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Pumpkin, Sage, and Browned-Butter Cakes

  • yield: Makes 8
Photography: YunHee Kim

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Ingredients

  • 3/4 cup (1 1/2 sticks) unsalted butter, plus more for pans
  • 1 2/3 cups all-purpose flour, plus more for pans
  • 1/4 cup fresh sage, cut into thin strips, plus whole leaves for garnish (optional)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 teaspoon salt
  • 1 cup solid-pack pumpkin (not pumpkin pie filling)
  • 1 cup packed light brown sugar
  • 2 large eggs

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter eight 4-by-2 1/2-inch loaf pans; dust with flour, tapping out excess. Melt butter in a saucepan over medium-low heat. Add sage strips; cook until butter turns golden brown, 5 to 8 minutes. Transfer mixture to a bowl; let cool slightly.

  2. Step 2

    Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together pumpkin, brown sugar, eggs, and sage-butter mixture. Add flour mixture; whisk until incorporated.

  3. Step 3

    Divide batter evenly among prepared pans; smooth tops with an offset spatula. Place pans on a rimmed baking sheet; bake until a cake tester comes out clean, about 30 minutes. Transfer pans to a wire rack to cool 15 minutes. Turn out cakes onto rack to cool completely. (Cakes can be wrapped in plastic and stored at room temperature overnight or refrigerated up to 5 days.) Garnish with whole sage leaves before serving, if desired.

Source
Martha Stewart Living, November 2009

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Reviews (2)

  • 26 Oct, 2013

    The picture with this recipe makes it look like we are to use several mini bread pans, however there is no mention of the size of these pans, how many we need, and how many servings the recipe makes. Rather than making people go out and buy these pans, how about just one standard size bread pan or muffin pan alternatives?

  • 6 Jun, 2010

    This is very nice-- it has a great texture and would work fine without the sage for those who aren't adventurous. "Frying" the sage mellows the flavor, though, so don't be afraid to try it. I made this as a full-size loaf with enough batter left over for one muffin. We ate the muffin while it was still warm, and we actually liked it better.