Raspberry Upside Down Cake
Just sweet enough to be good and the raspberries add a wonderful little twang that offsets the sweetness.
Ingredients
- 1/4 cup margarine or butter
- 1/4 cup sugar
- 1 1/2 cups raspberries
- 2 tablespoons sliced almonds I measured these out and forgot to put them on!
- 1 1/2 cups Bisquick Original baking mix or my master mix
- 1/2 cup sugar
- 1/2 cup milk or water
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 egg
- Sweetened whipped cream or ice cream if desired
Instructions
- Heat oven to 350 F. Heat margarine in round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches, in oven until melted. Sprinkle 1/4 cup sugar evenly over melted margarine. Arrange raspberries with open ends up over sugar mixture; sprinkle with almonds.
- Beat remaining ingredients except whipped cream in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Pour batter over raspberries.
- Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately turn pan upside down onto heatproof serving plate; leave pan over cake a few minutes. Remove pan. Let cake stand at least 10 minutes before serving. Serve warm with whipped cream.
- High Altitude (3500-6500 ft): Not recommended for use.
Notes
You can replace the Bisquick instructions and ingredients above and use a white cake mix. Keep in mind that a cake mix makes enough for 2 of these cakes.