Pumpkin Swirl Cake - US (TNT)

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Note: Organic ingredients are recommended...

 

INGREDIENTS:

1 small sugar pumpkin

soft butter for the pan

2 c unbleached all-purpose flour

1 1/2 tsp baking powder

1/4 tsp fine sea salt

1 tsp ground cinnamon

1/2 tsp grated nutmeg

1/4 tsp ground cloves

15 tbsp unsalted butter, at room temperature

1 c granulated sugar (up to 1 1/2 c)

3 large eggs, at room temperature

1 tsp pure vanilla extract

1/2 c buttermilk, at room temperature

1 tsp finely chopped sage, about 5 leaves (don't use dried sage)

2 oz semisweet chocolate, melted

 

METHODS:

For the Pumpkin:

Preheat oven to 375F.

Line a large baking pan with parchment paper.

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.

Cool the pumpkin halves.

Scrape out the seeds and discard them.

Scrape the flesh out of the rinds.

Puree the flesh in a food processor.

You will need 3/4 c puree for this recipe.

Save the rest for another use (such as soup).

For the Cake:

Reduce oven temperature to 350F.

Generously butter a 8 " X 8 " pan.

Sift the flour, baking powder, salt, cinnamon, nutmeg and cloves together.

Put the 15 tbsp 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.

In a separate bowl, beat the eggs together with a fork.

With the mixer running,

dribble the eggs into the butter and sugar.

Add the vanilla to the buttermilk.

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.

Stir the sage into the pumpkin puree.

Add about 1 cup of the batter to the pumpkin puree and fold the 2 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.

Pour the batter into the pan and smooth the top with a spatula.

Drop some melted chocolate by tbsp evenly.

Use the tip of a small knife to swirl chocolate into the mixture.

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.

Cool the cake before serving.

 

Finish Dish Photo: http://360./tamotsukakei