Lemon Ginger Almond Upside-Down Cake

• 2 lemons
• 3 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, firmly packed
• 1/2 cup slivered almonds
• 1/2 cup whole almond
• 1 1/2 inches gingerroot, peeled, coarsely chopped
• 1/3 cup butter, softened
• 2/3 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups reduced-fat buttermilk

1. Preheat oven to 350 degrees F.
2. Finely grate lemons for zest, then set zest aside. Remove white pith from lemons, then thinly slice, discarding seeds.
3. Coat 9"x9" cake pan with cooking spray.
4. Pour in melted butter, then arrange lemon slices in concentric pattern over butter.
5. Sprinkle with brown sugar & slivered almonds.
6. In food processor, combine whole almonds, reserved lemon zest & ginger, then pulse until combined & slightly moist.
7. In large bowl combine butter & sugar, beating with mixer at medium speed until fluffy.
8. Add egg & extracts & beat until blended.
9. In another bowl sift or wisk together flour, baking powder, baking soda & salt.
10. Add flour mixture to butter mixture alternately with buttermilk, beating at low speed after each addition.
11. Stir in almond mixture, then pour batter on top of lemons.
12. Bake 25-35 minutes until top is golden brown.
13. Remove from oven & cool 5 minutes on wire rack, before inverting onto serving plate.

lemons, unsalted butter, light brown sugar, almonds, whole almond, gingerroot, butter, granulated sugar, egg, vanilla extract, almond extract, flour, baking powder, baking soda, salt, buttermilk

Taken from www.food.com/recipe/lemon-ginger-almond-upside-down-cake-296513 (may not work)