Spiced Delicata Squash Upside Down Cake


  • 3 tbsp dark brown sugar
  • 1 small delicata squash, sliced and seeded
  • 2 cups unbleached, all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 3/4 cup pumpkin puree
  • 1 cup whole milk
  • 1 stick unsalted butter, melted and cooled


Step 1

Butter a 9-inch cake pan and scatter the dark brown sugar along the bottom. Preheat the oven to 350F. Arrange the delicata squash slices on top of the brown sugar. If not all of the pieces fit, store for future cakes or dinner. (Hot tip: Delicata squash roasts especially well with caraway seeds.) In a mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, and spices. In a separate bowl, whisk the eggs into the pumpkin puree. Add the milk followed by the melted butter, whisking together until everything is combined. Create a well in the center of the dry ingredients with a wooden spoon. Pour the pumpkin puree mixture into the well, mixing into the dry ingredients gradually until thoroughly combined. Pour the batter over the delicata squash slices in the cake pan. Bake in the center rack for 50 minutes, or until a toothpick inserted into the center of the cake comes out dry. Allow the cake to cool on a cooling rack for at least 30 minutes before inverting onto a plate and serving! Save leftovers (if there are any) for breakfast the following morning.

From the Kitchen

How other cooks made this recipe

Includes a fresh roasted butternut squash puree in place of pumpkin for a brighter color and slightly sweeter, more pumpkin-y flavor.