Upside Down Asparagus Cake with Gruyere Cheese
Savory asparagus upside-down cake with rye flour, Gruyère, and caramelized shallots. A Polish-inspired spring recipe that flips into a showstopping centerpiece.
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Equipment
- 9-inch (23 cm) oven-safe skillet or cake pan
- Mixing bowls (2)
- whisk
- Rubber spatula or wooden spoon
- knife, cutting board
- Small skillet or saucepan
- Pot for blanching asparagus
- Parchment paper (cut to fit your pan)
- Offset spatula or back of a spoon
- Microplane or fine grater
Ingredients
Topping layer
- 1 lb green asparagus woody ends snapped, spears cut into equal lenghts
- 3 shallots thinly sliced into rings
- 1½ tablespoons dill
- 1½ teaspoons tarragon
- 4 tablespoons unsalted butter
- 1½ teaspoons honey
- zest of 1 lemon
- Pinch fine sea salt
- black pepper
For the batter
- 1/4 cup dark rye flour
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoons fine sea salt
- ½ teaspoons caraway seeds
- 2 large eggs
- ½ cup sour cream
- ¼ cup Greek yogurt full-fat
- 3 tablespoons unsalted butter melted and cooled
- 2-4 tablespoons milk or water, as needed for a soft, spreadable batter
- ¾ cup Gruyère freshly grated (reserve a small handful for layering)
- 2 tablespoons fresh dill roughly chopped
- 1½ teaspoons fresh tarragon chopped
- 1-2 teaspoons lemon juice
Instructions
- Preheat the oven to 375°F (190°C)
- Use a 9-inch (23 cm) oven-safe skillet or cake pan.
- In a large skillet, melt 4 tablespoons unsalted butter over medium heat. Cook until lightly golden (just starting to brown).
- Add: 3 shallots (thinnly sliced), a pinch of fine Pinch fine sea salt and black pepper. Cook for 6-8 minutes, until soft and lightly caramelized.
- Stir in: 1½ teaspoons honey, the zest of 1 lemon. Cook for 1 more minute, then set aside
- Take 1 lb green asparagus, ends trimmed and the asparagus cut into equal lengths.
- Quickly blanch it for 1-2 minutes to just soften. Dry on a paper towel. Arrange the asparagus directly in the bottom of your pan in a tight, neat pattern. Lightly season with a pinch of salt and pepper.
- Spread the cooked shallots evenly over the asparagus.
- Sprinkle a small handful 0.15 cup Gruyère over the shallots.
- In a large bowl, whisk together: 1/4 cup dark rye flour, 1 cup all-purpose flour, 1½ teaspoons baking powder, ¾ teaspoons fine sea salt, and ½ teaspoons caraway seeds.
- In another bowl, whisk together: 2 large eggs, ½ cup sour cream, ¼ cup Greek yogurt, 3 tablespoons unsalted butter (melted and cooled), and 1-2 teaspoons lemon juice
- Add the dry ingredients to the wet mixture and mix gently until just combined. Fold in: 0.6 cup Gruyère, 1½ tablespoons dill , 1½ teaspoons tarragon
- Add 2-4 tablespoons milk, a little at a time, until the batter is soft, scoopable, and easy to spread. Don't over do it.
- Spoon the batter over the shallots in small dollops.
- Gently spread with the back of a spoon or an offset spatula. Place the pan into a preheated oven.
- Bake for 30–35 minutes, until the top is golden brown, the center is set, and a toothpick comes out clean.
- Let rest 10–15 minutes. Run a knife around the edges and flip with confidence.
- Sprinkle with: flaky sea salt (pinch), a drizzle of honey, and extra dill
Notes
Dry asparagus well – prevents excess moisture and a soggy center
Keep batter thick – should be scoopable, not runny
Spoon, don’t pour batter – protects your arranged design
Nutrition
Serving: 1sliceCalories: 377kcalCarbohydrates: 28gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 120mgSodium: 552mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 1404IUVitamin C: 6mgCalcium: 313mgIron: 4mg
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