Fennel Upside Down Cake

For topping

• fennel bulb
• ¾ c sugar
• ¾ c water
• lemon zest, thinly sliced
• 1 tsp fennel seeds

For cake

• 1½ c flour
• 1½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 stick butter, softened
• ¾ c sugar
• 2 large eggs
• 1½ tsp lemon zest, grated
• ¾ c buttermilk

Line bottom and side of a 9 inch cake pan with parchment paper.

Cut fennel into ¼ inch slices.

Cover fennel in water in a saucepan, bring to a boil, then drain and set aside.

Add sugar, water, lemon zest, and fennel seeds to saucepan and bring to a simmer.

Add fennel slices and simmer until translucent, 40 minutes.

Place fennel onto the bottom of the pan. Reduce the syrup, then pour over fennel slices.

Combine dry ingredients.

Cream butter and sugar together. Beat in eggs one at a time, then beat in zest.

Mix dry ingredients into wet in 3 batches, alternating with buttermilk. Pour batter into cake tin.

Bake at 350℉ for 25 to 30 minutes.