This delicious Giada fennel upside-down cake feels like a hug in a bowl—it’s that good. It’s made with simple ingredients like fennel bulbs, sugar, and lemon zest, and the flavors are just incredible. It takes about 1 hour to prepare, which gives me just enough time to set the mood with cozy vibes while it’s cooking.

It’s my favorite brunch because it’s so impressive and easy to make. I like to serve it warm with a side of whipped cream and a drizzle of caramel sauce—it never disappoints.

Recipe Ingredients

For the Fennel

• 1/4 cup sugar
• 2 small or 1 large fennel bulb, halved lengthwise and cut into 1/2-inch-thick half-moons, fronds reserved for garnish
• 1/4 teaspoon ground fennel seed
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

For the Cake

• 1 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup whole milk, at room temperature
• 2 large eggs, at room temperature
• 3/4 cup extra-virgin olive oil
• 1 teaspoon grated lemon zest
• 1/4 teaspoon fennel pollen or ground fennel seed

For the Sauce

• 1/2 cup seedless raspberry jam
• 1 tablespoon fresh lemon juice
• 2 tablespoons warm water

Additional

• 1 teaspoon olive oil

How To Make Giada fennel upside-down cake

Prepare the Fennel

1. Caramelize the Fennel: Combine sugar, water, fennel bulbs, fennel seed, salt, and lemon juice in a medium saucepan. Bring to a simmer over medium heat. Reduce the heat and cook for 15 minutes or until the liquid reduces by three-quarters.
2. Spread the Candied Fennel: Arrange the candied fennel and syrup evenly over the bottom of a greased 8-inch cake pan.

Make the Cake Batter

1. Combine Dry Ingredients: Whisk together the flour, sugar, baking powder, baking soda, and salt in a medium bowl.
2. Combine Wet Ingredients: Whisk together the milk, eggs, olive oil, lemon zest, and fennel pollen in another bowl.
3. Combine and Pour Batter: Add the dry ingredients to the wet and whisk until just combined. Pour the batter evenly over the candied fennel.

Bake and Cool the Cake

1. Bake the Cake: Preheat oven to 350°F. Bake the cake for 30 minutes or until a toothpick inserted in the middle comes out clean.
2. Cool and Invert the Cake: Cool the cake for 10 minutes in the pan. Invert the cake onto a plate to cool completely.

Make the Sauce

1. Mix the Sauce: Combine the jam, lemon juice, and warm water in a small bowl.

Serve and Garnish

1. Finishing Touches: Sprinkle the cake with a few sprigs of the reserved fennel fronds, slice the cake into wedges, and serve with a spoonful of the sauce.

Recipe Tips

• Easy Fennel Prep: To simplify prep work and minimize tearing, peel the fennel bulb before slicing and use a mandoline or sharp knife for thin, even pieces, releasing their anise flavor into the cake.
• Upside-Down Action: When placing the fennel and orange slices in the cake pan, gently nestle and arrange them in an even layer, ensuring uniform caramelization and distributing the sweet and tangy flavors throughout the cake.
• Not-So-Sweet Variations: For a savvier dessert or breakfast treat, reduce the brown sugar to 1/4 cup and omit the orange zest, then pair the cake with whipped cream or Greek yogurt infused with honey and fennel seeds, highlighting the anise flavors.
• Ahead-of-Time Hacks: Prepare individual components of the recipe separately: roast fennel and toast almonds a day in advance, then assemble and bake the cake when convenient, making it perfect for potlucks, picnics, or busy weeknights.
• Fresh Fennel Pairing: Select firm, bright green fennel bulbs and pair them with in-season oranges for the perfect balance of citrus and anise flavors, emphasizing the fennel’s unique character in Giada’s fennel upside-down cake recipe.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Mozzarella And Strawberry Bruschetta
• Giada Chocolate Peanut Butter Blondies Recipe
• Giada Herbed Striped Bass With Winter Kale Salad