Ingredients: topping: 1/3 loving loving cup butter 1/3 loving loving cup calorie-free dark-brown sugar one tablespoon cognac 1-2 fuyu persimmons, sliced into 1/4 inch thick slices cake: one 1/2 cups flour* one loving loving cup sugar 1/3 loving loving cup butter, at room temperature 2 eggs, at room temperature 2 tablespoons cognac 1/2 loving loving cup pureed fuyu persimmon (about 2 persimmons) 1/2 teaspoon allspice 2 teaspoons baking powder pinch sea salt Directions: Preheat oven to 350. Butter or spray (with cooking spray amongst flour) a 9-10 inch springform pan. For the topping: Arrange persimmon slices on the bottom of the pan. Set aside. In a pocket-size saucepan, melt as good as stir together butter, dark-brown sugar, as good as cognac. Cook over depression rut virtually v minutes or until it thickens slightly. Stir thoroughly to combine. Pour over the persimmons. Set aside. For the cake: Cream together the softened butter as good as carbohydrate inw...