Fennel Upside Down Cake Recipes

FENNEL POUND CAKE

Steps:

• For the cake: Preheat oven to 350 degrees F and grease a 9-by-4 1/2-inch loaf pan with cooking spray.
• Toast the fennel seeds in a dry pan over medium-low heat until fragrant, then grind up in a spice grinder.
• Beat the butter and granulated sugar together with an electric mixer until smooth and white.
• Slowly add the eggs and vanilla to combine well, beating well after each egg is added.
• Add the flour, salt and fennel seed and mix until just combined. (Do not overmix!)
• Pour batter into greased pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Allow to cool in pan for about 10 minutes. Remove from pan and transfer to a wire rack to cool to room temperature, about 45 minutes.
• For the creme: Place the creme fraiche, granulated sugar and vanilla in the bowl of a stand mixer and whip until soft peaks form, about 5 minutes. Set aside.
• For the berries: Slice the blackberries and strawberries in half and mix with the blueberries and raspberries. Toss in granulated sugar, vanilla and salt, and let sit for at least 10 minutes at room temperature or refrigerated up to overnight.
• Tear the cake into large chunks. Place 1 or 2 large chunks on each plate, and top with a spoonful of the berries, making sure to get some of the liquid. Place a dollop of the creme over that. Dust with powdered sugar and garnish with chervil.

CANDIED-FENNEL-TOPPED LEMON CAKE

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.