Wanted to like this more than I did. Came out pretty dry.
this is one of my favorite recipes to make in the fall - wonderful flavors and easy to make. Goes great with homemade creme fraiche.
I really love this recipe, because it has layers of complexity and it is not to sweet. The fresh sage was awesome in it, tip: you can add a little dry sage to this with the fresh for more favor.You can add a scoop of butter pecan icecream or pumpkin icecream instead of the whipping cream. Warm the cake first slightly to release all the wonderful favors this cake has to offer. Enjoy!
Very good flavor and nice density, however took much longer to cook than what is listed. I stopped timing it, but probably at least another 20 minutes for the center to not be doughy.
Delicious! Moist and flavourful, would definitely make again. The sage adds a nice layer of complexity; would consider increasing to 1.5 Tbsp next time for a more pronounced flavour. Reduced each of the sugars (white/brown) by approx 1 Tbsp each. Baked 50 mins in a fluted, non-stick bundt pan. Received lots of compliments and requests for the recipe.
Very quick and easy to prepare. Recommend it with a dollop of maple syrup sweetened whipping cream.