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Pumpkin Sage Bundt Cake

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Fine Cooking
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dessert vegetarian rosh hashanah thanksgiving
Photo: Fine Cooking

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Ingredients for 8 servings

1 tsp. table salt

1 tsp. pure vanilla extract

3 large eggs

1 cup granulated sugar

1 cup chopped walnuts

1 15-ounce can pumpkin purée

2 tsp. baking powder

3?4 cup (1-1?2 sticks) unsalted butter

2-1?2 cups unbleached all-purpose flour

1 cup packed light brown sugar

1 Tbs. finely chopped fresh sage leaves

2 tsp. ground ginger

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