Pumpkin, Sage, Browned-Butter Cakes {recipe}

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Pumpkin, Sage and Browned-Butter Cakes

I would rather sit on a pumpkin,

and have it all to myself,

than be crowded on a velvet cushion.”

– Henry David Thoreau

Scoot over, bland Pumpkin Pie! Out of the way, stale Pumpkin Scones! Beat it, boring Pumpkin Biscuits! Make way for Pumpkin Sage Browned-Butter Cakes!

It’s that time of year. Pumpkins are everywhere!

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At the Health Food Markets…

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And the Farmer’s Market…

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And of course, The Pumpkin Patch…

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“It’s The Great Pumpkin, Charlie Brown.”

Even little pumpkins hanging out on Main Street….

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In my humble foodie opinion, nothing goes better with pumpkin than sage.  The combination just screams (and smells) “Autumn!!”

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Sage or salvia officinalis has many health benefits and has a long history of use as a medicinal herb. Its Latin root Salvare means “to heal.” It’s a great addition to my home garden. Easy to grow, sage adds a savory and light lemony flavor to dishes.

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Since my sage plant has runneth over, thank goodness there’s pumpkin. There are so many delicious pumpkin/sage combos including stuffing, ravioli and risotto. Oh My! But how about something sweet yet a bit savory?

I’ve got it! Pumpkin, Sage and Browned-Butter Cakes! (Thank you, Martha Stewart!)

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I added a touch of vanilla and topped with pumpkin seeds for texture and color. Browned-butter adds a hint of nuttiness. The pumpkin brings out a beautiful golden, Harvest color. Want some?

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My Pumpkin cakes are:

Oh so fluffy

moist

pumpkiny

not too sweet

I repeat, not too sweet (LOL)

light

crunchy and creamy

savory

spiced so nice

“Autumn in one bite!”

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Pumpkin, Sage and Browned-Butter Cakes

Adapted from Martha Stewart Living

Yield Makes 4 mini loaves

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
    • 1/2 teaspoon pure vanilla extract
    • ½ cup raw pepitas (pumpkin seeds)

*Can substitute Earth Balance or Coconut Oil for butter.

Preparation

  1. Preheat oven to 350 degrees. Butter 4 mini 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. Meanwhile, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, whisk together pumpkin, brown sugar, eggs, vanilla, and sage-butter mixture. Add flour mixture; whisk until incorporated.
  3. Divide batter evenly among prepared pans; smooth tops with an offset spatula. Sprinkle top with pumpkins seeds. Place pans on a rimmed baking sheet; bake until a cake tester comes out clean, about 30 minutes.
  4. 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.

***

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Oh Baby! The aroma from the oven fills your home with Autumn goodness!

It’s The Great Pumpkin, indeed, Charlie Brown! Take my sage advice and bake these cakes!  Happy Autumn!

What’s your favorite Pumpkin recipe?

This post was featured on:

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I am sharing my Pumpkin, Sage cakes with the folks at Real Food Fridays, Green Thumb Thursday, Home and Garden Thursday, Share Your Cup Thursday, Full Plate Thursday, Great Idea Thursdays, Fiesta Friday, HomeAcre Hop, Simple Lives Thursday, Plant Based Potluck, Natural Family Friday, Foodie Friday, Old Fashioned Friday, Farm Hop, LHITS DIY, Weekend Bites, Simple Saturdays, Simply Natural Saturdays, Motivation Monday, Melt In You Mouth Monday, Mix It Up Monday, Busy Monday, Creative Mondays, Clever Chicks, Tuesdays With a Twist, Totally Talented Tuesdays, Backyard Farming Connection, Tasty Tuesday, You’re Gonna Love It Tuesday , Show and Share Wednesday, Wine’d Down Wednesday

Original photos courtesy of Seedy Lawyer.  All rights reserved.

  • Adelaide Clay

    Going to try this one soon!! Looks so so yummy!
    Hopefully it will work with either olive oil or coconut oil… as I’m dairy free for a nursing bubs (hope that doesn’t sound like I’m wanting sympathy… even if my cheese-craving self does;)) Thank you!

    • I think coconut oil would be perfect and go with the sweetness in the cakes. Please let me know how they turn out. Thanks for visiting!

      • Hey Lisa, Tried with olive oil and was soooo yummy! Hope to try with coconut next time.

  • Pingback: Chicken Green Tomato Jalfrezi| Fiesta Friday #41 | The Novice Gardener()

  • Hi Lisa,
    Love all your vivid colorful pictures! This recipe sounds wonderful and I agree with you about the sage – it is a great herb. Thanks for sharing on Real Food Fridays blog hop Pinned & twitted!

    • Hi Maria! I LOVE Sage!! Thanks for stopping by and having me on Real Food Fridays 🙂

  • Beth @ Culinary Correspondence

    I can’t say no to pumpkin! These cakes look scrumptious… thanks for sharing! BTW, Seedy Lawyer? Love the name – hilarious 🙂

    • Hey Beth.. I still crack up at my name 😉 You must give these a try. Let me know if you like them. Thanks for stopping by 🙂

  • Nancy

    Definitely looks like autumn in one bite to me! Delicious ingredients and beautiful results…love the added touch of pumpkin seeds on top, too! Thanks for bringing this delicious (not too sweet) sweet to share with the group at Fiesta Friday! 🙂

    • Hi Nancy. Yes, the pumpkins seeds even turned out to match the sage – bonus! Happy FF!

  • Lina | StrictlyDelicious

    I agree, sage and pumpkin are a match made in culinary heaven! Pair it with browned butter and you’ve got a seriously decadent fall treat. Yum!

    • Hi, Lina! Best combo ever! Thanks for stopping by. Happy Autumn and FF!

  • Elaine @ foodbod

    Gorgeous cakes!!!!

    • Thanks, Elaine…they taste and smell even better than they look 🙂

  • Chelsea

    These look wonderful. What an interesting flavor pairing!

    • Thanks, Chelsea. You must try these 🙂

  • loretta

    Welcome to Fiesta Friday. You’ve brought us a treat for sure! I would never have paired sage and pumpkin in a bread, but wow! the possibilities are endless after reading your post. Wonderful, I’ll bet the aroma was intoxicating!

    • Hi Loretta! It is a very unique combination and so yummy. Even after a week, my house still smells awesome! Happy FF!

  • spiceinthecity

    These cakes look amazing and perfect for autumn! Love the sage, brown butter combination. Thanks for sharing at FF!

    • The whole house smells like Autumn after baking these 🙂 Happy FF!

  • judi graber

    Sage is one of my favorite herbs and I am still enjoying it in my garden. It makes it through the cold winters here. Sage and pumpkin – great combination 🙂

    • Hi Judi! Luckily my sage plant is still going strong! Happy FF!

  • Sandhya

    Lisa, These look super yummy! Love the combination of sage and pumpkin. Your pictures are amazing too.

    • Hi, Sandya! Yes the combo of sage and pumpkin is amazing! Thanks for stopping by!

  • thenotsocreativecook

    What a tasty pumpkin cake. 🙂 Thanks for sharing.

    • Very tasty, indeed! Thanks for visiting!

  • skd

    Delicious recipe. Yumm…

    • Thanks for visiting! Happy baking!

    • Thanks! Happy Autumn!

    • Thanks! Happy baking:)

  • Clairejustineo

    Whoo these look tasty 🙂 great pictures..

    Thanks for linking up #CreativeMondays

  • Thanks! Happy FF!

  • Hi, Michelle! Yes, I wanted a little different twist on pumpkin… and the savory flavor was just right! Happy FF!

  • Miz Helen

    What a fun post and delicious Pumpkin Sage Cakes. I love the combination of the pumpkin and sage! Hope you are staying warm and cozy in this cold weather and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Hi Miz Helen, Thanks! Baking these cakes keeps the house warm and smelling great! I look forward to trying out some recipes shared at Full Plate Thursday! Yum!

  • Jann Olson

    Oh you had me with crunch! I really don’t care for pumpkin pie, but oh does this ever look delish! I’ve picked some sage to dry. I don’t think I have any fresh left in the garden Wondering If it would work. Thanks for sharing with SYC.
    hugs,
    Jann

    • Hi, Jann. Oh this is so different that pumpkin pie! You may substitute dried sage for fresh by cutting the amount in half, or to taste. Thanks for having me on SYC 🙂

  • Angi @ SchneiderPeeps

    This looks fabulous. I’ve never had pumpkin bread with sage, I will have to try it. Thanks so much for sharing with us at Simple Lives Thursday; hope to see you again this week.

    • The combo of pumpkin/sage is very unique and delicious together. These little cakes would make great hostess gifts for Thanksgiving, too. Simple Lives Thursdays has some great ideas! Thanks for always welcoming me 🙂

  • Hi Lisa,
    So delicious! I want to make these lovely loaves for Thanksgiving! And I adore your lovely pumpkin photos! Thank you so much for sharing this healthy and delicious Pumpkin, Sage, Browned-Butter Cakes recipe at the Plant-Based Potluck Party Blog Hop! I can’t wait to take a bite!

    • Hi, Deborah! I learn a lot from the posts at Plant-Based Potluck. Thanks for having me! Happy baking!

  • Nancy Evans Wolff

    What a delicious way to use pumpkin! Thank you for sharing your post on the HomeAcre Hop, as one of the co-hosts, I’m going to share your post tomorrow!
    -Nancy

    The Home Acre Hop

    • Hi, Nancy! HomeAcre is one of my favorite and very informative blog hops. Thanks so much for featuring me! I have added your badge to my post! 🙂

  • Barbara Hoyer

    Thank you for posting on Motivation Monday!

  • Stephanie

    Looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!