Lemon Ginger Almond Upside Down Cake Recipes
LEMON GINGER ALMOND UPSIDE-DOWN CAKE
Another upside-down cake recipe passed on to me by a friend! This one I haven't yet made, but from the looks of the recipe, it should taste wonderful!
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 430.6, Fat 20.6, SaturatedFat 8.4, Cholesterol 55, Sodium 279.9, Carbohydrate 57.6, Fiber 3, Sugar 35.6, Protein 6.8
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