Raspberry Upside-Down Cake

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

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

  1. Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds.
  2. In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan.
  3. 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.
  4. Cool 10 minutes before serving. Garnish as desired and serve warm.
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