Fennel Upside Down Cake Food
CANDIED-FENNEL-TOPPED LEMON CAKE
Provided by Maggie Ruggiero
Categories Cake Dessert Easter Mother's Day Lemon Fennel Butter Buttermilk Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 18
Steps:
- Prepare cake pan:
- Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and trimming to fit. Lightly oil paper. Line side with a 2-inch-wide strip of wax paper long enough to wrap around inside of pan to cover pleats, then lightly oil.
- Make candied fennel:
- Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.
- Cover fennel with cold water in a medium saucepan and bring to a boil. Drain fennel and set aside. Add sugar, water (3/4 cup), zest, and fennel seeds to saucepan and bring to a simmer, stirring until sugar has dissolved. Add fennel slices and very gently simmer until tender and translucent and liquid is syrupy, about 40 minutes. Lift fennel slices out with a fork and arrange decoratively in bottom of cake pan. If you have more than 1/3 cup syrup, boil to reduce; if less, add water. Cool syrup slightly, then pour (through a fine-mesh sieve if desired) over fennel.
- Make cake:
- Preheat oven to 350°F with rack in middle.
- Whisk together flour, baking powder, baking soda, and salt. Beat together butter and sugar in a large bowl with an electric mixer at high speed until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in zest.
- At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour mixture, and mixing until just combined. Gently spoon batter over topping, spreading evenly.
- Bake until cake is golden-brown and a wooden pick inserted into center of cake comes out clean, 25 to 30 minutes. Cool cake in pan 15 minutes, then invert onto a plate and continue to cool. Serve warm or at room temperature.
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- Using a pastry brush, liberally great a 12-inch round cake pan with half the melted butter. Line the pan with a parchment round and brush the paper with the remaining melted butter. Sprinkle the whole fennel seeds and 3 tablespoons of the sugar over the bottom of the pan. Using a sharp knife or mandoline, slice the oranges 1/8 inch thick. Arrange the orange slices over the sugar and fennel seeds, covering as much surface area as you can.
- In a large bowl, whisk together the cornmeal, flour, baking powder, orange zest, ground fennel, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining 1 1/2 cups plus 1 tablespoon butter and remaining 1 1/2 cups sugar for 4 to 5 minutes on medium-high speed, until light and fluffy. Add the eggs, one at a time, beating after each addition. Lower the mixer speed to medium-low and add half the dry ingredients, beating until combined, 1 to 1 1/2 minutes. Beat in the orange juice, and then the remaining dry ingredients, and beat until well combined and there are no visible streaks of flour. Transfer the batter to the prepared pan. Cover the surface of the batter with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
- When ready to bake, preheat the oven to 350F. Bake the cake for 55 to 60 minutes , rotating the pan halfway through baking, until the center is firm, yet spongy, and a skewer inserted into the center comes out clean.
- Place the pan on a wire rack and cool for 10 minutes. Run a knife around the inside of the pan to loosen the cake, and invert the cake onto a plate. Let cool for another 10 to 12 minutes, then gently tap the bottom of the pan to unmold the cake. Peel off the parchment paper and cool completely. To serve, cut the cake with a sharp, serrated knife.
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