Lemon Ginger Almond Upside Down Cake
Brighten your dessert table with the show-stopping Lemon Ginger Almond Upside Down Cake, a stunning and flavorful treat that combines zesty citrus, warm ginger, and nutty almonds in every bite. This dessert boasts a glossy caramelized lemon topping, layered with a touch of fresh ginger and a sprinkle of sliced almonds for extra crunch. Beneath it lies a soft, buttery cake enhanced with almond flour for a tender crumb and a vibrant lemon zest finish. Perfect for special occasions or weekend baking, this upside-down cake is as beautiful as it is delicious. Easy to make and ready in just over an hour, it’s a crowd-pleaser that pairs wonderfully with a cup of tea or coffee. Give this eye-catching cake a try—you’ll love its unique flavor profile and irresistible aroma!
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Ingredients
- 2 whole Lemon (thinly sliced)
- 1 tablespoon Fresh ginger (peeled and finely grated)
- 1 cup Sliced almonds
- 12 tablespoons Unsalted butter
- 0.3333333333333333 cup Light brown sugar
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Almond flour
- 1 cup All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Milk
- 1 tablespoon Lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Step 2
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the brown sugar until dissolved and bubbly. Pour the mixture into the bottom of the cake pan, spreading it evenly.
Step 3
Layer the thinly sliced lemons over the brown sugar mixture, slightly overlapping them to create a decorative pattern. Sprinkle with 1/4 cup of the sliced almonds and set aside.
Step 4
In a large mixing bowl, cream the remaining 8 tablespoons of butter and granulated sugar together until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and grated ginger.
Step 5
In a separate bowl, whisk together the almond flour, all-purpose flour, baking powder, and salt.
Step 6
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with milk, beginning and ending with the dry mixture. Mix just until combined. Do not overmix.
Step 7
Gently fold in the remaining 3/4 cup of sliced almonds into the batter.
Step 8
Pour the batter evenly over the lemon and almond layer in the cake pan. Smooth the top with a spatula.
Step 9
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Step 10
Remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges and carefully invert the cake onto a serving plate. Peel off the parchment paper.
Step 11
Let the cake cool completely before serving. Slice and enjoy the bright, zesty flavors of lemon, ginger, and almonds!
Nutrition Facts
| Serving size | (1152.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4089.7 |
| Total Fat 273.9g | 0% |
| Saturated Fat 96.9g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 755.0mg | 0% |
| Sodium 1500.6mg | 0% |
| Total Carbohydrate 385.6g | 0% |
| Dietary Fiber 37.6g | 0% |
| Total Sugars 236.2g | |
| Protein 80.1g | 0% |
| Vitamin D 135.7IU | 0% |
| Calcium 977.0mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1890.8mg | 0% |
Source of Calories