Cup of Yum
1. Preheat oven to 350 degrees F.

Vanilla Pound Cake:

Cup of Yum
1. Cover the bottom of a 9x13-inch baking pan with parchment paper and grease with butter. Sprinkle a little flour on the bottom and sides of the dish.
2. In a medium bowl, mix dry ingredients: flour, salt, and baking powder. Set aside.
3. In the bowl, use an electric mixer fitted with the wire attachment to cream butter until fluffy, for about 1 minute.
4. Add sugar and vanilla extract and whisk until combined, stopping and scraping the sides of the bowl as needed.
5. Add the eggs, one at a time, beating after each addition.
6. Add dry ingredients alternating with the heavy cream, starting with the flour and ending with the flour. Scrape the sides and bottom of the bowl.
7. Pour the batter into the pan and level it with a spatula.

New York Cheesecake Layer:

1. In the bowl of an electric mixer fitted with the wire attachment, mix cream cheese with sugar until smooth.
2. Add the milk, then mix the eggs one at a time, mixing just enough to incorporate. Stop and scrape the sides and the bottom of the bowl using a rubber spatula.
3. Whisk in sour cream, vanilla, and flour until smooth.
4. Scoop the cheesecake batter over the pound cake layer and level it with a spatula.
5. Add dollops of persimmon jam on top of the cheesecake layer, and with a fork, create swirls until the persimmon gets into the cheesecake.

Bake:

1. Bake for 1 to 1 hour and 20 minutes or until a toothpick inserted in the center of the cake comes out clean. The sides will start to turn brown, and the middle will not giggle. Start checking after 50-60 minutes.
2. Remove from the oven and let the cake cool entirely in the pan.
3. Garnish with powdered sugar, cut into bars, and serve.
4. Store bars in an airtight container in the fridge for 3-5 days.