Lemon Ginger Almond Upside-Down Cake

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Thinly sliced lemons turn into a caramelized topping in this intriguing cake.

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Note to self: Use 1 cup buttermilk next time this recipe is made as that's what their website called for (different than paper version).

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Recipe by Crescent Dragonwagon, Saxton's River, VT.

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  • 8
  • 20 mins
  • 65 mins

Ingredients

  • Topping:
  • 2 lemons
  • Cooking spray
  • 3 tbsp butter, melted
  • 2/3 cup firmly packed light brown sugar
  • 1/2 cup slivered almonds
  • 1/2 cup whole almonds
  • 1 1/2 inch piece fresh ginger, peeled and coarsely grated
  • Cake:
  • 1/3 cup butter, softened
  • 2/3 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all- purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups reduced-fat buttermilk

Preparation

Step 1

Preheat oven to 350 F.

To prepare topping, finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.

Coat a 10-inch cast-iron skillet or 9-inch springform pan with cooking spray (wrap bottom with foil to prevent leaks). Pour in melted butter. Arrange lemon slices in a concentric pattern over butter. Sprinkle with brown sugar and slivered almonds.

To prepare cake, place whole almonds, reserved lemon zest and ginger in a food processor; pulse until slightly moist and combined.

Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Add egg and extracts; beat until blended.

Sift together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition. Stir in almond mixture.

Pour batter on top of lemons. Bake 45 to 50 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.

Remove from oven, cool 5 minutes, and invert onto a serving plate.

Nutrition Information:
Per serving
410 calories
21 g fat
60 mg cholesterol
8 g protein
52 g carbohydrates
3 g fiber
350 mg sodium

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