Pumpkin Sage Bundt Cake

I have made this for several years for Thanksgiving instead of pumpkin pie (Not really a comparison since I love pumpkin pie) but love the sage, ginger, walnuts and texture of this savory fail proof bundt cake. I like it served plain, or, of course, with a little whipped cream on top.

• 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.

1. Combine the butter and sage in a small pan and heat on low until the butter is melted. Set aside to cool.
2. Whisk together the flour, baking powder, ginger, and salt in a medium mixing bowl.
3. 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. (I use my Kitchen Aid stand mixer for perfection)
4. Spoon 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.

tips: Can store cake in a covered cakestand or wrap in plastic and store at room temperature for up to 3 days.