30-35 minutes or until a toothpick inserted into center comes out clean. Allow cake to cool completely before frosting with Persimmon Frosting (recipe below).
5. Persimmon Frosting:
6. In a medium bowl, beat together cream cheese and butter until smooth and creamy. Gradually add in powdered sugar 1/2 cup at a time until fully incorporated into mixture (mixture will be thick).
7. Slowly add but