Pineapple-Ginger Upside-Down Cake

Heat oven to 350 degrees F. Spray a 10- x 2-inch round cake pan with nonstick cooking spray.

Melt 5 tablespoons butter in a large skillet over medium-low heat. Add brown sugar, sugar and 1 tablespoon grated ginger. Cook for 3 to 4 minutes or until sugar begins to bubble but not dissolve, stirring occasionally.

Pour into pan. If pineapple slices are very juicy, pat pineapple dry between paper towels. Arrange sliced pineapple and almonds over sugar mixture.

Place 5 tablespoons butter and 1/2 cup sugar in a food processor. Pulse until blended. Add honey, vanilla, eggs, 1 tablespoon grated ginger, ground ginger, cinnamon and nutmeg. Pulse to blend.

Add flour, baking powder, baking soda and salt, then pour in milk. Pulse just until blended. Scrape down sides of bowl and pulse twice more.

Spoon and gently spread batter over topping in pan. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack for 5 to 8 minutes.

Turn out onto a serving platter. Serve warm.