You are here: Home » Recipes » Lemon Ginger Almond Upside-Down Cake Lemon Ginger Almond Upside-Down Cake Kitchen Tested Yield 8 servings Prep 20 mins Cook 45 mins Try this as a lemony alternative to pineapple upside-down cake. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Thinly sliced lemons turn into a caramelized topping in this intriguing cake. Ingredients Topping:2 lemons Cooking spray3 tablespoons butter, melted2/3 cup firmly packed light brown sugar1/2 cup slivered almonds1/2 cup whole almonds1 (1 1/2-inch) fresh ginger, peeled and coarsely gratedCake:1/3 cup butter, softened2/3 cup sugar1 egg1/2 teaspoon vanilla extract1/2 teaspoon almond extract1 1/2 cups all-purpose flour1/2 teaspoon baking soda1 teaspoon baking powder1/4 teaspoon salt1 cup buttermilk Instructions Preheat oven to 350F. 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. Recipe by Crescent Dragonwagon.