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Browned Butter Delicata Tea Cake

Makes one 8.5 x 4.5-inch loaf cake
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Course Dessert

Ingredients
  

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon double-acting baking powder
  • 1 teaspoon freshly ground green cardamom ideally from whole green cardamom pods
  • 1 teaspoon ground ginger
  • 1-1/2 cups finely grated Delicata squash about 1 large, no need to peel the skin
  • 1/2 cup unsalted butter see below for browning instructions
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts optional
  • 5 slices Delicata squash barely 1/4" thick for decoration, optional
  • 1 tablespoon turbinado sugar or similar coarse grind, optional

Instructions
 

  • Place an oven rack at the lower third position. Preheat oven to 350˚ F. Line an 8.5 x 4.5-inch loaf pan with parchment paper laid crosswise, then generously butter the exposed ends of the pan. Set aside.
  • Brown the butter in a small saucepan over medium heat. Do not get distracted during the several minutes it takes to achieve cooking the milk solids in the butter to a warm, toasty brown. Stir frequently for even cooking and to avoid scorching. The browned bits should reach a light brown. Remove from heat and transfer into a large mixing bowl to prevent over-cooking, which results in a sharp, acrid taste.
  • While the browned butter cools slightly, measure the flour, baking soda, salt, baking powder and spices into a medium bowl. Gently whisk to thoroughly combine. Set aside.
  • To the large bowl of browned butter, add the 3/4 cup of granulated sugar and 2 eggs. Whisk until well combined and slightly aerated; then add the vanilla extract and shredded Delicata squash. Mix well with a spatula. Add the flour mixture all at once and stir to combine with the spatula. Mix only until the dry ingredients are barely incorporated and take care to avoid over-mixing. Fold in the nuts.
  • Pour the batter into the prepared loaf pan. Place the slices of Delicata squash on top, if using, then lightly sprinkle the turbinado sugar atop the squash slices.
  • Bake for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean.
  • Cool in the pan for about 10 minutes, then remove from the pan and complete cooling on a wire rack.