Lemon Ginger Almond Upside-Down Cake
Source of Recipe
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List of Ingredients
Thinly sliced lemons turn into a caramelized topping in this intriguing cake.
Ingredients
2 lemons
Cooking spray
3 tablespoons butter, melted
2⁄3 cup firmly packed light brown sugar
cup slivered almonds
cup whole almonds
1 inch piece fresh ginger, peeled and coarsely chopped
1⁄3 cup butter, softened
2⁄3 cup sugar
1 egg
teaspoon vanilla extract
teaspoon almond extract
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 cups reduced-fat buttermilk
Instructions
1. Preheat oven to 350F.
2. Finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.
3. Coat a 9-inch cake pan with cooking spray. Pour in melted butter. Arrange lemon slices in a concentric pattern over butter. Sprinkle with brown sugar and slivered almonds.
4. Place whole almonds, reserved lemon zest and ginger in a food processor; pulse until slightly moist and combined.
5. Place butter and sugar in a large bowl; beat with a mixer at medium speed until fluffy. Add egg and extracts; beat until blended.
6. 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.
7. Stir in almond mixture.
8. Pour batter on top of lemons. Bake 45 minutes, until top is golden brown and a wooden pick inserted in the center comes out clean.
9. Remove from oven, cool 5 minutes, and invert onto a serving plate. Serves 8. Recipe
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