Once, every single autumn, I stumble out of my house with my little, impractical tote bag, trot down the hill into the bustling farmers market where I am thrilled to find the vegetable stand and be reminded that ~delicata squash~ exists.
I like delicata squash for a few reasons; first being that they don’t need to be peeled. I hate getting my hands all sticky peeling a squash, then trying to gut and cut the slippery suckers. They’re also the perfect size, which makes the dense flesh easier to cut through than say, a butternut squash (although this didn’t stop me from cutting my finger while preparing this cake, oops, be careful folks). Lastly, the flavor is, in my opinion, on the savory side for a squash. A little nutty and, as the name suggests, delicate in flavor and texture. It’s perfect with the caramelized brown sugar, tender cake, and cold whipped cream.
Feel free to peel the squash if chewing the soft peel sounds unappealing to you.
Servings: 10” Round 1-Layer Cake (10 servings)
Preparation Time: 1.5-2 hours
Delicata Squash Upside-Down Cake
1/3 cup brown sugar
1 delicata squash
1-2 T olive oil
113g (1 stick) unsalted butter, softened
150g (3/4 cup) granulated sugar
2 eggs
1 tsp vanilla extract
180g (1 1/2 cups) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt, plus a pinch for the squash
1 tsp cinnamon
1/2 tsp cardamom
1/3 cup sour cream
1/3 cup milk
Method
To Prepare the Squash
Preheat oven: to 425 degrees and prepare a baking sheet with parchment paper.
Slice the squash lengthwise: into two halves. Scoop out all of the seeds with a spoon before slicing it, widthwise, into about 1/4” moon shapes.
Toss the slices: with about 1-2 T of olive oil, spread them in an even layer on the baking sheet and sprinkle with a pinch of salt. Roast 20-30 minutes, or until the squash has softened. Remove from oven to cool slightly before starting the cake batter.
To Make the Cake:
Prepare: a 10” spring form pan by placing a round of parchment paper on the bottom and clasp the ring over the edges of it, leaving some of the paper hanging out of the edges. Sprinkle with the brown sugar in an even layer. Arrange the squash in a spiral pattern, trying to cover as much of the brown sugar as possible.
Cream the butter and sugar: in a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy (about 2–3 minutes).
Add eggs and vanilla: beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Add dry ingredients: Into the mixing bowl, add the baking powder, baking soda, salt, cinnamon, and cardamom and only 1 cup of the flour.
Add sour cream: Add the sour cream to the batter and mix on low until smooth.
Add the remaining 1/2 cup flour: mix on low until combined.
Add the milk: mix on low until fully combined, scrape the sides of the bowl with a rubber spatula to make sure all ingredients are incorporated and mix again if necessary.
Pour and smooth: Pour the batter into the prepared spring form pan over the brown sugar and squash and smooth the top with a spatula.
Bake: Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Allow to cool slightly, about 5 minutes, before running a knife around the edges of the baking pan and releasing the cake. Flip the cake onto a large plate and slowly peel the parchment off, revealing the caramelized brown sugar topping.
Serve: warm with cold whipped cream and warm maple syrup, preferably. :)