Pumpkin Sage Bundt Cake

Serves 8 to 10

by Lauren Chattman
from Cake Keeper Cakes
Last Edit Date: 11/18/2010 3:29:12 PM

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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3⁄4 cup (1-1⁄2 sticks) unsalted butter
1 Tbs. finely chopped fresh sage leaves
2-1⁄2 cups unbleached all-purpose flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. table salt
1 cup granulated sugar
1 cup packed light brown sugar
1 15-ounce can pumpkin purée
3 large eggs
1 tsp. pure vanilla extract
1 cup chopped walnuts

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.

Photo: Alexandra Grablewski

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by szatlanta, 12/6/2012Wanted to like this more than I did. Came out pretty dry.

by mmeckstr, 11/13/2011this is one of my favorite recipes to make in the fall - wonderful flavors and easy to make. Goes great with homemade creme fraiche.

by chefdarlene, 8/10/2011I 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!

by stellarbabe7, 1/22/2011Very 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.

by tinybites, 10/29/2010Delicious! 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.

by IL, 11/22/2009Very quick and easy to prepare. Recommend it with a dollop of maple syrup sweetened whipping cream.