Lemon Ginger Almond Upside-Down Cake

Recipe by Sydney Mike
READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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