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    You are in: Home / Recipes / Lemon Ginger Almond Upside-Down Cake Recipe
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    Lemon Ginger Almond Upside-Down Cake

    Lemon Ginger Almond Upside-Down Cake. Photo by awalde

    1/1 Photo of Lemon Ginger Almond Upside-Down Cake

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    Sydney Mike's Note:

    Another upside-down cake recipe passed on to me by a friend! This one I haven't yet made, but from the looks of the recipe, it should taste wonderful!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
    3. 3
      Coat 9"x9" cake pan with cooking spray.
    4. 4
      Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
    5. 5
      Sprinkle with brown sugar & slivered almonds.
    6. 6
      In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
    7. 7
      In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
    8. 8
      Add egg & extracts & beat until blended.
    9. 9
      In another bowl sift or wisk together flour, baking powder, baking soda & salt.
    10. 10
      Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
    11. 11
      Stir in almond mixture, then pour batter on top of lemons.
    12. 12
      Bake 25-35 minutes until top is golden brown.
    13. 13
      Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.

    Ratings & Reviews:

    • on May 17, 2011

      55

      Hi Mike,
      for Mother-day I got "your" cake from my children! It was delicious and fresh!
      This was a real challange for them preparing this alone (english is not our motherlanguage) and with a new technique! Your explanations were clear and the cake came out really good!
      Thanks a lot for your always wonderful recipes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008

      55

      this cake has extreme flavor, my DH who is a lemon-lover absolutely loved this, I did make a few minor changes, I omitted the vanilla and used 1 teaspoon almond extract, increased the sugar in the cake slightly, this is a cake I will make again, thanks for sharing Syd!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon Ginger Almond Upside-Down Cake

    Serving Size: 1 (111 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 430.6
     
    Calories from Fat 185
    43%
    Total Fat 20.6 g
    31%
    Saturated Fat 8.4 g
    42%
    Cholesterol 55.0 mg
    18%
    Sodium 279.9 mg
    11%
    Total Carbohydrate 57.5 g
    19%
    Dietary Fiber 2.9 g
    11%
    Sugars 35.5 g
    142%
    Protein 6.8 g
    13%

    The following items or measurements are not included:

    gingerroot

    reduced-fat buttermilk

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