Pumpkin Sage Bundt Cake

Pumpkin Sage Bundt Cake
This wonderful and savory combination make for a more interesting and sophisticated pumpkin cake. Finish off slices with some maple syrup sweetened crème fraîche. I love a good Minnesota Bundt cake! And this one pairs well with a good smoky Scotch, which is unusual in a Bundt cake.

  • 3⁄4 cup (1-1⁄2 sticks) unsalted butter
  • 1 T. 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. 

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