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.
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.