Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the pumpkin puree and milk. Mix until just combined.

Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

While the cake is baking, prepare the sage ice cream. In a saucepan, heat the heavy cream and sage leaves over medium heat until it begins to simmer. Remove from heat and let steep for 10 minutes. Strain out the sage leaves and refrigerate the cream until cold. Churn in an ice cream maker according to the manufacturer's instructions.

For the pumpkin cherry compote, combine the cherries, lemon juice, and cornstarch in a saucepan. Cook over medium heat until the cherries release their juices and the mixture thickens, about 5 minutes.

Once the cake has cooled, serve slices with a scoop of sage ice cream and a spoonful of pumpkin cherry compote on top.

Enjoy your delicious Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote!