Are you looking for a new holiday dessert that still has the flavors of the season but takes advantage of ripe fuyu persimmons? The spicy-sweet flavor of persimmons goes very nicely with the gingerbready cake, and though it has major wow factor, this cake is actually very easy to make. This cake is modeled after the pear skillet cake that Sam's mom used to make at Bi-Rite when it first opened 15 years ago. I lived around the corner from the market then, and must have bought a few hundred of those cakes while she was cranking them out. We adapted the recipe for persimmons, which are at their peak right now. (Sam's mom's original recipe, published in Eat Good Food, can be found on The Kitchn.)