Raspberry Upside-Down Cake

Raspberry Upside-Down Cake Recipe
Photo: Gooseberry Patch
Try Raspberry Upside-Down Cake for a sweet and fruity dessert that satisfies. Fun to make and even more fun to eat!

Yield:

Makes 9 servings

Recipe from


Ingredients

1/4 cup butter, melted
1/4 cup sugar
1 1/2 cups raspberries
2 tablespoons sliced almonds
1 1/2 cups biscuit baking mix
1/2 cup sugar
1/2 cup milk
2 tablespoons oil
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg, beaten
Garnish: additional raspberries and sliced almonds

Preparation

Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds.

In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan.

Bake at 350 degrees for 35 to 40 minutes, until a toothpick tests clean. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan.

Cool 10 minutes before serving. Garnish as desired and serve warm.

Note:

Marian Buckley, Fontana, CA,

101 Hearty Recipes Cookbook

July 2011
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