Active Time

　　25 min

　　Total Time

　　2 1/4 hr (includes cooling)

　　Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-down cake is a cheery sight. The fennel's subtle sweetness and beautiful form are quite sophisticated, but the cake's buttermilk crumb is pure homey delight. A cloud of whipped cream makes a fitting accompaniment.

　　

Ingredients

Makes 8 servings

　　

For candied fennel:

1 small fennel bulb

　　3/4 cup sugar

　　3/4 cup water

　　3 (3-inch) strips lemon zest, thinly sliced

　　1 teaspoon fennel seeds

　　

For cake:

1 1/2 cups all-purpose flour

　　1 1/2 teaspoons baking powder

　　1 teaspoon baking soda

　　1/2 teaspoon salt

　　1 stick unsalted butter, softened

　　3/4 cup sugar

　　2 large eggs

　　1 1/2 teaspoons grated lemon zest

　　3/4 cup well-shaken buttermilk

　　Equipment: a 9-by 2-inch round cake pan; an adjustable-blade slicer

　　Accompaniment: lightly sweetened whipped cream

　　

Prepare cake pan:

Step 1

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:

Step 2

Cut fennel bulb lengthwise with slicer into enough 1/4-inch-thick slices (about 9) to cover bottom of cake pan.

　　

Step 3

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:

Step 4

Preheat oven to 350°F with rack in middle.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　Cooks' note:

　　Cake is best the day it is made but keeps, wrapped in plastic wrap, at room temperature 3 days.