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Nothing against pumpkin pie, but it feels kind of tired. This year we’re going rogue with our autumnal desserts: Introducing caramelized butternut squash upside-down cake.
“I love to make upside-down cakes as sheet cakes,” recipe developer Erin McDowell tells us, “because it feeds a crowd and it’s such an impressive presentation. This one is very sticky, very moist—kind of like sticky toffee pudding. And it slices so beautifully.”
“In order to get it caramelized enough,” she continues, “you have to cook the butternut squash beforehand, but it’s just a quick blast in the oven and you can mix the cake batter while you’re doing it.” It’s a bit of extra work, sure, but according to McDowell, it has an important benefit: “Since all vegetables lose moisture as they cook, it allows for the shrinkage before you arrange the pieces in the pan. This way, you can ensure you have full coverage over the batter, whereas if you just tried to put in raw pieces, you might end up with splotchy bits where the cake comes through. That extra step is worth it.”
Because the caramel coats the cake almost like a glaze, this beauty doesn’t need any accompaniment…but if you wanted to gild the lily, a drizzle of cold heavy cream just before serving would do.
New Thanksgiving tradition? We think so.
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