How to Bake Persimmon Coffee Cake with Crunchy Topping

Ingredients

• 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (about 2 medium) ripe persimmons, peeled and chopped
• 1/2 cup (65g) all-purpose flour
• 1/2 cup (100g) brown sugar, packed
• 1/4 cup (25g) rolled oats
• 1/4 cup (60g) unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Optional: 1/4 cup (35g) chopped walnuts or pecans