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.
The Minnesota State Fair will come to a close today. No need to go into withdrawals. I’ve got the best copycat recipe of Sweet Martha’s Famous Chocolate Chip Cookies so far! The Sweet Martha’s Chocolate Chip Cookies is the most profitable food vendor at Fair. In 2016, they raked in about $3 million dollars in 12 days. Crazy!!!
I’m excited we don’t have wait till next year to eat them anymore. The secret of this recipe is extra butter, cake flour and extra egg yolks. You won’t be disappointed. Absolutely delicious!
Sweet Martha’s Famous Chocolate Chip Cookies
- 2 cups cake flour
- 1-2/3 cups white all-purpose flour
- 1-1/4 teaspoons baking soda
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
- 2-1/2 sticks unsalted butter, soft
- 1-1/4 cups light brown sugar, packed
- 1 cup white granulated sugar plus 2 tablespoons
- 1 large egg
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- 1-1/2 cups semi-sweet chocolate chips
In a large bowl combine the cake flour, white all-purpose flour, baking soda, baking powder and salt. Use a wire whisk to “sift” together the ingredients.
In a separate large bowl combine the soft unsalted butter, light brown sugar and white sugar until light and fluffy. Add in the egg and egg yolks one at a time, beating well after each addition. Stir in the pure vanilla extract.
Next, add in the dry ingredients a little at a time being careful not to overmix the dough. Gently fold in the semi-sweet chocolate chips.
Wrap bowl in plastic wrap and refrigerate for 2 days.
When ready to bake, preheat oven to 350 degrees F. Line several large baking sheets with parchment paper.
Place the dough in teaspoon size amount balls onto the prepared baking sheets. Lightly press down on each cookie.
Bake one sheet at a time, in preheated oven, for exactly 10 minutes. DO NOT over bake! These will appear “underdone” but they are not! Allow them to cool slightly before enjoying.
It’s my 40th birthday on the 17th. Hopefully I’ll get my wish. This Butter cake recipe reminiscent of the 1-2-3-4 cake that my husband Grandma used to bake. The numbers refer to ingredient amounts. It’s sure delicious!
Classic Birthday Butter Cake with Chocolate Frosting
- 3 cups all purpose flour
- 2 tsp. baking powder
- 1/2 salt
- 2 cups sugar
- 1 cup Butter, softened
- 4 large Eggs
- 2 tsp. vanilla
- 1 cup milk
- 1/2 cup Butter, softened
- 3 (1 ounce) squares unsweetened baking chocolate, melted, cooled
- 4 cups powdered sugar
- 1/4 cup milk
- 2 tsp. vanilla
- Decorator sprinkles, if desired
Heat oven to 350°F. Grease 13×9-inch baking pan; set aside.
Combine flour, baking powder and salt in bowl. Set aside.
Place sugar and 1 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add eggs, 2 at a time, beating well after each addition. Add 2 teaspoons vanilla. Add flour mixture alternately with 1 cup milk, beating at low speed after each addition.
Pour batter into prepared pan. Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool completely.
Place 1/2 cup butter and cooled chocolate in bowl; beat at medium speed until creamy. Gradually add powdered sugar, alternately with 1/4 cup milk and 2 teaspoons vanilla and scraping bowl occasionally, until well mixed.
Note: Add 1 to 2 tablespoons additional milk to frosting for desired spreading consistency.
Frost cooled cake. Sprinkle with decorator sprinkles, if desired.