Brown Butter-Squash Loaf Cake

March 3, 2011 § 2 Comments


I think I’ve mentioned before that public transportation around San Francisco is often a very interesting experience. From having guys ask for sexual favors on MUNI to having people sit far too close to me on purpose to today, when I was quietly sitting at the back of the bus minding my own business when I was surrounded by a group of five men who were talking quickly in Spanish and leering at me every so often. However, they disembarked a couple of stops later, much to my relief, and a little boy who could not have been more than four years old sat down with his mother next to me. The mother looked frazzled, with an infant wrapped in a patterned felt blanket, very clearly salvaged from a discount store, and trying to keep track of her oldest son, who looked tired, standing with his school backpack. The younger boy was carrying a little Happy Meal box filled with French fries and clutching the toy in his other hand. He grinned up at me and I thought how sad it was that he was excitedly clinging on to the McDonald’s Happy Meal box and that he would likely never smile over the top of a crème brulée, made with locally-sourced, organic milk, that he would likely never know the world of food that existed beyond potatoes fried in vats of fat. But at the same time he looked happy.

There is a lot of discussion in the sustainable, good food movement about making locally-sourced, organic food available to everyone. But despite all the talking about making healthy food accessible to all, the idea does not seem to perpetrate across the board. Even in San Francisco, which is arguably the local produce capital of the U.S., the idea of eating all-local, all-organic food remains a mantra deeply attached to elitism. Something about telling people how they should eat, attached to the high price tag of artisan and organic food, seems to really put people off. Time and time again, at farmers markets, food festivals and seminars, you are likely to see the same crowd. The food movement does have an audience, but it lacks in diversity. The vast majority of “good” food remains inaccessible to the lower classes.

I’m not sure what the solution to this is. On one hand you want to support the food producers who are doing their best to provide a handmade, healthy product while supporting all the workers that are part of the process through good wages and working environment. On the other hand, the fact is that most people can’t afford to buy $16 bags of coffee beans and that does not appear to be changing any time soon. So, in order to explore the issue, I am starting a new little pet project to see exactly how much can be done with a box of locally sourced ingredients. Stay tuned.

In the meantime, please try this loaf cake. After a series of failures in the kitchen, this has helped restore my confidence a bit. Rifted off of Heidi’s (101 Cookbooks) recipe for brown butter squash bread, this is a quick, decently healthy cake. I replaced the oil with more pureed butternut squash, used two-thirds buckwheat flour and one-third white instead of whole wheat pastry flour, and omitted half of the sugar. Next time, I think I’ll try replacing some of the butter too. Oh and I also added chopped candied ginger, because I could eat that stuff out of the bag.

Brown butter-squash loaf
Adapted from 101 Cookbooks

1/2 cup unsalted butter
1 cup buckwheat flour
1/2 cup white flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1 teaspoon cardamon
1/2 teaspoon fine grain sea salt
1/2 cup brown sugar
2 large eggs
1/2 cup plus 2 tablespoons well-pureed roasted winter squash*
1/4 cup (I used skim)
1/3 cup lightly toasted sliced almonds
1/4 cup chopped candied ginger (I used the uncrystallized kind)

Brown the butter in a small pot over medium heat until it seems nutty and the butter solids are nicely toasted. Allow the butter to cool while you prepare the rest of the ingredients, you can put it in the fridge as well.
Preheat the oven to 350F / 180C. Butter and flour a 1-lb loaf pan, or roughly 9x5x3-inch.
Sift the flour, baking soda, cinnamon, cardamon and seat salt in a large bowl. Set aside. In a smaller bowl, whisk together the sugar, eggs, squash and milk (I have found that adding the milk to the squash in the blender aids the pureeing process). Whisk in the melted butter. Add the wet ingredients to the dry ingredients and fold until just combined. Fold in candied ginger.

Pour the batter into the prepared pan and sprinkle with sliced almonds. Bake for about 50-60 minutes or under the edges of the cake are browned and a knife inserted in the center comes out clean.

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