Pumpkin Sage Bundt Cake

Pumpkin Sage Bundt Cake
Photo by Alexandra Grablewski


  • 3 large eggs
  • 1 15-ounce can pumpkin purée
  • 3⁄4 cup (1-1⁄2 sticks) unsalted butter
  • 1 tsp. pure vanilla extract
  • 1 cup packed light brown sugar
  • 1 Tbs. finely chopped fresh sage leaves
  • 2 tsp. baking powder
  • + 5 more ingredients
    • 1 cup granulated sugar
    • 2 tsp. ground ginger
    • 1 tsp. table salt
    • 1 cup chopped walnuts
    • 2-1⁄2 cups unbleached all-purpose flour

Preheat the oven to 375°F. 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 ...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network