What You Need:

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 lg. 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

How to Make It:

Sift the flour and baking soda together into a large mixing bowl.
Add the sea salt, cinnamon, nutmeg and cloves to the sifter and sift together into the flour.
Place the butter into a separate large mixing bowl.
Beat with an electric mixer on low speed until very creamy.
Leave the mixer on low speed and continue mixing while slowly adding the sugar.
Continue to beat the butter and sugar together until light and fluffy.
Place the eggs in another bowl and beat slightly.
While continuing to mix the butter and sugar slowly add the beaten eggs until incorporated into the mixture.
Pour the vanilla into the buttermilk.
Alternating back and forth starting and ending with the dry ingredients add the flour mixture and the vanilla mixture to the butter mixture.
Place the pumpkin puree in a separate large mixing bowl and add the sage.
Add 1 C of the batter to the pumpkin puree and carefully fold together until just combined.
Fold the pumpkin puree mixture into the rest of the batter.
Bring up the oven temperature to 350 degrees.
Coat a Bundt pan thoroughly with soft butter.
Pour the batter into the Bundt pan.
Bake 40 minutes or until lightly brown on top.

10 Servings