serveitforth.com recipes
Savory Parmesan Upside-Down Cake with Asparagus
6-8 oz asparagus, not super-thin
3 oz (6 T) unsalted butter, softened at room temperature, plus some for the pan
1 T sugar
1 t minced garlic
1/2 t finely grated lemon zest
1/2 t freshly ground black pepper
2 eggs, at room temperature (Very important! See note below.)
1 1/2 c plus 2 T all-purpose flour
2 t baking powder
1 t salt
1 c crème fraîche, at room temperature
2 oz grated parmesan cheese, about 1 c packed
1. Preheat the oven to 350° and generously butter a 9" ovenproof skillet or cakepan. Sift together the flour, salt, and baking powder and set aside.
2. Snap the woody ends off of the asparagus and cut the spears into 1-2" lengths. (If they are very thick -- an inch or more -- cut the stalks in half lenghtwise first.) Put the asparagus into the prepared pan, fitting as much as you can into a single layer.
3. With an electric mixer (use the paddle if you have a stand mixer), cream the butter on medium-high speed with the sugar, garlic, lemon zest, and pepper until it is very pale and fluffy, about 3 minutes.
4. Add the eggs, one at a time, mixing very well after each addition and stopping to scrape down the sides of the bowl as needed. This should take 4-5 minutes.
5. Add one third of the dry ingredients and mix on low speed until just combined. Add half of the crème frâiche, again mixing only until combined. Repeat this process, adding another third of the dry followed by the remaining crème frâiche and finishing with the dry. Using a rubber spatula, fold in the parmesan. Do not over mix!
6. Spread the batter over the asparagus in the prepared pan and bake for 25-35 minutes, until the surface springs back when touched lightly and a toothpick or tip of a paring knife inserted into the center comes out clean.
7. Let the cake cool just slightly in the pan and then invert onto a platter. Serve warm (best) or at room temperature (fine).
serves 6
Notes: This batter works best if the butter, eggs, and crème frâiche are at a warm room temperature. If the eggs are too cold, they will not emulsify properly with the butter. I recommend putting the unbroken eggs into a cup of hot water to warm them up before starting. You can substitute whole milk for the crème fraîche, if need be.