Servings: 8 to 10
This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup–sweetened crème fraîche.
For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.
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Preheat the oven to 375ºF. Grease a 12-cup Bundt pan and dust with flour. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.
Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl. Whisk together the butter and sage mixture, granulated sugar, brown sugar, pumpkin, eggs, and vanilla in a large mixing bowl. Stir the flour into the pumpkin mixture until combined. Stir in the chopped nuts.
Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then invert it onto a wire rack to cool completely. Slice and serve.
Make Ahead Tips
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for up to 3 days.
I made this today after making some puree from pie pumpkins. I used 1 and 3/4 cups of puree, and omitted the walnuts. I used fresh sage from my garden. Loved the flavor! I am definitely going to add this to my pumpkin repertoire.
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!
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