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Rachael Ray's 30-Minute Healthy Recipes

Buttermilk Surprise Pumpkin Cake


* 2 C all purpose flour
* 1 1/2 tsp baking powder
* 1/4 tsp fine sea salt
* 1 tsp cinnamon
* 1/2 tsp nutmeg
* 1/4 tsp ground cloves
* 15 tbsp unsalted butter, soft but not melted
* 1 1/2 C sugar
* 3 large eggs, at room temperature
* 1 tsp pure vanilla extract
* 1/2 C buttermilk, at room temperature
* 3/4C pumpkin puree
* 1 tsp fresh (not dried) sage, chopped very fine


1. In a large mixing bowl sift together the flour and baking soda.
2. Place the salt, cinnamon, nutmeg and cloves into the sifter and sift into the flour.
3. In a separate bowl beat the butter with an electric mixer until very creamy.
4. With the mixer on low speed slowly add the sugar and beat until fluffy.
5. In another bowl put the eggs and beat slightly.
6. With the mixer still on low speed slowly add the eggs and beat until well blended.
7. Stir the vanilla into the buttermilk.
8. Starting with the dry ingredients and alternating with the vanilla mixture add to the butter and sugar mixture ending with the dry ingredients.
9. In a separate large mixing bowl put the pumpkin puree and sage.
10. Fold 1 C of the batter to the pumpkin puree and stir until just combined.
11. Fold the batter into the remaining pumpkin puree.
12. Coat a Bundt pan with butter.
13. Pour the batter into the Bundt pan.
14. Bake 40 minutes or until lightly brown on top in a 350 degree oven.


The surprise in this cake is not exactly the buttermilk... it's the fresh sage! A touch of finely chopped fresh sage adds a very unexpected layer of flavor that is almost unrecognizable. But, it's there and gives this cake a bit of mystery. Your holiday guests will be asking "what is that wonderfully warm taste?" Give this recipe a try, especially if you are in the mood for livening up your desserts this year!

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