Lemon Ginger Almond Upside-down Cake

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 8
• 2 lemons
• 3 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, firmly packed
• 1/2 cup slivered almonds
• 1/2 cup whole almond
• 1 1/2 inches gingerroot, peeled, coarsely chopped
• 1/3 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups reduced-fat buttermilk

Recipe

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