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Raspberry Upside-Down Cake
Raspberry Upside-Down Cake
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Prep Time:
20 minutes
Total Time:
1 hour 10 minutes
"Indulge in a stunning raspberry-almond surprise cake, perfect for summer's berry bounty!"
Ingredients:
  • 1/4 cup butter or margarine
  • 1/4 cup sugar
  • 1 1/2 cups fresh raspberries
  • 2 tablespoons sliced almonds
  • 1 1/2 cups Original Bisquick™ mix
  • 1/2 cup sugar
  • 1/2 cup milk or water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • Sweetened whipped cream or ice cream, if desired
Instructions:
  • Preheat oven to 350°F. Melt butter in a 9-inch round or 8-inch square pan in the oven. Evenly sprinkle 1/4 cup sugar over the melted butter. Arrange raspberries with open ends up over the sugar mixture and sprinkle with almonds.
  • In a medium bowl, use an electric mixer on low speed to beat all ingredients except whipped cream for 30 seconds, scraping the bowl constantly. Increase speed to medium and beat for 4 minutes, scraping the bowl occasionally. Pour the batter over the raspberries and almonds.
  • Bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Invert a heatproof serving plate over the pan, then flip the plate and pan together. Let the pan sit over the cake briefly to allow the sugar mixture to drizzle. Remove the pan and let the cake cool for at least 10 minutes before serving. Enjoy warm with whipped cream and store leftovers loosely covered.

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