Pumpkin Cake With Sage Ice Cream
At dolabellae's request:
Pumpkin Cake With Sage Ice Cream
For sage ice cream:
2 cups heavy cream
1 cup whole milk
1/3 cup coarsely chopped fresh sage
4 (2- by 1/2-inch) strips lemon zest
2 large eggs
3/4 cup granulated sugar
1/8 teaspoon salt
For pumpkin cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
4 large eggs
1 cup safflower or canola oil
1 1/2 cups canned solid-pack pumpkin
Make ice cream:
Bring cream, milk, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
Whisk together eggs, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Make cake:
Preheat oven to 350°F.
Butter a 13- by 9- by 2-inch baking pan. If desired, line bottom with wax or parchment paper, then butter paper. (This makes it easier to flip the cake out afterward, but it's not strictly necessary, as the cake pulls away from the pan as it cools.)
Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.
Assemble dessert:
Cut out 12 (3-inch) rounds from cake with cutter. Put on 12 plates and top with scoops of ice cream. Dust with confectioner's sugar and sprigs of sage, if desired.
Yield: 12 servings
adapted from epicurious.com
This recipe makes quite a lot, but the cake will keep well for several days, and as it's not too sweet, it's wonderful for breakfast.
Pumpkin Cake With Sage Ice Cream
For sage ice cream:
2 cups heavy cream
1 cup whole milk
1/3 cup coarsely chopped fresh sage
4 (2- by 1/2-inch) strips lemon zest
2 large eggs
3/4 cup granulated sugar
1/8 teaspoon salt
For pumpkin cake:
2 1/4 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups packed light brown sugar
4 large eggs
1 cup safflower or canola oil
1 1/2 cups canned solid-pack pumpkin
Make ice cream:
Bring cream, milk, sage, and zest to a boil in a large heavy saucepan over moderate heat. Remove from heat and steep, covered, 10 minutes.
Whisk together eggs, granulated sugar, and salt in a large bowl. Whisk in half of hot cream, then whisk egg mixture into remaining cream in saucepan. Cook custard over moderate heat, stirring constantly with a wooden spoon, until it coats back of spoon and reaches 170°F on thermometer, about 5 minutes (do not let boil).
Pour custard through a fine sieve into a bowl and cool, stirring occasionally. Chill custard, its surface covered with plastic wrap, until cold, at least 3 hours.
Freeze custard in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Make cake:
Preheat oven to 350°F.
Butter a 13- by 9- by 2-inch baking pan. If desired, line bottom with wax or parchment paper, then butter paper. (This makes it easier to flip the cake out afterward, but it's not strictly necessary, as the cake pulls away from the pan as it cools.)
Sift together flour, cinnamon, allspice, baking soda, and salt. Whisk together brown sugar and eggs in a large bowl, then whisk in oil and pumpkin purée. Add flour mixture and whisk just until smooth. Pour batter into baking pan and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, 25 to 30 minutes.
Cool cake in pan on a rack 10 minutes, then run a knife around edge and invert onto rack. Peel off paper and cool cake completely.
Assemble dessert:
Cut out 12 (3-inch) rounds from cake with cutter. Put on 12 plates and top with scoops of ice cream. Dust with confectioner's sugar and sprigs of sage, if desired.
Yield: 12 servings
adapted from epicurious.com
This recipe makes quite a lot, but the cake will keep well for several days, and as it's not too sweet, it's wonderful for breakfast.