Tuesday, April 24, 2012

Lemon Almond Ginger Upside Down Cake: Tasty but major clean-up

From Debi's Kitchen
My Lemon Almond Ginger Upside Down Cake


I love the light clean taste of lemons and homemade lemonade. Lemons are tart and zingy and I believe just right for desserts.  I decided it was time to try a new recipe and bake an upside down cake because I was impressed with the recipe photo.

My finished cake turned out similar to the sample and tastes wonderful, but I had one problem with the recipe--major clean-up.  I was warned and heeded the suggestion to enclose my spring-form pan with aluminum foil.  However, massive spillage occurred during baking causing the smoke alarm to sound and requiring me to clean the oven.  I don't dare use the self clean cycle as I don't want to set off the alarm a second time! 

Would I make this recipe again?  Doubtful.  In addition to the messy oven, the instructions called for use of my Cuisinart food processor, electric mixer, zester and numerous bowls. Basically my kitchen was turned upside down! 

Nonetheless, if you want to try and impress your guests with a lemony delight, here is the recipe.
Zesting Lemons
Read this and other food blog stories on Wanderfood Wednesdays.


Lemon Almond Ginger Upside Down Cake

•    2  lemons
•    Cooking spray
•    3  tablespoons butter, melted
•    2/3  cup firmly packed light brown sugar
•    1/2  cup slivered almonds
•    1/2  cup whole almonds
•    1  piece (1 1/2-inch) fresh ginger, peeled and coarsely grated
•   
•    —  Cake:
•    1/3  cup butter, softened
•    2/3  cup sugar
•    1  egg
•    1/2  teaspoon vanilla extract
•    1/2  teaspoon almond extract
•    1 1/2  cups all-purpose flour
•    1/2  teaspoon baking soda
•    1  teaspoon baking powder
•    1/4  teaspoon salt
•    1  cup buttermilk
•    Prep Time - 20
•    Cook Time - 45

Instructions
1.    Preheat oven to 350F.

2.    To prepare topping, finely grate lemons; set zest aside. With a sharp knife, remove white pith from lemons. Thinly slice, discarding seeds.

3.    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,  slivered almonds and ginger.


Arrange Lemons in the pan

4.    To prepare cake, 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. Stir in almond mixture.

7.    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.

8.    Remove from oven, cool 5 minutes, and invert onto a serving plate.

Note: Use a Microplane zester to make quick work of grating the ginger and the lemon rinds.

Recipe by Crescent Dragonwagon.
Upside Down Cake

Nutritional Info (per serving)
•    Calories 450
•    Fat 21g
•    Saturated Fat 9g
•    Polyunsaturated Fat 2.5g
•    Monounsaturated Fat 8g
•    Cholesterol 55mg
•    Sodium 370mg
•    Potassium 260mg
•    Carbohydrates 61g
•    Fiber 4g
•    Sugars 37g
•    Protein 8g

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