Lemon Ginger Almond Upside-Down Cake
photo by Artandkitchen
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 2 lemons
- 44.37 ml unsalted butter, melted
- 157.80 ml light brown sugar, firmly packed
- 118.29 ml slivered almonds
- 118.29 ml whole almond
- 2 inch gingerroot, peeled, coarsely chopped
- 78.78 ml butter, softened
- 157.80 ml granulated sugar
- 1 egg
- 2.46 ml vanilla extract
- 2.46 ml almond extract
- 354.88 ml all-purpose flour
- 4.92 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 354.88 ml reduced-fat buttermilk
directions
- Preheat oven to 350 degrees F.
- Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
- Coat 9"x9" cake pan with cooking spray.
- Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
- Sprinkle with brown sugar & slivered almonds.
- In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
- In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
- Add egg & extracts & beat until blended.
- In another bowl sift or wisk together flour, baking powder, baking soda & salt.
- Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
- Stir in almond mixture, then pour batter on top of lemons.
- Bake 25-35 minutes until top is golden brown.
- Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.
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Reviews
-
Hi Mike,<br/>for Mother-day I got "your" cake from my children! It was delicious and fresh!<br/>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!<br/>Thanks a lot for your always wonderful recipes.