Raspberry Upside-Down Cake

By carvalhohm2

Ingredients

• 1/4 c. butter, melted
• 1/4 c. sugar
• 1-1/2 c. raspberries
• 2 T. sliced almonds
• 1-1/2 c. biscuit baking mix
• 1/2 c. sugar
• 1/2 c. milk
• 2 T. oil
• 1/2 t. vanilla extract
• 1/2 t. almond extract
• 1 egg, beaten
• Garnish: additional raspberries and sliced almonds

Details

Servings 9
Adapted from www2.gooseberrypatch.com

Preparation

Step 1

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.

Makes 9 servings.