We have a prolific loquat tree in our front yard which we inherited when we bought the house. For the first few years we did not know what the fruit was. After some online research, we discovered it was a Loquat or sometimes known as a Chinese/Japanese plum or “pipa” (枇杷) according to Wikipedia.
Our fruit ripens in May/June and we cut off the fruit bunches, keeping the fruit on the branch. By keeping the fruit on the branch, you can keep the fruit in the refrigerator for longer (up to several weeks). If you pick the loquat off the branch, the fruit begins to brown at the break.
Our fruit is large, very sweet, and according to the various people who steal them from our tree, we have the best loquats in the area. If you pick the fruit early, it can have a very sharp acidity. At maximum ripeness, the acidity all but disappears. Peeling the skin and taking out the seed is a fairly labor intensive process, but necessary. After you pick all the fruit, the tree should be trimmed back in the summer to prepare for the next season. The tree is evergreen in our area.
For more history on this tree: Click here.
The loquat is low in saturated fat and sodium, and is high in vitamin A, dietary fiber, potassium, and manganese. Every year we dry loquats to save them and they make a very delicious dried fruit. We had a surfeit of loquats this year, so I looked up loquat recipes. I found a loquat cobbler-cake recipe at this blog which was delicious. The cake was moist and very buttery and complements the loquats. Next season I’ll try to see if I can reduce the amount of butter used in the cake. I discovered that slightly tart and not overly ripe loquats impart the best flavor for baking. I eliminated the caramel process from the original recipe and just used some caramel syrup from Torani because I felt our loquats didn’t really need the extra-sweet boost.
Recipe: Loquat Cobbler-Cake
Summary: A moist coffee-cake like upside-down cake
- Ingredients for a 9X13 pan:
- 3 Tbsp of Torani Caramel Syrup
- 2 or 3 c of loquats, peeled and halved or quartered
- 2 c of flour
- 1 c sugar
- 1 c butter
- ⅔ c milk
- 2 tsp baking powder
- 3 tsp vanilla
- ½ tsp salt
- 2 eggs
- Dash nutmeg
- ⅛ tsp cinnamon
- Preheat the oven to 350 F, 175 C.
- First, peel the loquats. Pull the loquat off the branch. Use a paring knife, cutting the fruit in half. Twist it apart and remove the seed and the seed casing as much as possible. Peel the skin off.
- Add the 3 Tbsp of Caramel syrup to the loquats.
- In a medium bowl, mix the flour with the salt, spices, and baking powder. Set aside.
- In a large bowl, cream butter and white sugar, then beat in the eggs and vanilla. Add in the flour and milk to the large bowl, mixing thoroughly.
- Spread the loquats onto the bottom of a 9×13 inch pan, lined with parchment paper (if you care about keeping messes down), otherwise grease the 9×13 inch pan.
- Drop the cake batter in dollops over the fruit and spread it gently. Try to seal off edges to cover the fruit completely.
- Bake for 30 minutes, checking after 20 to see if a knife or toothpick comes out clean.
- Let it cool for at least an hour, then slice and invert.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 12