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Combine flour and milk in a heavy saucepan until smooth. Cook, stirring constantly, until thickened. Chill thoroughly, about 1 hour.
In a mixing bowl, beat butter, sugar and vanilla until well blended. Add flour mixture; beat until fluffy.
Divide filling in half and spread over the bottom half of each coffee cake; replace tops.
Cool cake in the pan for 5 minutes. Turn out onto a kitchen towel dusted with confectioners'…
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To prepare persimmon pulp, puree the ripe seeded fruit (peeling is optional) in a blender or…
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