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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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!
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?