It’s not often that you’re left with 24 egg whites in your fridge.
But that’s exactly what you’ll end up with if you make Chef Missy Robbins’ handmade pappardelle like I did.
Just think of it as the perfect excuse, though, to bake up a “Brown Sugar Angel-Food Cake.”
This recipe comes from “Martha Stewart’s Cakes” (Clarkson Potter, 2013) from the Editors of Martha Stewart Living.
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Fresh sage adds a flavor profile twist to this pumpkin bread.
When it comes to sage, I immediately think of Thanksgiving stuffing or browned butter sauces for tender raviolis.
But cake?
Not at all.
Until I spied Martha Stewart’s recipe for “Pumpkin, Sage, and Browned Butter Cake.”
It’s not a new recipe. In fact, it appears in her 2013 book, “Martha Stewart’s Cakes” (Clarkson Potter), of which I received a review copy when it was first published.
The cookbook is stored in a prominent place on my bookshelf, because I find myself reaching for it again and again. The 150-plus recipes — for everything from Bundts to cheesecakes to cakes with fruit to layer cakes — are unfussy. They’re cakes you don’t have to think twice about attempting.
I had bookmarked this one long ago, but just never found time to try it. Until now.
It’s a simple pumpkin loaf cake that’s just so right at this time of year.