I have so so so many winter squash. It's getting kind of out of hand. The mr is even making me a couple of wall shelves specifically for the squash so we can get our table back (it is currently covered in squash and tomatoes). I hoard them and I can't exactly tell you why. I think there is a part of me that is afraid that sometime durning the winter I am going to ran out of squash and am going to be forced to eat, I don't know, other food. And there also the part of me that knows that I will eat it all and why the hell not hoard them.. they are so pretty and lovely and…..well because I can! When I sit here and think about it, there is no real logical reason for me to have so many, especially sense I will be doing a winter farm share and we get squash at each pick up all winter long.
Hum….Things to think about..Oh well. I'll just call it a little werido quork of mine… squash hoarder, which is much better then a trash hoarder or a "stupid shit I found on the side of the road" hoarder (that would be the mr.. but I don't judge).
So yeah, I might need a squash intervention, or I can just make everyone around me happy by baking them sweet ass squash treats. I have shared and I always like to share my squash loot (see, another resin to have so many) but I found that most of the people in my life do not have the same kind of hunger for savory cooked squash.(weirdos) But you know what they do like? Cake Everyone will eat cake.
And for this cake I used delicata. It is really sweet,(I think all on its own it taste like a sweet dessert) so tasty, and easy to cook, The perfect squash for a cake. Add in the warm fall spices and you got yourself a winner. And bonus.. if you have heard that there is a canned pumpkin shortage this year and are are worried about you pumpkin fix. Stop. You don't need canned pumpkin. Just make your own puree and make it with all the squashes, especially delicata.
Now go bake a cake.. I will probably make another one this weekend while I start on eating/baking with the sweet dumplings and buttercups that are piled on the fridge (seriously.. I have squash EVERYWHERE!)
The stuff. In the big white bowl there is white whole wheat pastry flour, baking soda and powder, salt, cinnamon and nutmeg. Then we have some brown sugar, oil, water with some vinegar and a already baked delicata squash. Also going to need another uncooked squash, earth balance and a little more brown sugar for the upside down part.
First off, grab yourself 10-12 inch skillet, preferably one that you have not just cooked garlic in.
Slice up the uncooked delicata into 1/2 inch slices and remove the seeds (to roast later)
Stick the earth balance and the lesser amount of brown sugar into the skillet and place it on low heat, just to melt the butter and sugar down to form a sauce.
Now layer the squash rounds in the sauce. Fill in the skillet as much as you can. ( any left over can be for cooked for lunch)
The already baked delicata squash (minus the seed and skin.. save the seeds to roast, skin you eat right away) goes into a bowl with the brown sugar and oil. Mix it all together until combined.
Note.. My squash was still warm when I mixed it with the sugar and oil. which really helped the sugar resolve and for the mixture to be smooth. If you squash is cold, warm it up a bit..
Whisk together all the dry and dump in the squash mixture and mix.
And slowly pour in the water/ vinegar mixture and mix until just incorporated.
Now slowly pour batter over the delicata in the skillet.
And into the oven it goes!
After 45-50 minutes, the cake should be browned and beautiful and a tester should come out clean when stuck in the middle. Remove the cake and place on cooling rack for about 8-10 minutes to cool. Don't get to excited and do it to soon or else the caramelization on the bottom will still be too liquid and completely soak into cake. Giving it a few minutes will let it cool enough to set up and stick to the top….so just wait!
And for the best and scary part…flip the skillet onto a plate or cutting board and be amazed. oh, but right before you do, run a spatula or knife around the edge to make sure the cake is loose.
It really should have no problem coming out of the skillet, but if any of the squash sticks (one piece of mine did) just scrap it out and place it back on the cake… no one will notice)
Now time for a slice… or maybe two!
And for reals, go get yourself lots of squash, even if it's just to make cakes with!
Have a fantastic weekend!
Delicata Upside-down Cake
Makes a 12 inch skillet cake (can be made in a can pan)
For the cake
- 1 3/4 cup white whole wheat pastry flour (can use white pastry, wheat pastry, or all purpose)
- 3/4 cup brown sugar
- 1 cup warm delicata squash puree*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/3 cup mild flavored oil (canola or veggie)
- 1 cup water
- 1 tablespoon apple cider vineagr
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
For the upside down part
- 1/4 cup of brown sugar
- 3 tablespoons earth balance]
- 1 small uncooked delicata squash
*Note.. To make delicata puree, simply stick the whole squash into the oven and roast until fork tender. Remove and let cool enough to handle. Cut in half, scoop to the seeds and scoop the flesh into a bowl….thats it. Oh, save seeds to roast and eat the skin as a snack (skin is my favorite part and the seeds are almost better then pumpkin!)
Preheat oven to 350 degrees.
Grab yourself a 10-12 inch clean cast iron skillet (maybe don't cook garlic in it before you make this cake). Stick the earth balance and the brown sugar in it and place on low heat until the butter and sugar melt together and form a sauce. Remove pan from heat. Take the raw delicata squash and slice it into 1/2 inch rounds. Remove the seeds(save for roasting) and place the rounds into the bottom of the skillet, fitting in as many as you can, without overlapping. Set aside and make cake batter.
In a large bowl, whisk together the flour, salt, baking soda and powder and the cinnamon and nutmeg. In a separate bowl, combine the cooked warm squashwith the oil and the brown sugar. (if you squash puree is cold, warm it up. It mixes better warm) Mix until completely combined. Dump wet into dry and whack together then slowly pour in water/ vinegar mixture and whack until everything is full incorporated.
Pour cake batter over the stuff in the skillet and place into the oven. Bake for 45-50 minutes , until a nice golden brown and tester in middle comes out clean. Remove and place on a cooling rack or ontop of the oven to cool for 8-10 minutes. Once cooled, take a plate, cooling rack, or cutting board that is a least a little bigger therm the skillet, place it ontop pif the killet, and flip. The cake should drop right out…. if anything sticks in the skillet, trust scrap it off and stick it back on the cake.
Now the cake is ready to eat.. so grab a knife, cut a slice and do it.