Lemon Ginger Almond Upside-Down Cake Recipe

2 lemons
Cooking spray
3 tablespoons butter, melted
2⁄3 cup firmly packed light brown sugar
½ cup slivered almonds
½ cup whole almonds
1½ inch piece fresh ginger, peeled and coarsely chopped
1⁄3 cup butter, softened
2⁄3 cup sugar
1 egg
½ teaspoon vanilla extract
½ teaspoon almond extract
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup reduced-fat buttermilk

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 to 50 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 by Crescent Dragonwagon, "Flipping Out," Relish Classic Dishes, April 2008.

Per serving: 410 calories, 21g fat, 60mg chol., 8g prot., 52g carbs., 3g fiber, 350mg sodium.