Persimmons, persimmon bread with Fuyu Persimmons

Four years ago I planted persimmon tree in my front yard.
First year didn't do well. Second year I pick just 2 pieces, third year few more. This year is full of fruit to the point that branches are touching the ground. Until now I have picked up 50 pieces. 
The tree is 7-8 feet from the street and many neighbors passing by slow down or stop to look at it. I have see few that back up and stop completely for few minutes enjoying the fruits.
Let me mention first that this is Persimmon Fuyu, they are non-astringent kind that you can enjoy eating firm.

Yesterday I came up to very good recipe for coffee cake. Was very easy and very simple to make. The most important it call for few ingredients that usually every household have it in the pantry. 

2 cups all purpose flour   
1 tsp baking powder
1 tsp cinnamon
1 stick soft butter (1/2 cup soft butter)
1 2/3 sugar ( I use light brown sugar)
2 eggs 
2 tsp lemon and some graded lemon peels

3 cups chopped Fuyu Persimmons in my situation was 5 pieces
1 1/2 tsp baking soda
1 cup walnuts


Stir first three ingredients and set aside.
Stir chopped persimmons with baking soda.
Mix butter and sugar until fluffy and add eggs, lemon juice and graded peels. Mixture should be fluffy.
Add flour mixture into eggs and add persimmons finally stir the walnuts.
Pour into round cake pan.
Bake at 350 for 55-60 minutes or until toothpick test come clean.
I use two pans and took only 45 minutes to get done.