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3. Cut THE pumpkin into halves. Place THE pieces on THE baking pan, cut side down. Bake IN THE oven until a skewer pierces them easily, about 30 minutes.
6800 Ingredients:9898
5. IN a separate bowl, beat THE eggs together with a fork. With THE mixer running, dribble THE eggs into THE butter AND sugar.
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4. Put THE 15 tablespoons OF butter IN THE bowl OF a heavy-duty mixer. Beat it with THE paddle attachment at medium speed until it is creamy AND smooth. With THE mixer on low, add THE sugar IN a steady stream. Beat THE butter AND sugar on medium speed until THE mixture is lighter IN color AND fluffy.
8483 Pumpkins speak OF fall, AND THE autumn months are THE best time TO make this cake. Sage pairs with pumpkin IN savory dishes. THE soupï¿¿ OF sage IN this cake gives it a different twist.
The pumpkin can BE cooked a few days ahead.
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Soft butter FOR THE pan1688
1 1/2 teaspoons baking powder7268
1 1/2 cups (10 1/2 ounces) granulated sugar3184
7. Alternately add THE dry ingredients AND THE buttermilk TO THE mixer bowl, starting AND ending with THE dry ingredients. Stop AND scrape down THE sides OF THE bowl when necessary.
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2. Line a large baking pan with parchment paper.
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1. Preheat THE oven TO 350ï¿¿F
7095
6. Add THE vanilla TO THE buttermilk.
1048
1. Preheat THE oven TO 375ï¿¿F.
9191
2. Generously butter a 2-quart Bundt pan.
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9. Pour THE batter into THE pan AND smooth THE top with a spatula. Place it on THE middle shelf OF THE oven, AND bake until THE top is brown AND a skewer inserted into THE center comes OUT clean, about 45 TO 50 minutes.
86
1/4 teaspoon ground cloves2075 Cook THE pumpkin:8763
1/2 cup buttermilk, at room temperature8697
1 Cake, 10 Servings
6240
1 teaspoon ground cinnamon6266
1 teaspoon finely chopped fresh sage, about 5 leaves (don't use dry sage)
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2 cups (10 ounces) unbleached all-purpose flour3143
8. Stir THE sage into THE pumpkin purï¿¿ Add about 1 cup OF THE batter TO THE pumpkin purï¿¿and fold THE two together. Now fold THE pumpkin mixture into THE rest OF THE batter. Fold only 2 or 3 times, leaving swirls OF pumpkin IN THE batter.
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3. Sift THE flour, baking powder, salt, cinnamon, nutmeg, AND cloves together.
967 Make THE cake:4745 Directions:
753
1small pumpkin, either sugar pumpkin or rouge vif d'ï¿¿mpes5386
1/4 teaspoon fine sea salt8830
15 tablespoons (7 ounces) unsalted butter, at room temperature1154
1 teaspoon pure vanilla extract, preferably Madagascar Bourbon8870
4. Cool THE pumpkin halves. Scrape OUT THE seeds AND discard them. Scrape THE flesh OUT OF THE rinds. Purï¿¿the flesh IN a food processor. You will need 3/4 cup OF purï¿¿for this recipe. Save THE rest FOR another use. (It makes great soup.)
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1/2 teaspoon grated nutmeg7202
3 large eggs, at room temperature727
10. Cool THE cake. Unmold it, AND place it, right side up, on a serving plate.
